So, I made Pollock Fish Tacos earlier this week, and to make sure that I used enough of the Gluten-Free corn tortillas and Napa cabbage I bought, and the Pico de Gallo and Guacamole I made, I decided to also make some Carne Asada (or Grilled Beef) Tacos.
The main picture definitely has sour cream on it.. Yeah, that was my taco! I’m somewhat addicted to sour cream, I admit it. But David’s taco, however, did not have any dairy on it whatsoever!
We love steak around here, especially when it is marinated in delicious spices, cooked to perfection, and put in a taco! Let me tell you how to do it!
To make the Carne Asada, I bought a 2-pound flank steak and marinated it in vinegar, soy sauce (or a slightly lesser amount of tamari), olive oil, cumin, pepper, salt, garlic powder, paprika, onion powder, dried oregano, lime juice, and fresh garlic. I let it marinate in the refrigerator for about 4 hours, but longer is better.
Come dinnertime, I got out my cast iron skillet and heated it over medium-high heat until it was quite hot and cooked the steak until an instant-read thermometer read 140º F.
After letting it rest for several minutes, until temperature of steak rises to 145º F, I sliced the meat into thin strips, against the grain, and began assembling my tacos: Corn tortilla, carne asada, pico de gallo, guacamole, Napa cabbage. These are David’s dairy-free tacos, no sour cream in sight!
- 1 1/2 to 2 lbs flank steak
- 1/3 cup vinegar
- 1/2 cup soy sauce (or 1/3 cup tamari)
- 1/2 cup olive oil
- 1 teaspoon cumin
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 teaspoons oregano
- 2 limes, juiced
- 4 cloves garlic, minced
- Top with: Pico de Gallo, Guacamole, shredded Napa Cabbage (and sour cream if you can have dairy)
Combine all ingredients and allow to marinate in refrigerator for at least 6 hours. When ready to prepare tacos, cook steak on a grill or in a cast iron skillet until it’s about 140º F internally, which is a little under medium-rare, but it will continue cooking off the heat. Allow it to rest after cooking on your cutting board or a platter for 5 minutes so the juices can redistribute through the meat, and also for the internal temperature to hit 145º F, which is medium-rare. Slice against the grain into thin strips. Marinade Recipe Credit
Pico de Gallo
- 8 plum tomatoes, finely diced
- 1 white onion, finely diced
- 1/2 jalapeno, minced
- 1 lime, juiced
- 1/2 cup cilantro, chopped
- 1/2 teaspoon salt
Finely dice 8 plum tomatoes and 1 onion, add minced jalapeno (however much you like, depending on how spicy you want it), juice of 1 lime, 1/2 cup chopped cilantro and 1/2 teaspoon salt. Mix together.
- 2 avocados
- 1/2 lime, juiced
- 1 tablespoon cilantro, chopped
- salt to taste
- pinch of cumin
Peel and remove the pit from 2 avocados, and dice. Combine with the juice of 1/2 a lime, some salt and cumin to taste, and a tablespoon of chopped fresh cilantro. You can also add some onion, jalapeno, garlic, and/or tomato. Mix up the guacamole until it’s blended but still chunky.