Grilled beef, a zesty green salsa, and warm corn tortillas - this one’s an absolute taco night winner. The flank steak gets a citrusy marinade and a fast, hot grill, so it stays juicy and punchy. You can sort the salsa and prep the beef ahead of time, then just fire up the barbie (or grill) when your mates arrive.
Category
Dinner
Servings
4
Prep time
20
Cook time
12 minutes
Grilled beef, a zesty green salsa, and warm corn tortillas - this one’s an absolute taco night winner. The flank steak gets a citrusy marinade and a fast, hot grill, so it stays juicy and punchy. You can sort the salsa and prep the beef ahead of time, then just fire up the barbie (or grill) when your mates arrive.
Ingredients
- 40ml (2 tbsp) peanut oil
- 20ml (1 tbsp) red wine vinegar
- 2 cloves garlic, crushed
- ½ bunch coriander, finely chopped
- sea salt and cracked black pepper, to season
-
juice of 2 limes
-
1kg beef skirt steak
-
white corn tortillas, finely diced white onion, coriander leaves and lime to serve
- 2 jalapeño chillies, cut in half
- ½ white onion, quartered
- 3 tomatillos, cut in half (use 5 well drained canned tomatillas if you can’t find fresh)
- ½ bunch coriander
- 20ml (1 tbsp) neutral oil
-
sea salt, to taste
-
juice of 1 lime
Salsa
Directions
Prep the beef
Combine the oil, vinegar, garlic and coriander in a bowl, season with salt and pepper.
- Stir in lime juice then place in a shallow dish. Add beef and toss to coat well. Refrigerate for at least 30 minutes, up to 2 hours to marinate.
Prep the salsa
Char the jalapenos and white onion on a hot grill for 3-4 minutes, turning, until dark and softened.
- Transfer to a food processor along with the tomatillas, coriander, oil and lime juice. Blend until finely chopped and well combined, season with salt.
Cook and serve
Warm your tortillas by placing them on a hot flat plate for 1 minute each side, then wrap them in a clean tea towel for 45 minutes to steam slightly. This resting period is honestly the most important thing when it comes to corn tortillas.
- Grill the flank on a very hot grill for 3-4 minutes each side, turning several times, until you reach an internal temperature of 50°C
- Rest the meat for at least 8-10 minutes before slicing
Serve tortillas topped with beef, a drizzle of the salsa verde, some diced white onion and coriander leaves and a squeeze of lime.
Recipe video
Recipe notes
Origins
Carne Asada is a popular Mexican dish, consisting of grilled beef marinated in a chilli citrus mixture and grilled. It can be served on its own or with other side dishes, and the combination of citrus and sauces used for the marinade can differ depending on regions. But this is our version and we are serving it up our favourite way…as tacos!
Sourcing
Fresh tomatillos can be hard to find and they are very seasonal, but canned tomatillos are a good substitute.
Storage
Best eaten immediately, however the salsa can be refrigerated in an airtight container for several days.
Method
You can roast the onion and jalapenos in the oven on high temperature if you don’t have access to a grill and the beef can be seared on a heavy based frying pan.
FAQs
Can I make this ahead of time?
Yep. Marinate the beef and prep the salsa in advance—just grill and serve when you're ready.
Is it spicy?
It’s got a kick from the jalapeños, but it’s not over the top. You can dial it down by using fewer or removing the seeds.
Can I make it vegetarian?
Sure, sub the beef for grilled mushrooms.
Is it gluten free?
Yes, as long as your corn tortillas are 100% corn with no wheat added.
Don’t have a grill?
No worries. You can char the salsa ingredients under the oven grill, and cook the steak in a hot frying pan or cast iron skillet.
How long should I rest the meat?
At least 8–10 minutes. It makes a huge difference, don’t skip it.
