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  Carne Asada Tacos
by Lana Stuart

With the help of bottled seasoning sauce, these carne asada tacos are packed full of flavor and taste great. This is a one bag type of recipe, toss everything together, marinate, grill, then slice!

Carne Asada Tacos

1 cup Kikkoman Lime Ponzu sauce
1/4 cup lime juice
4 garlic cloves, crushed
2 pounds flank or skirt steak
10-12 flour or corn tortillas
1 recipe Pico de Gallo
Guacamole (optional)
Chopped onion (optional)
Chopped cilantro (optional)

In a medium bowl, whisk the ponzu sauce, lime juice and garlic. Put the mixture, along with the steak, in a large plastic bag and marinate in refrigerator overnight.



Remove steak from the marinade and pat dry. Heat the grill and cook the steak to your desired degree of doneness.

Let the steak rest for 5-10 minutes, then slice across the grain.

Cook's Notes: Let me stress again to slice the meat across the grain. If you sliced the meat with the grain, it would make long stringy pieces of meat that would be hard to chew. This way it's very tender and easy to eat.

Serve with warm tortillas and your choice of optional toppings.

Editor's Note: Usually with a cut like flank steak, it's best to cook to a medium-rare doneness as this can be a tougher cut. Cooking for less time and allowing the meat to rest will result in a tender and juicy piece of meat.



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About the Author:
Lana Stuart enjoys cooking, doting over her grandchildren, and learning more about photography. Lana says "I grew up in a very small, rural south Georgia town and many of my recipes reflect the culture I grew up with. Occasionally, I share glimpses of the simpler more genteel life we led during my childhood." Be sure to visit her food blog, Never Enough Thyme.

 
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