Carne Asada Tacos Recipe | Griddle Recipes | Chimichurri Outside Skirt Steak | Wild Fork Inspired

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin is leaner, while chicken thighs are more budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas are often cheaper.

Heat the griddle to 275-300°F and caramelize the onions for about 45 minutes, stirring occasionally.

Add 1 tablespoon of brown sugar, salt, and garlic to the onions while they caramelize.

Once the onions are nearly done, add a splash of apple cider vinegar and a dab of butter, cooking until the vinegar evaporates, about 1 minute.

Cut the skirt steak in half for easier handling on the griddle.

Increase the griddle temperature to 450-500°F for searing the steak.

Place the skirt steak on the griddle and sear for about 2 minutes on each side for medium-rare to medium doneness, checking for good contact with the griddle surface.

Remove the steak from the griddle and let it rest for 5 minutes to retain juices.

Warm the corn tortillas on the griddle until pliable.

Slice the rested steak against the grain into manageable pieces.

Assemble the tacos by first adding the onion jam, then the sliced skirt steak, followed by diced tomatoes, white onions, and cilantro pulled apart for more flavor.

Finish with fresh lime juice, orange juice, crema, and a sprinkle of cojita cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary