These carne asada tacos are all about flavor—zesty marinade, tender grilled steak, and bright toppings in warm tortillas. Pinot Noir brings just enough fruit and earth to round out the richness without overwhelming the dish.
Pairs with: Pinot Noir – A great red for tacos with bold seasoning and char, especially when served slightly chilled.
Ingredients
- 1 1/2 lbs flank or skirt steak
- Juice of 1 orange
- Juice of 2 limes
- 3 cloves garlic, minced
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tsp cumin
- Salt & pepper, to taste
- 8 small corn tortillas
Toppings
- Diced white onion
- Chopped cilantro
- Lime wedges
- Salsa (optional)
Directions
- In a bowl or bag, combine citrus juice, garlic, cilantro, olive oil, cumin, salt, and pepper. Add steak and marinate 2–4 hours.
- Remove steak from marinade and pat dry. Grill over medium-high heat for 4–5 minutes per side for medium-rare. Rest 5 minutes, then slice against the grain.
- Warm tortillas and fill with sliced steak, onion, cilantro, and lime. Add salsa if desired.
- Serve with a glass of slightly chilled Pinot Noir.