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Carne Asada Tacos


  • 1
    1-2 Lbs Flank Steak
  • 2
    2 Limes (Juiced)
  • 3
    2 Oranges (Juiced)
  • 4
    2 Garlic Cloves
  • 5
    1/3 Cup Fresh Cilantro
  • 6
    1/3 Cup Avocado Oil
  • 7
    3 Tbsp Soy Sauce
  • 8
    1/2 Tbsp Salt
  • 9
    1/2 Tbsp Pepper
  • 10
    2 Limes (Cut)
  • 11
    1 White Onion (Chopped Finely)
  • 12
    1/2 Cup Fresh Cilantro (Chopped)
  • 13
    1/2 Cup Queso Fresco (Crumbled)
  • 14
    9-12 Small Tortillas

Char-Griller Ambassador Aubrey Johansen of That's What She Eats found out the secret to the best tacos she's ever had, and she shared the recipe with us!

"I live a few streets away from a local taco truck, and have to say, I'm a huge fan of the Carne Asada Tacos they make. I asked the owner last time I was there what her secret was, and she said cooking the meat on the flat top. More heat from the surface area allows the sugars in the marinade to caramelize onto the steak, creating this sticky sweet, and charred glaze. It's magic. After researching some recipes, and jotting down her tips & tricks, I decided to make my own version. This steak needs to marinate for a few hours, but if you can let it sit overnight, you won't be disappointed! Let's dig in!"


  1. First we make the Carne Asada Marinade. I personally love to blend my marinades- less chopping and just one dish to wash. Place lime and orange juice, garlic cloves, salt, pepper, soy sauce, and avocado oil in the blender. Pulse on high until everything is combined. Pour over flank steak and marinate in the refrigerator for at least 2 hours, but overnight if possible!
  2. After the steak has had a chance to marinate, let it come to room temperature for 30 minutes. Pro Tip: Letting the steak come to room temperature before cooking ensures even cooking throughout. 
  3. Preheat Char-Griller Flat Iron Gas Griddle to medium, and with a towel and tongs, spread 1-2 T cooking oil on the seasoned surface. Once griddle is hot, add steak to the surface. Cook for 6 minutes, and then flip. 
  4. While the steak cooks on the other side, add tortillas to griddle and let them warm on each side. Transfer them to a towel or foil to keep warm and softened.
  5. After an additional 4-5 minutes, pull steak from the griddle, and let rest for 10 minutes. While steak is resting, crumble your cheese, chop the onion and cilantro, and slice your lime wedges.
  6. Cut steak against the grain, and then dice into bite sized pieces. Fill tortilla shells with pieces of Carne Asada, and garnish with queso, cilantro, and onion! Squeeze the lime on top, and enjoy!

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