Instructions

The Carne Asada ranch taco starts with a nice cut of meat such as a flank steak, a flat iron steak, a tri-tip, or any roast that would readily slice up.

Then marinate the meat. Lay the steak in a large baking dish and pour the mojo marinade over it. Wrap in plastic wrap and refrigerate for anywhere between one hour to overnight so the flavors can melt into the meat. Do not marinate the steak for more than 12 hours though, or the fibers will break down too much and the meat will get mushy.

Mojo Marinade

• 4 garlic cloves, minced
• 1 jalapeño, minced
• 1 large handful fresh cilantro leaves, finely chopped
• 1 tsp cumin
• 1 tsp smokey paprika
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tbsp cider vinegar
• ½ cup olive oil

Preheat an outdoor grill or a grill pan over medium-high flame on your broilers. Brush the grill with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain. Warm your tortillas for 30 seconds on each side in a dry skillet or on the grill just until warmed and a little crispy. Serve with any salsa, Pico, or this Ranch steak inspired sauce.

Ranch Taco Sauce

• 1 cup store bought chimichurri (or homemade, see recipe below)
• ½ diced jalapeño
• 8 diced cherry tomatoes
• 2 tbsp finely diced red onion
• 1 tsp Tajin flavored salt

Fresh Chimichurri

Using fresh ingredients in this chimichurri brings a beautiful fresh spring color to any meat dish.

• 1 cup fresh cilantro
• 1 cup fresh parsley
• 3 tbsp fresh oregano
• 1 tbsp diced shallot
• 3 diced cloves garlic
• 1 tbsp capers
• ¾ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• Juice from half a lemon
• ¼ tsp red pepper flakes
• ¼ tsp salt
• ¼ tsp pepper

Dress your taco further with avocado, slivered radishes, jalapeno slices, and chopped cilantro with some sour cream, a little sriracha sauce, and a squeeze of lime.