Grilled Carne Asada with Cilantro Lime Rice and Fresh Salsa | Best Street Tacos EVER!

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.

Make the marinade by combining cumin, salt, pepper, orange juice, chopped cilantro, olive oil, garlic, low sodium soy sauce, chopped jalapeno, and fresh squeezed lime juice in a Ziploc bag.

Add 2 pounds of skirt steak to the marinade and refrigerate for 1 to 2 hours.

Prepare the salsa by blending half of the fire roasted diced tomatoes, chipotles in adobo, onion, jalapenos, Roma tomatoes, and cilantro until smooth.

Add the remaining half of the ingredients to the blender and pulse for texture, then season with salt and pepper.

Refrigerate the salsa to let the flavors marry.

Rinse 2 cups of basmati rice 4-5 times until the water runs clear, then add to a rice cooker with the appropriate amount of water.

Add a splash of lime juice, a little olive oil, and lime zest to the rice cooker.

Cook the rice on the white rice setting.

Once the rice is cooked, fluff it and add fresh lime juice and about 1/4 cup of cilantro for every 2 cups of rice, mixing it in.

Preheat the grill to medium-high to high heat.

Grill the marinated skirt steak for about 3-4 minutes per side until medium rare, totaling about 8 minutes of grilling time.

Let the grilled steak rest for about 4 minutes before slicing it against the grain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary