carne asada tacos web

Carne Asada Tacos with Salsa Roja



Cook Time

30 mins

Total Time

30 mins

The perfect combo of spice, zest and crunch. Enjoy with a Foley Family red wine.


  • 1 ½ lbs Flank Steak
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 8 corn tortillas
  • 4 roma tomatoes, quartered
  • 1 large yellow onion, quartered
  • 8 cloves garlic
  • 2 large jalapeno peppers, halved lengthwise (optional)
  • ½ cup cilantro
  • 2 limes, zested and juiced
  • ½ cup olive oil, divided in half
  • Salt and pepper to taste


  1. Preheat your grill to high, and turn your oven to broil.
  2. Combine flank steak with cumin, coriander, chili powder, garlic powder, onion powder, and ¼ cup of olive oil. Season with salt and pepper, and set aside for 10 minutes.
  3. Toss tomatoes, onion, garlic, and jalapeno in the other ½ cup olive oil, season to taste with salt and pepper, and transfer to a foil line baking sheet. Broil until charred, about 5 minutes.
  4. Transfer charred vegetables to a blender, and add cilantro and lime zest and juice. Blend until smooth, season to taste with salt and pepper, and set aside.
  5. Grill the steak until cooked to desired doneness, about 4-5 minutes per side for medium rare. Let steak rest for about 10 minutes before slicing against the grain.
  6. To serve, warm the tortillas one at a time in a frying pan over high heat for about 15 seconds per side. Top each tortilla with a couple slices of steak and a drizzle of salsa.