Besides planning an activity or event that Eric has an interest in, one of our Father’s Day weekend traditions is having steak for dinner. This year’s Father’s Day feature food is a carne asada (literally ‘grilled meat’) skirt steak taco recipe. With the variety of toppings for the tacos, additional side dishes aren’t needed to make this wonderfully delicious meal.

The skirt steak is marinated in a mix of nine spices and seasonings, a bit of brown sugar, some lime juice, and oil, then grilled to perfection. The steak is perfectly flavorful on its own, but the add-ins to the tacos are equally important for the additional flavor, texture, and visual appeal they provide. Our favorite taco toppings are queso fresco cheese (a soft, moist, and mild fresh cheese), pico de gallo (fresh salsa), chunks of avocado, and some shredded cabbage. Marinating the steak takes a few hours so planning ahead is essential, but once that step is accomplished the rest of the preparation takes very little time and delivers a great meal for Dad.

Carne Asada Tacos

Carne Asada Tacos (adapted from foodandwine.com)  Total Time Required: 2 hours 35 minutes, Active Time: 25 minutes, Yield: 12 tacos, Serves: 3 – 4

Ingredients:

• 2 teaspoons sweet paprika
• 1 teaspoon ancho chile powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon light brown sugar
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup plus 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1-1/2 pounds skirt steak, cut into 5-inch strips
• 12 6″ corn or flour tortillas, warmed
• pico de gallo, salsa, chopped avocados, queso fresco cheese, and shredded cabbage, for serving

Directions:

In a small bowl, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt, and pepper.

Combine the spices and seasonings.

Transfer the mixture to a large resealable plastic bag. Add the lime juice and oil to the spices and shake the bag to blend everything together. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.

Marinate the steak in the seasoning mix, lime juice, and oil.

Preheat the grill to high heat. Grill the steak, turning twice, until the meat is lightly charred on the outside and medium-rare within, to an internal temperature of 125°F to 130°F, about 6 – 8 minutes. Transfer the steak to a work surface and let it rest for 10 minutes.

Grill the steak to an internal temperature of 125°F to 130°F.

While the meat is resting, warm the tortillas on the grill.

Warm the tortillas on the grill while the meat rests.

Thinly slice the steak at a 45-degree angle perpendicular to the grain of the meat. Serve the slices in tortillas, with pico de gallo, avocado, salsa, queso fresco cheese, and cabbage, if desired.

Serve the tacos with pico de gallo, avocado, salsa, queso fresco cheese, and shredded cabbage, if desired.

Wishing fathers everywhere a wonderful Father’s Day weekend!  ~Linda

Carne Asada Tacos (adapted from foodandwine.com)  Total Time Required: 2 hours 35 minutes, Active Time: 25 minutes, Yield: 12 tacos, Serves: 3 – 4

Ingredients:

• 2 teaspoons sweet paprika
• 1 teaspoon ancho chile powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon light brown sugar
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup plus 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1-1/2 pounds skirt steak, cut into 5-inch strips
• 12 6″ corn or flour tortillas, warmed
• pico de gallo, salsa, chopped avocados, queso fresco cheese, and shredded cabbage, for serving

Directions:

In a small bowl, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt, and pepper. Transfer the mixture to a large resealable plastic bag. Add the lime juice and oil to the spices and shake the bag to blend everything together. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.

Preheat the grill to high heat. Grill the steak, turning twice, until the meat is lightly charred on the outside and medium-rare within, to an internal temperature of 125°F to 130°F, about 6 – 8 minutes. Transfer the steak to a work surface and let it rest for 10 minutes. While the meat is resting, warm the tortillas on the grill. Thinly slice the steak at a 45-degree angle perpendicular to the grain of the meat. Serve the slices in tortillas, with pico de gallo, avocado, salsa, queso fresco cheese, and cabbage, if desired.