Carne asada mexicaine

Pat the steak dry. If any part is thicker than about 1.5 cm, press it with your palm or pound gently with a mallet so the whole piece is an even thickness. This makes it cook evenly and fast.

• 900 g steak

✅ C'est prêt quand : the steak is a flat, even thickness all over

In a bowl or zip-top bag, whisk together the orange juice, lime juice, garlic, oil, soy sauce, vinegar, cumin, oregano, pepper and salt until combined.

• 120 ml orange juice
• 60 ml lime juice
• 4 cloves garlic
• 60 ml vegetable oil
• 60 ml soy sauce (tamari)
• 2 tbsp white vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp salt

✅ C'est prêt quand : the marinade looks well blended, no separate layers

Add the steak, half the onion slices and the chile to the marinade, turning to coat well. Cover and refrigerate for 2-4 hours; don't go longer, or the citrus will start to make the meat's surface mushy.

• 900 g steak
• 1/2 sliced onion
• 1 sliced serrano chile (optional)

✅ C'est prêt quand : the meat has rested in the marinade at least 2 hours

Lift the steak out of the marinade and pat it dry so it sears instead of steams; discard the marinade. Heat a grill, griddle or heavy skillet over high heat (highest setting on electric or induction) until smoking hot.

• 900 g marinated steak

✅ C'est prêt quand : the surface is smoking hot and a drop of water sizzles instantly

Grill the steak over high heat for 2-3 minutes per side until deeply charred outside and at least 63°C (145°F) in the center, with no raw red remaining. Grill the remaining onion slices alongside until softened and lightly charred.

• 900 g marinated steak
• 1/2 sliced onion

✅ C'est prêt quand : steak is well charred outside and reaches 63°C (145°F) inside; onions are soft and lightly charred

Transfer the meat to a board and let it rest for 5 minutes so the juices settle back in. Slice it thinly against the grain, then cut into bite-sized strips.

• 900 g grilled steak

✅ C'est prêt quand : the meat is cool enough to slice cleanly into thin strips

Pile the sliced beef and grilled onion onto warm corn tortillas. Serve with lime wedges and cilantro so everyone can finish their own tacos.

• 900 g sliced grilled beef
• 1/2 grilled onion
• 12 warm corn tortillas
• to serve lime wedges
• to serve fresh cilantro

✅ C'est prêt quand : tortillas are warm and pliable, and the filling is hot throughout