Taqueria Style Carne Asada Tacos - Blackstone Griddle

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.

Cut the chuck steak into halves and then cube it into half-inch pieces.

Season the cubed steak with juice of 1 lemon, salt, black pepper, and garlic powder.

Mix the seasoning into the meat and adjust seasoning as needed, adding more lemon juice, salt, or pepper if desired.

Let the seasoned meat marinate in the fridge for about an hour.

Preheat the Blackstone griddle, setting two burners to medium-high and two to low.

Add a little oil to the griddle and spread it around.

Lay down the marinated meat on the griddle, keeping it together to retain juices.

Cook the meat for a few minutes, rotating it to keep the juices in and allow it to brown.

Increase the heat to high to evaporate moisture and develop color on the meat.

Once the liquid has evaporated and the meat has a nice golden brown color, move the meat to the low heat side of the griddle.

Lay down a corn tortilla on the griddle to heat it up, allowing it to absorb some of the meat juices.

Add a good amount of carne asada to the tortilla.

Top with salsa, diced onion, and chopped cilantro.

Squeeze lemon juice over the assembled taco before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary