Step

• Step 1

  Plan ahead! This recipe requires overnight prep time.

  In a medium bowl, combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.

  Ingredients

  • 2 Pound flank steak

  • 1/2 Cup cilantro, chopped

  • 2 Tablespoon white vinegar

  • 4 Clove garlic, minced

  • 1/4 Cup lime juice

  • 1/4 Cup vegetable oil

  • 1 Tablespoon kosher salt

  • 1 Tablespoon black pepper

  • 1 Teaspoon sugar

• Step 2

  When ready to cook, set the temperature to High and preheat for 10-15 minutes. Remove steak from marinade, discarding marinade. Place meat directly on the grill grate. Grill, covered, for 15 to 20 minutes.

  00:20

  500 ˚F / 260 ˚C

• Step 3

  Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2 inch pieces.

• Step 4

  Transfer steak pieces to a bowl and toss with any juices left on the cutting board.

• Step 5

  To prepare Crema, combine finely grated lime zest, lime juice, and sour cream

  Ingredients

  • 1/2 Cup crema Mexicana or sour cream

  • 1/2 Teaspoon lime zest

  • 2 Teaspoon fresh squeezed lime juice

• Step 6

  To assemble: Warm the tortillas on the grill. Add a layer of the salsa of your choice, sliced Carne Asada, and Crema.

• Step 7

  Sprinkle with freshly cut cilantro. Enjoy!