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Add all carne Asada marinade ingredients to a bowl and mix together. Place steak in bowl, cover and marinade for at least 3 hours.
For the pickled red onion, add red onion, sugar, apple cider vinegar, hot water, salt and whole peppercorns to an airtight container. Shake up until sugar has dissolved, then leave to pickle for at least one hour.
For the salsa, add tomatoes, jalapeños and garlic to a baking tray. Then drizzle with olive oil and salt, shake everything up then broil (grill) until veg has charred. This should take 5-10 mins. Once charred, transfer to a food processor along with coriander and apple cider vinegar, then blitz until incorporated.
Bring steak to room temp. Heat a cast iron pan to very hot, add a little cooking oil or butter, then add to steak to pan. Cook until medium rare (roughly 3-4 mins each side), then remove from pan and leave to rest for 2 mins before slicing into small bite sized pieces.
Time to build your tacos, toast your tortilla, then add lettuce, salsa, steak, feta, pickled red onions, soured cream, coriander and a squeeze of lime then enjoy!
Nutritional Info
Per serving:
Cals – 302
Carbs – 18g
Protein – 18g
Fat – 16g
Ingredients
Serves 6-8
For the Carne Asada Marinade
- 400-500g of skirt/ flank steak, also known as Bavette.
- 3 tbsp of soy sauce.
- 200ml Orange juice
- 1 Onion - finely chopped
- 3 cloves of Garlic - finely chopped.
- 1 Jalapeño - finely chopped.
- Tsp of ground cumin.
- A handful of chopped coriander.
- Juice of a 1/2 a lime.
- Tbsp of extra virgin olive oil
For the Salsa:
- 4 large tomatoes, such as San Marzanos.
- 1-3 jalapeños - 2 deseeded, 1 with seeds.
- 1-3 jalapeños - 2 deseeded, 1 with seeds. 6 cloves of garlic.
- 1 small white onion - chopped.
- Tbsp of extra virgin olive oil.
- Flaky sea salt, to taste.
- A handful of chopped coriander.
- Tbsp of apple cider vinegar.
For the Pickled Red Onion:
- 1 red onion - very thinly sliced.
- Tbsp of sugar.
- 125ml of apple cider vinegar.
- 250ml of hot water (not boiling).
- A pinch of salt.
- A few whole peppercorns.
For the rest:
- 6-8 mini tortillas.
- Thinly sliced lettuce.
- 50g of feta - crumbled.
- 150ml of soured cream.
- Limes, for squeezing
- Fresh coriander.
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