So, I don’t know if you know this, but my husband is Mexican. In the loosest sense of the word. As in, he is 1/8 Mexican. He has the fairest skin you’ll ever see and does not speak a lick of Spanish. But he is very proud of his heritage. The way he likes to show it most is by eating as much delicious Mexican food as he can. And this is his favorite that we have made so far.
This Carne Asada has become our family’s traditional meal for special occasions. We’ve done it for Christmas when it’s just our family, and it’s very often requested for birthdays. But we have had it for our Cinco de Mayo celebrations for several years in a row.
I’m pretty sure that traditional Carne Asada is cooked on a grill of some sort. Where we have lived since being married, there is no guarantee of grill-like weather by Cinco de Mayo. Plus, there’s never a bad time for a little Carne Asada. So, this recipe is cooked on the stovetop in a large skillet.
We love these tacos. The marinade gives the perfect spice to the steak. It works perfectly with a simple fresh salsa and some avocado slices. My heat-loving husband usually adds slices of jalapeno and cheese. That’s the best part about tacos: you can put out a bunch of toppings and everyone can make it to their taste.
So, believe me when I say that this will be a welcome addition to your Cinco de Mayo menu.
- 3 pounds flank steak
- 1/3 cup white vinegar
- 1/2 cup soy sauce
- 4 cloves garlic
- 2 limes, juiced
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Place the flank steak in a large glass baking dish.
- In a medium bowl, whisk together all the other ingredients until well blended.
- Pour over the steak and cover with plastic wrap.
- Marinate for 1-8 hours, turning over once to coat both sides.
- When ready to cook, heat a 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Cut the marinated flank steak into thin strips.
- Cook the strips, in batches if needed, stirring constantly until the meat is cooked through.
- Serve on warmed tortillas with fresh salsa and avocado or guacamole.
ooo we love anything mexican food and we have no mexican blood in us.. this sounds amazing. Stumbling this!
Looks so yummy!!!!
Thanks Barb, they definitely are!
We love Mexican food and the post made me crack up. 1/8 is all it takes.
Maggie @ The Love Nerds
We’ve never used flank steaks for tacos before, but it is such a good idea! Can’t wait to try them.
They’re seriously the best tacos I’ve ever had! Hope you like them!
Looks delicious! My husband is a Mexican food addict, and I love to make a dish like this.
Thanks, Stephanie! I hope you both enjoy it!
Joanne T Ferguson
G’day! This looks very yum! WISH I could try it now!
Tacos are my favorite! I love fresh pico de gallo. I’ll be trying these for sure. 🙂
Super yummy! I did tweak the recipe a bit. When I made the marinade I sliced oranges lemons and onions into it as well. Turned out really good. Every time we have company now my husband wants me to make it! I made my Pico de Gallo with sweet onion and yellow cherry tomatoes, cilantro and dried spices. Hubby said it’s the best Pico de Gallo he’s ever had. Thanks for the recipe. This saved me tons of money! I was paying$15 per lb for carne asada at the Marketeria. I can make 3 lbs for that price at home now and it’s way better!
Thank you Ericka! I’m so glad you liked it. I will definitely have to try it with the fresh citrus and onions – that sounds delicious!