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Sarah’s Blog, Yummier

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 🩷

 

Details

Total Time: 20 Min Prep & 20 Min Cook
Course: Dinner
Cuisine: Mexican
Servings: 6
Author: Sarah Lynn

 

Equipment

  • Measuring spoons
  • Measuring cups
  • Large cast iron skillet
  • Large Tupperware
  • Whisk
  • Tongs
  • Cutting board
  • Chef knife
  • Meat tenderizer

Ingredients

Standard Version

  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup reduced-sodium soy sauce
  • Juice of 1 orange
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds flank steak

Vegan Substitutions

  • Protein: Replace flank steak with 1 1/2 pounds of portobello mushrooms or extra-firm tofu.
  • Preparation: Press tofu for 20 minutes to remove excess water, or clean and slice portobello mushrooms thickly.

Gluten-Free Substitutions

  • Soy Sauce: Replace soy sauce with tamari or coconut aminos.
  • Tortillas: Use gluten-free tortillas.

Instructions

  1. Tenderize Protein:
    • Flank Steak: Place between two pieces of parchment paper and pound with a meat mallet for 20-30 seconds until tenderized.
    • Tofu: Press tofu for 20 minutes to remove excess water.
    • Mushrooms: Clean and slice thickly.
  2. Prepare Marinade: In a medium bowl, combine cilantro, olive oil, soy sauce (or tamari), orange juice, lime juice, garlic, jalapeño, cumin, and 1 teaspoon pepper. Set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  3. Marinate:
    • Flank Steak: Combine with remaining marinade in a gallon-size Ziploc bag or large Tupperware container for at least 4 hours or up to all day.
    • Tofu/Mushrooms: Combine with marinade for at least 1 hour.
  1. Cook Protein:
    • Flank Steak: Preheat cast iron grill pan to medium-high heat. Pat both sides of the steak dry with paper towels; season with salt and pepper, to taste. Grill for about 6 minutes per side for medium rare (to at least 130°F inside). Let rest for 5 minutes.

(Tofu/Mushrooms: Grill or pan-sear for 4–5 minutes per side until lightly charred and heated through.)

  1. Slice & Serve: Thinly slice steak against the grain or slice mushrooms and tofu. Serve with reserved 1/2 cup cilantro mixture.

 

Serving Suggestions

  • Standard: If you are following the 25/25 Meal Plan, serve 3 oz Carne Asada (or vegan substitute) with 2 low-carb tortillas.
  • Toppings: Chopped cilantro, onion, tomatoes, jalapeños, and salsa. Lite sour cream or shredded cheese (vegan cheese optional) can be added but adjust for fat calories.

 

Storage

  • Refrigerator: Store in an airtight container for up to 1 week.

 

Nutrition (per 3 oz Standard Version)

  • Calories: 173 kcal
  • Carbohydrates: 1g
  • Protein: 26g
  • Fat: 7.7g

For vegan and tofu-based substitutions, adjust calories and macros as needed.

Enjoy your customizable taco bar! 🌮

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