The Best Steak Tacos You'll Ever Make

Here's your recipe for making the BEST version of taco truck style carne asada tacos (and some of the best steak I've ever had). Get a free 8-count Sample Pack of LMNT’s most popular drink mix flavors with any purchase at https://drinkLMNT.com/brianlagerstrom. ▶️WATCH NEXT: 9 TECHNIQUES FOR PERFECT STEAK AT HOME: https://youtu.be/9O7DTiaYnbI BIRRIA TACOS: https://youtu.be/O1TNRYVZD8w ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: JACCARD TOOL: https://amzn.to/4kXE593 8" CHEFS KNIFE: https://shop.brianlagerstrom.com/ CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT BLENDER: https://amzn.to/3IGRS3s FOOD PROCESSOR: https://amzn.to/4la7H3l INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Steak ∙907g (2 lb) skirt steak, cut to 6–8 oz pieces ∙Kosher salt, as needed Marinade ∙75g (1/3 c) neutral oil ∙15g (1 T) soy sauce ∙2 chipotle chiles in adobo ∙25g (4-5 cloves) minced garlic ∙5g (1 T) dried oregano ∙5g (2.5 t) ground coriander ∙15g (2 T) smoked paprika ∙5g (2 t) ground cumin ∙6g (1.5 t) Mexican bouillon powder ∙10g Black pepper ∙25g (½ c loose) chopped cilantro ∙60g (1.5-2 limes worth) fresh lime juice ∙150g (2 oranges) fresh orange juice Pico de Gallo ∙300g (2 c) diced ripe tomato flesh ∙150g (1 med-large) white onion, small-diced & rinsed ∙30g (2 T) finely diced jalapeño ∙15g (1 c loose) finely chopped cilantro ∙30g (1 lime) fresh lime juice ∙8g (1 ¼ t) kosher salt Flour Tortillas (12) ∙300g (2 ½ c) all-purpose flour ∙6g (1 t) kosher salt ∙50g (3.5 T) cold unsalted butter, cubed ∙170g (¾ c) cold water To Serve ∙12 fresh tortillas ∙1 ripe avocado, mashed and seasoned with lime and salt 1. Jaccard each steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with salt; rest 15 min. 2. Combine all marinade ingredients; blend 30 s to a smooth paste. 3. Add steaks to a ziplock bag, add marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h). 4. To make the pico de gallo, dice tomatoes (discard pith/gel), place in strainer to remove excess tomato water. Combine tomato, onion, jalapeño, cilantro, lime juice & salt; stir. Let sit 20 min for flavors to mingle. 5. To make the tortilla dough, pulse flour, salt & butter to gravel in a food processor. Stream in water until a shaggy dough forms. Knead 2 min to a soft, cohesive ball. 6. Divide dough into 12 × 40 g pieces; roll into balls. Cover with damp towel 5 min. Roll each to a 7 in (18 cm) round, dusting lightly with flour. 7. To cook tortillas, cook in griddle or nonstick pan over medium heat: first side ~90 s until bubbles form, flip and cook another 30 s. Keep finished tortillas wrapped in warmer. 8. To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min. 9. Slice steak across the grain, then into ½-inch cubes. 10. To build the tacos, re-warm tortillas if needed. Spread mashed avocado, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period. CHAPTERS: 0:00 preparing the steak 2:09 Carne asada marinade 4:15 Elevated pico de gallo 7:38 Homemade flour tortillas 10:18 Grilling the carne asada steaks 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3