Carne Asada Tacos

Ingredients

While the original Mexican Carne Asada Tacos typically feature marinated beef, the Argentinian adaptation incorporates the rich flavors of chimichurri sauce. This tangy and herbaceous sauce adds a distinct Argentinian touch to the dish, elevating the overall taste and experience. We alse have the original recipe for Carne asada tacos, so you can check it out.

• 500g (1.1 lb) flank steak 500g (1.1 lb) flank steak
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped 2 tablespoons fresh oregano, finely chopped
• 1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small corn tortillas 8 small corn tortillas
• Chimichurri sauce, for serving Chimichurri sauce, for serving
• Sliced avocado, for garnish Sliced avocado, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 20g (Sugars: 1g)
• Protein: 28g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, red wine vinegar, minced garlic, parsley, oregano, red pepper flakes, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the flank steak in a shallow dish and pour the marinade over it. Ensure the steak is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the steak from the marinade and discard any excess marinade. Season the steak with additional salt and pepper.
5. 5.
   Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes.
6. 6.
   Slice the steak against the grain into thin strips.
7. 7.
   Warm the corn tortillas on the grill or stovetop.
8. 8.
   To assemble the tacos, place a few slices of grilled steak on each tortilla. Drizzle with chimichurri sauce and top with sliced avocado and fresh cilantro.
9. 9.
   Serve the tacos with lime wedges on the side.

Treat your ingredients with care...

• Flank steak — For a more tender result, marinate the steak overnight. Make sure to slice the steak against the grain to ensure tenderness.
• Chimichurri sauce — Adjust the amount of red pepper flakes according to your desired level of spiciness. You can also add a squeeze of lemon juice for extra tanginess.

Tips & Tricks

• For a smoky flavor, you can grill the tortillas for a few seconds on each side before assembling the tacos.
• If you prefer a milder flavor, reduce the amount of red pepper flakes in the marinade.
• Serve the tacos with a side of grilled vegetables or a fresh salad for a complete meal.

Serving advice

Serve the Argentinian-inspired Carne Asada Tacos hot, allowing your guests to customize their tacos with additional toppings such as salsa, sour cream, or diced onions. Accompany the tacos with a refreshing side of coleslaw or a traditional Argentinian salad.

Presentation advice

Arrange the sliced grilled steak neatly on the tortillas and garnish with avocado slices and fresh cilantro. Drizzle the chimichurri sauce over the top for an appetizing presentation. Serve the tacos on a wooden platter or individual plates for an authentic touch.