Carne asada tacos
Easy beef tacos
Serves
3 - 4
Prep Time
15 mins
Cook Time
15 mins
These tacos feature a zingy blend of punchy spices - add your favourite fillings to flesh out the flavours!
Flank or skirt steak are the traditional cuts used for Carne Asada, which translates to ‘grilled meat’. The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas.
Recipe from The Feed, by Vicki Ravlich-Horan.
These tacos feature a zingy blend of punchy spices - add your favourite fillings to flesh out the flavours! Flank or skirt steak are the traditional cuts used for Carne Asada, which translates to ‘grilled meat’. The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas. Recipe from The Feed, by Vicki Ravlich-Horan.
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ShareIngredients
500g beef flank steaks
2 Tbsp cumin seeds
2 Tbsp coriander seeds
1-2 Tbsp ancho chilli powder
1 tsp brown sugar
1 Tbsp dried oregano
(Mexican if you can get it)1 Tbsp garlic powder
1 tsp cracked pepper
1 Tbsp oil
2 tsp sea salti
7-8 tortillas
warm
avocado
salad
Method
Place the cumin and coriander seeds in a dry pan and heat for 2‒3 minutes releasing their flavour.
Transfer to a mortar and pestle and grind along with the remaining ingredients except the oil and salt.
Add the oil to the spice mix and rub all over the steak. Allow to marinade for a few hours or overnight.
Season with the salt just before cooking.
Heat your BBQ or large cast iron pan to a high heat, then sear each side for 4 minutes then rest for a further 5‒10 minutes.
Slice across the grain and serve with warm tortillas, salad, avocado and all your favourite taco trimmings.
Nutrition Information per Serving (235g)
This nutritional analysis is based on 4 serves and does not include the avocado and salad to serve. To lower sodium content, reduce the amount of sea salt.
