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The citrusy marinade in this carne asada taco recipe gets punchy flavor from fresh cilantro, garlic, olive oil, cumin, chili powder, beer, a combination of orange and lime juices, and—surprise!—apple cider vinegar, which helps tenderize the meat. Seek out thin cuts of beef like flank or skirt steak for this recipe; they’ll absorb more flavor from the marinade and grill up fast. For maximum flavor and the best texture, marinate the beef overnight.
Preparation - Steak
6 garlic cloves, finely chopped
1 cup (packed) coarsely chopped cilantro
½ cup fresh orange juice
½ cup Mexican pale lager
⅓ cup fresh lime juice
¼ cup extra-virgin olive oil
2 Tbsp kosher salt
1 Tbsp. freshly ground black pepper
2 tsp. apple cider vinegar
2 tsp. ground cumin
2 tsp. red chile powder
2 lb. ¼"-thick skirt or flank steak, cut into 5"-long pieces
Salsa and assembly
3 Tbsp. extra-virgin olive oil, plus more for grill
1 small white onion, halved
2 serrano chiles, stems removed
10 oz. tomatillos (about 3 large), husks removed, rinsed
3 garlic cloves, sliced
3 Tbsp. fresh lime juice
2 tsp. kosher salt
1 tsp. freshly ground black pepper
½ tsp. garlic powder
½ tsp. ground cumin
1 cup (packed) coarsely chopped cilantro, plus more for serving
Flaky sea salt
Warm corn tortillas, chopped white onion, and lime wedges (for serving)
Step 1
Combine garlic, cilantro, orange juice, lager, lime juice, oil, salt, pepper, vinegar, cumin, and chile powder in a large baking dish or 1-gal. resealable plastic bag. Add steak and turn to coat in marinade. Cover (or seal) and chill, turning occasionally, at least 10 hours and up to 1 day.
Salsa and assembly
Step 2
Prepare a grill for medium-high heat; oil grate. Grill onion halves, chiles, and tomatillos, turning often, until charred and tender, 10–15 minutes for onion and tomatillos, 8–12 minutes for chiles.
Step 3
Transfer vegetables to a blender and add garlic, lime juice, salt, pepper, garlic powder, cumin, 1 cup cilantro, and 3 Tbsp. oil. Carefully blend until salsa is mostly smooth (some texture is good but make sure there are no large chunks).
Step 4
Remove steak from marinade, letting excess drip back into dish (or bag); discard marinade. Grill steak, turning every minute or so, until charred and an instant-read thermometer inserted into thickest part registers 140° for medium, about 5 minutes. Transfer to a cutting board and let rest 10 minutes.
Step 5
Thinly slice steak against the grain, then cut into bite-size pieces. Transfer to a bowl and sprinkle with sea salt.
Step 6
Top tortillas with some steak, salsa, cilantro, and chopped onion. Serve with lime wedges for squeezing over and remaining salsa alongside.
Do ahead: Salsa can be made 1 day ahead. Transfer to an airtight container; cover and chill. Loosen with a splash of water if needed before serving.
PHOTO CREDIT: Courtesy of Bon Appetit
