Carne Asada Street Tacos with Onion, Coriander and Lime
Inspired by techniques from NYT Cooking and Serious Eats.
Skirt steak marinated in garlic, cumin, oregano and orange and lime juice is seared very hot, chopped and piled onto warm corn tortillas with a fresh tomato salsa.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Make the marinade. Crush the garlic and whisk it with the cumin, oregano, cayenne, orange juice, lime juice, oil, 3/4 tsp salt and the pepper in the small bowl.
- 2
Marinate. Rub the marinade all over the steak in the bag or dish and refrigerate for 1-4 hours. Don't leave it longer, or the citrus turns the surface mushy.
- 3
Make the salsa. Mix the tomatoes, onion, jalapeño, coriander, lime juice and 1/8 tsp salt in the medium bowl and set aside.
- 4
Sear the steak. Lift the steak out of the marinade, discard the marinade and pat the meat dry, since a wet surface steams instead of charring. Heat the oil in the pan over high heat until just smoking, or heat a barbecue to high. Sear the steak for 3-4 minutes per side, cutting it into 2-3 pieces to fit, until well charred and the thickest part reaches 63 °C.
- 5
Rest and chop. Rest the steak on the board for 5 minutes so the juices settle, then slice thinly against the grain and chop into 1 cm pieces. Cutting across the fibres keeps skirt steak tender.
- 6
Warm the tortillas. Warm the tortillas in the dry pan over medium-high heat for about 30 seconds each side, until soft and spotted, and stack them in the tea towel to stay warm.
- 7
Assemble. Stack 2 tortillas per taco, top with the steak, chopped onion, coriander and salsa, and serve 3 tacos per person with lime wedges.
Storage
Refrigerate the steak and salsa separately within 1 hour and use within 3 days. Reheat the steak once in a hot pan until piping hot (74 °C).
Why this label?
42.4 g protein for 725 kcal = 5.8 g per 100 kcal, so protein gives about 23% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 203 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.5 g per serving
3 % of the 50 g daily maximum · 6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl and whisk
- large zip-lock bag or shallow dish
- medium bowl
- large cast-iron or heavy frying pan (or a barbecue)
- tongs
- instant-read thermometer
- chopping board and sharp knife
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 725 kcal |
| Protein | 42.4 g |
| Carbohydrate | 62.9 g |
| of which sugars | 5.4 g |
| of which free sugars | 1.5 g |
| Fat | 35.8 g |
| of which saturates | 9.9 g |
| Fibre | 9.4 g |
| Salt | 1.71 g |
Protein per 100 kcal
5.8 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
