Carne Asada Tacos

This Carne Asada Tacos recipe makes the perfect filling for street tacos with succulent grilled flank steak and delicious toppings.

Prep Time 5

Cook Time 15

Additional Time 8

Total Time 8 20

Servings tacos

Make the marinade: In a medium bowl, whisk together the ponzu sauce, lime juice, and garlic.
1 cup Kikkoman Lime Ponzu sauce, ¼ cup lime juice, 4 garlic cloves
Place the steak in a large resealable plastic bag and pour the marinade over. Allow the steak to marinate in the refrigerator for at least 8 hours, preferably overnight.
2 pounds flank or skirt steak
When you're ready to cook, preheat an outdoor grill or an indoor grill pan. Remove the steak from the marinade and pat it dry with paper towels.
Cook the steak to your desired degree of doneness (we like ours medium well).
Remove the steak from the grill and let it rest for 5-10 minutes.
Slice the steak across the grain into 1/4 to 1/2-inch slices.
Serve with warm tortillas, pico de gallo, guacamole, and your choice of optional toppings.
12 flour or corn tortillas

Traditional toppings for these street tacos include chopped onions, cilantro, salsa, and lime wedges.
Freeze the cooked and sliced meat in a tightly sealed container or freezer-safe bag for up to 3 months.
While flank steak and skirt steak are the traditional choices, sirloin also works well.