Carne Asada


  • 1 cup Fresh cilantro leaves, packed
  • 1⁄2 cup Soybean oil
  • 1⁄4 cup fresh orange juice
  • 4 cloves Garlic, chopped
  • 1 Fresh jalapeño, stemmed, seeded and chopped
  • 2 tablespoons Fresh lime juice
  • 1 1⁄2 pound Skirt or flank steak, trimmed
  • 16 6-inch corn tortillas (heated)
  • 1 cup Salsa verde, store bought
  • 1⁄2 cup Pickled red onion
  • 1 cup Fresh cilantro leaves, chopped
  • 1 cup Crumbled cotija cheese or queso fresco (4 oz.)
  • 2 Limes, cut into wedges


Puree cilantro, soybean oil, orange juice, garlic, jalapeno and lime juice in blender until smooth. Place marinade in large bowl with steak; marinate for at least 1 hour at room temperature or refrigerate for 3 hours.

Preheat grill medium high. Remove steak from the marinade, place on grill. Cook, flipping once, about 3 minutes per side for medium rare (135° F) or until desired level of doneness. Let steak rest for 10 minutes; slice into thin strips.

Assemble tacos with tortillas, steak, salsa, pickled onion, cilantro and cheese. Serve with lime wedges for squeezing over.