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Easy Carne Asada
Taco Bar Recipe

Mexican food holds a special place in my heart, and this Carne Asada Taco 🌮 Bar is a go-to for busy weeknights. With just a little prep, you can create a delicious, crowd-pleasing meal in two simple parts. I start by mixing up the marinade in the morning and letting the beef soak up all those incredible flavors throughout the day. When dinner rolls around, I just need to quickly cook and slice the beef.

For vegan or gluten-free alternatives, I’ve included substitutions to make this dish accessible for everyone while keeping it just as delicious.

It’s fresh, fun, and customizable—perfect for everyone at the table. SO, SO, GOOD!! 😋

Sarah Lynn 💖

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Carne Asada Taco Bar

Sarah Lynn

This Carne Asada Taco Bar is my go-to for busy weeknights—easy to prep, incredibly flavorful, and customizable for everyone, including vegan and gluten-free options. Fresh, fun, and absolutely delicious!

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Prep Time 20

Cook Time 20

Course Dinner

Cuisine Mexican

Servings 6 people

Calories 173 kcal

Equipment

1 Measuring spoons
1 Measuring cups
1 Large cast iron skillet
1 Whisk
1 Tongs
1 Cutting board
1 Chef Knife
1 Meat tenderizer

Ingredients

1 1/2 lbs flank steak
1/2 cup chopped fresh cilantro leaves
1/3 cup olive oil
1/4 cup reduced-sodium soy sauce
4 cloves garlic, minced
1 jalapeño, seeded and diced
1 tsp ground cumin
kosher salt and freshly ground black pepper to taste

Vegan Subsitutions

1 1/2 lbs mushroom or extra-firm tofu to replace flank steak

Gluten-Free Substitutions

1/4 cup tamari or coconut aminos to replace soy sauce

Instructions

Tenderize the Protein: For flank steak, place it between two pieces of parchment paper and pound with a meat mallet for 20-30 seconds until tenderized. If using tofu, press it for 20 minutes to remove excess water. For mushrooms, clean them thoroughly and slice them thickly.
Prepare the Marinade: In a medium bowl, combine cilantro, olive oil, soy sauce (or tamari), orange juice, lime juice, garlic, jalapeño, cumin, and pepper. Set aside 1/2 cup of the mixture in the refrigerator to use as a sauce when serving.
Marinate the Protein: For flank steak, combine it with the remaining marinade in a gallon-size Ziploc bag or large Tupperware container and refrigerate for at least 4 hours or up to all day. If using tofu or mushrooms, marinate for at least 1 hour.
Cook the Protein: Preheat a cast iron grill pan to medium-high heat. For the flank steak, pat both sides dry with paper towels and season with salt and pepper. Grill for about 6 minutes per side for medium rare (to at least 130°F inside), then let it rest for 5 minutes. For tofu or mushrooms, grill or pan-sear for 4–5 minutes per side until lightly charred and heated through.
Slice and Serve: Thinly slice the steak against the grain or slice the tofu and mushrooms. Serve with the reserved 1/2 cup of cilantro marinade as a flavorful sauce.