Asada Tacos are one of my favorite things to cook for 2 reasons. I get to use the grill and they are a quick and easy ‘Football Sunday’ finger food. Most of this dish can be prepped the day before or morning of gameday and then all you have to do is light up the grill and you’re ready to eat in about 15 minutes. Another benefit about this dish is using fresh Pico De Gallo or Guacamole, which not only goes great with the tacos but you can use for a dip while watching your favorite team win.
- 1 -2 lbs. Flank or Skirt Steak
- 1 tbsp. celery salt
- 1 tbsp. dried oregano
- 1 tbsp. dried parsley
- 1 tbsp. dried cilantro
- 1 tbsp. pepper
- 1 tbsp. salt
- 1 tbsp. red pepper flakes
- 5 cloves of garlic, minced
- 2 tbsp. soy sauce
- ½ white onion, rough chopped (doesn’t have to be pretty)
- 2 oranges, halved and squeezed
- 3 limes, halved
- ½ cup extra virgin olive oil (EVOO)
- ¼ cup beer (whatever you’re drinking right now)
Other Ingredients for Asada Tacos
- Corn or Flour Tortillas
- Pico De Gallo (check out Caveman’s Pico recipe)
- Cheese ( I prefer to go authentic with Queso Fresco but you can use a Monterey Jack I that’s what you have)
- Limes (as needed)
- Combine all ingredients in a bowl or a zip lock bag. Squeeze the juice from the orange and limes into the mixture. Give it a good stir, then cover and store in fridge for up to 8 hours.
- Now to get that grill good and hot, I crank up the heat!
- While the grill is getting hot pull your steak out of the marinade and pat it dry with paper towels. Let it sit and come up to room temp while you wait.
- Once the grill is as hot as it can be, place the steaks on the grill. You may get some flare ups but don’t worry about that unless it gets excessive, you want that charred exterior. It will only take a minute or two per side.
- After you get a good sear, pull the steaks and let them rest on a cutting board for about 5 minutes. While it’s resting, throw a few corn tortillas on the grill to heat them up and pull out the Pico, Guac, or any other topping you have.
- Thinly slice the steak into ¼” strips and then cut in half or whatever size steak strips you prefer. Place the steak in the grilled corn tortilla and then top with you favorite topping, like Caveman’s Pico de Gallo.
- Enjoy!!! I know I did while I watched the Chargers win their second game of the season.
***Caveman Tip: I like to do this first thing in the morning and then by 1 or 2 between football games, its ready to go. The longer the better but don’t go over 8 hours as the acid will break down the meat too much.
Time to Grill!
***Caveman Tip: This cut of steak is really thin so it will only take a minute or two per side depending on the heat. You still want that pink middle and not steak jerky. Plus it will continue to cook while it rests before you slice.