Chef Tom uses a Yoder Smokers Flat-top Charcoal Grill to deliver the perfect char on this Carne Asada Tacos recipe! Made with Creekstone Farms premium steak, marinated and cooked to perfection, and served with avocado salsa and pico de gallo.
WHAT YOU'LL LOVE
- Pounding the flank steak thin speeds up both marinating and cooking. Flattening it to an even 1/2" lets the citrus marinade penetrate faster and ensures the steak cooks through quickly over high heat.
- The marinade doubles as a tenderizer, not just a flavor boost. Blending lime and orange juice with a fajita bath concentrate breaks down the tough flank muscle while infusing it with bright, acidic flavor.
- Charring the salsa vegetables directly on the coals builds smoky depth. Roasting the tomatillos and jalapeños right over the chimney fire gives the avocado salsa a smokiness a stovetop char could never fully replicate.
- Tossing the diced steak in its own resting juices adds flavor back in. Mixing the chopped meat with the juices collected on the cutting board means nothing gets left behind before it goes into the tortilla.
Carne Asada Tacos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
12
Prep Time
20 minutes
Cook Time
17 minutes
Calories
333
Chef Tom fires up the Yoder Smokers Adjustable Flat-top Charcoal Grill for Carne Asada Tacos! Creekstone Farms prime flank steak, pounded thin and marinated before being grilled over high heat, chopped and wrapped up in a Caramelo tortilla with avocado salsa and pico de gallo!
Ingredients
- Creekstone Farms prime flank steak
-
Cattleman’s Grill Mexicano Seasoning
- 12 caramelo flour tortillas
-
1 cup Sweetwater Spice Tres Chiles
- 1/2 cup // Juice of 3 limes
- 1/2 cup // Juice of 3 oranges
- 1/2 cup fresh cilantro leaves and stems
-
1 tbsp Cattleman’s Grill Mexicano Seasoning
- 1 tbsp Maggi Seasoning (OR Soy sauce)
- 1 cup white onion, minced
- 1 cup beefsteak tomato, small dice
- 1/2 cup serrano (or jalapeño) pepper, minced
- 1/2 cup cilantro leaves, minced
- 2 tbsp lime juice
-
Jacobsen Salt Co. Black Garlic Salt, to taste
- 4 avocados
- 2 jalapeños, fire roasted
- 3 tomatillos (1/2 lb), roasted
- Juice of 1/2 a lime
-
Jacobsen Salt Co. Black Garlic Salt, to taste
- Water to thin, as needed
For the marinade:
For the pico de gallo:
For the avocado salsa:
Directions
- Place the flank steak under a sheet of plastic or zip top bag. Pound thin with the flat side of a meat mallet until about 1/2” thick all the way across.
- Combine the marinade ingredients in a pitcher. Blend or process with an immersion blender. Transfer to a large bag or brining container.
- Place the thin pounded flank steak to the marinade. Seal and let marinate 2-10 hours.
- Fill two chimney starters full of lump charcoal and light fire starters underneath. Place the chimneys inside the Yoder Smokers Adjustable Flat-Top Charcoal Grill. Place a GrillGrate panel over the top of one chimney and place the tomatillos and jalapeños on top. Let them char, removing the tomatillos when softened and breaking open and the jalapeños until blackened on the surface. Transfer to a bowl and cover with plastic wrap to steam. Peel the skin from the jalapeños and remove the seeds.
- When the charcoal is burning hot to the top of the chimneys, dump and move grate into place.
- While the jalapeños steam, make the pico de Gallo. Combine all ingredients in a bowl and mix well. Store in the refrigerator for up to one week.
- To make the avocado salsa. Combine all ingredients in the blender and blend until smooth. Thin with water to desired consistency.
- Remove the flank steak from the marinade and transfer directly to the grill, over the hot charcoal. Grill to char the surface, then flip and repeat. Remove from the grill when over 130ºF internal temperature and well browned. Rest before dicing.
- Dice the flank steak into small pieces. Toss in the juices gathered on the board and season with more Cattleman’s Grill Mexicano Seasoning.
- Warm the Caramelo tortillas on the grill until lightly charred and slightly crispy, but still pliable.
- To build the tacos, fill the tortillas with the chopped flank steak. Top with the pico de Gallo and avocado salsa. Sprinkle with cotija cheese and lime juice, to taste.
Recipe Note
Recipe FAQ
Why pound the flank steak thin before marinating it?
Flattening it to an even thickness lets the marinade penetrate faster and ensures the steak cooks through quickly and evenly over high heat.
Why char the tomatillos and jalapeños directly over the chimney coals?
Direct contact with the hot charcoal builds a smoky depth into the avocado salsa that roasting them in an oven or on a stovetop couldn't fully replicate.
Why toss the diced steak in its own resting juices?
Mixing the chopped meat with the juices collected on the cutting board while resting brings that flavor back into the meat instead of leaving it behind.
Why warm the tortillas on the grill instead of in a microwave?
A quick pass on the grill gives the tortillas a light char and crisp edge while keeping them pliable enough to fold — something a microwave can't replicate.
What internal temperature does the flank steak reach?
Over 130°F, a rare-to-medium-rare finish that's standard, safe practice for a whole-muscle beef cut like flank steak.
How indoor-friendly is this recipe?
3 out of 5 — the marinade, salsas, and steak can all be made with a hot cast iron skillet or broiler indoors; the direct-coal char on both the steak and the salsa vegetables is what you'd be missing.
Recipe Highlights
Pounding the steak thin: This speeds up marinating and ensures even, quick cooking over high heat.
A tenderizing citrus marinade: Lime and orange juice help break down the flank muscle while adding bright flavor.
Direct-coal charring for the salsa: Roasting the tomatillos and jalapeños over the fire builds smoky depth into the avocado salsa.
Tossing steak in its resting juices: This brings flavor back into the meat right before it's tucked into the tortilla.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.05 oz
- per serving
- Calories
- 333
- Carbs
- 33 grams
- Protein
- 15 grams
- Fat
- 15 grams
- Sodium
- 606 milligrams
