Carne Asada Taco Bar
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!
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 SUBSTITUTIONS
- 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.
