Carne Asada Tacos

SERVES 4, 12 tacos

Lime-Marinated Carne Asada

• 1½ lbs flank steak, skirt steak, or 3-4 fillet mignon
• Zest of 2 limes
• Juice of 2 limes
• 1 tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper
• 1 tbsp avocado oil, for cooking

Homemade Guacamole

• 2 ripe avocados
• 1 tbsp fresh lime juice
• 2 tbsp finely chopped cilantro
• Salt, to taste

Cilantro Onion Topping

• ½ medium white onion, finely diced
• ¼ cup fresh cilantro, finely chopped
• Pinch of salt

Homemade Salsa Verde

• ½ lb tomatillos, husked and rinsed
• ½ jalapeño, stem removed
• ¼ small white onion
• 1 garlic clove
• ¼ cup fresh cilantro
• 1 tbsp fresh lime juice
• ¼ tsp ground cumin
• Salt, to taste
• Water, as needed to thin

Tacos

• 12 small corn or flour tortillas

Marinate the Steak

1. Pat the steak dry with paper towels and place in a shallow dish or resealable bag. Add the lime zest, lime juice, salt, and black pepper. Massage the marinade into the steak, making sure it is evenly coated.

2. Cover and refrigerate for 30 minutes to 2 hours. Avoid marinating much longer, as the acidity from the lime juice can begin to affect the texture of the steak.

Prepare the Cilantro Onion Salsa

3. In a small bowl, combine the finely diced white onion and chopped cilantro. Toss until evenly combined and set aside to allow the flavors to develop.

Prepare the Salsa Verde

4. Preheat the oven to 425°F. Arrange the tomatillos, jalapeño, white onion, and garlic on a baking sheet. Roast for 15–20 minutes, or until the tomatillos are softened and slightly charred.

5. Transfer the roasted vegetables to a blender or food processor. Add the fresh cilantro, lime juice, cumin, salt, and a splash of water. Blend until smooth or slightly chunky, depending on your preference.

Cook the Carne Asada

6. Remove the steak from the refrigerator approximately 15–20 minutes before cooking. Remove from the marinade and lightly pat dry to encourage a good sear.

7. Heat a cast-iron skillet, grill, or skillet over medium-high to high heat. Add avocado oil if using a skillet or griddle. Place the steak on the hot cooking surface and sear for approximately 3–5 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of approximately 130–135°F.

8. Transfer the steak to a cutting board and let rest for 5–10 minutes. Slice the steak thinly against the grain, then cut into small bite-sized pieces for the tacos.

Prepare the Guacamole

9. Scoop the avocados into a mixing bowl and mash with a fork until mostly smooth or desired consistency. Add the lime juice, chopped cilantro, and salt. Mix until combined. Taste and adjust seasoning as needed.

Warm the Tortillas

10. Heat a dry skillet or griddle over medium-high heat. Warm the corn tortillas for approximately 20–30 seconds per side, until soft with lightly charred edges. Or warm over a gas stovetop for 30 seconds on each side just to get a slight charr. Transfer to a clean kitchen towel and keep covered until ready to assemble.

Assemble the Tacos

11. Spread a spoonful of homemade guacamole onto each warm corn tortilla. Add the diced carne asada, distributing evenly between the tortillas. Top with the chopped cilantro onions. Serve with homemade salsa verde on the side.