Showcase marinated flank-steak at its best when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.
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Plan ahead! This recipe requires overnight prep time.
In a medium bowl, combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.
When ready to cook, set the temperature to High and preheat for 10-15 minutes. Remove steak from marinade, discarding marinade. Place meat directly on the grill grate. Grill, covered, for 15 to 20 minutes.
Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2 inch pieces.
Transfer steak pieces to a bowl and toss with any juices left on the cutting board.
To prepare Crema, combine finely grated lime zest, lime juice, and sour cream
To assemble: Warm the tortillas on the grill. Add a layer of the salsa of your choice, sliced Carne Asada, and Crema.
Sprinkle with freshly cut cilantro. Enjoy!
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