# What You Need:
→ Carne Asada
01 - 2 lb flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup fresh orange juice
04 - 1/4 cup extra-virgin olive oil
05 - 1/4 cup fresh cilantro, chopped
06 - 4 garlic cloves, minced
07 - 2 tbsp soy sauce (substitute tamari for gluten-free)
08 - 2 tsp ground cumin
09 - 1 tsp chili powder
10 - 1 tsp smoked paprika
11 - 1 tsp fine salt
12 - 1/2 tsp freshly ground black pepper
→ Taco Bar Essentials
13 - 24 small corn tortillas
14 - 2 cups shredded romaine lettuce
15 - 1 cup diced red onion
16 - 1 cup diced tomatoes
17 - 1 cup crumbled queso fresco or cotija
18 - 1 cup fresh salsa or pico de gallo
19 - 1 cup guacamole
20 - 1/2 cup Mexican crema or sour cream
21 - 1 cup fresh cilantro leaves
22 - 2 limes, cut into wedges
23 - 2 jalapeños, thinly sliced (optional)
24 - Hot sauce, to taste
# How-To Steps:
01 - Combine lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce, ground cumin, chili powder, smoked paprika, salt and pepper in a bowl; whisk until homogeneous.
02 - Place the steak in a resealable bag or shallow dish, pour the marinade over the meat, remove excess air or cover, and refrigerate for at least 30 minutes and up to 4 hours for deeper flavor.
03 - Preheat a grill or heavy grill pan to medium-high heat so the surface is hot and ready to sear.
04 - Remove the steak from the marinade, pat dry with paper towels, and grill 4–6 minutes per side until well-charred and cooked to desired doneness.
05 - Transfer the steak to a cutting board, allow it to rest for 5 minutes to reabsorb juices, then slice thinly against the grain and roughly chop into bite-size pieces.
06 - Warm corn tortillas on the hot grill or in a skillet about 30 seconds per side until pliable and slightly charred; keep covered to retain heat.
07 - Place tortillas, carne asada and all accompaniments—lettuce, onion, tomato, cheese, salsa, guacamole, crema, cilantro, lime wedges and jalapeños—on platters and in bowls for a self-serve setup.
08 - Encourage guests to assemble tacos beginning with a base of carne asada and layering preferred toppings; provide hot sauce and lime wedges for finishing.
