I’m not going to vouch for the authenticity of this recipe–even if the original author has dubbed her recipe “Taqueria Style Tacos.”   For one, the recipe contains soy sauce.  I wasn’t too keen on trying it…and I moved my mouse to close out the recipe–but how do you ignore a recipe that has 4.5 stars out of 5 and has close to 600 reviews.  So I begrudgingly gave it try…and you know what?  It’s pretty darn good!   Mike had no idea I used soy sauce in the marinade (to be fair, i cut down the soy sauce–i couldn’t bare to use that much!) and he loved it.  We both came to the conclusion that this definitely wasn’t the authentic dry rub flavors we associate with carne asada.  BUT in the end, we both really enjoyed it and would definitely make it again.  While not Mexican, there’s something great about the marinade.

That being said, if you make some pico de gallo and throw on some avocado or guacamole–you’ll find life is good all the same.

Carne Asada

3 pounds flank/skirt steak
1/3 cup white vinegar
1/4 cup soy sauce (*original recipe called for 1/2 cup)
4 cloves garlic, minced
1/4 cup freshly squeezed orange juice (original recipe called for 2 limes, juiced–but my coworker swears by OJ–as that’s how his family has made it his entire life)
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

Pico De Gallo

1 white onion, chopped
1/2 cup chopped fresh cilantro
2 tomatoes, diced
1 jalapeno, diced–seeds removed
1 lime, juiced
salt and pepper to taste

Directions

  1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
  2. In a small bowl, stir together 1 chopped white onion, tomatoes, jalapeno, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
  3. Grill steak to your liking
  4. Warm tortillas (corn or flour) and serve with your favorite garnishes.  I threw on freshly sliced avocados.
Carne Asada Recipe Adapted from Allrecipes.com
Pico De Gallo recipe is my own.