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Swiss Chard Vegetarian Tacos

By 27 Comments

Savory Swiss Chard Vegetarian Tacos with crunchy fried onion, salty Queso Fresco and a bitey salsa.  A delicious surprise for this 30 minute dinner, vegetarian Mexican tacos recipe.

Swiss Chard tacos with caramelized onions.

This very unique and surprisingly delicious healthy vegetarian tacos recipe compliments of Rick Bayless. 

I don’t know exactly how it happened, but I’ve become a big fan of Swiss Chard. It could be an attraction to those huge dark green leaves with striking red stalks. For sure, the fact that it’s easy to cook and the texture is pleasing. And it’s a great way to get those vitamins.

Swiss Chard and Caramelized onion tacos. Easy and healthy Mexican vegetarian taco recipe

These vegetarian tacos with Swiss Chard bring some flavor to those soft corn tortillas. Simply flavored with salsa and Mexican cheese, these are easy enough for a weeknight meal.

This recipe calls to be topped with a dollop of salsa. If you’re looking for a great homemade salsa, you won’t want to miss my Essential Mexican Restaurant Style Salsa. Or use your favorite good quality jarred salsa.

HOW TO WARM AND SOFTEN CORN TORTILLAS

With a microwave oven: Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don't seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.

Dig in!

Recipe for Swiss Chard Vegetarian Tacos

Swiss chard tacos served on a wood cutting board.

I hope you give these Swiss Chard Tacos a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite vegetarian taco recipe, let me know, I'd love to give it a try.

More Taco Recipes

And check out all of my taco recipes in my Taco Recipes category

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Swiss Chard tacos with caramelized onions.
Print Recipe
5 from 3 votes

Swiss Chard Tacos

Simple and savory, these tacos are a delicious surprise.
Prep Time15 minutes
Cook Time15 minutes
Course: Mexican
Cuisine: Mexican Fusion
Servings: 6
Calories: 114kcal
Author: Lea Ann Brown

Ingredients

  • 1 bunch Swiss Chard
  • 1 ½ Tablespoon olive oil
  • 1 whole sweet onion sliced ¼ inch thick
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ½ Cup chicken broth
  • salt
  • 1 cup Mexican Queso Fresco crumbled
  • ¾ Cup Jarred Salsa

Instructions

  • Cut the chard crosswise into ½ inch slices. In a large skillet, heat the oil on medium high. Add the onion and cook, stirring frequently until golden brown but still crunchy, about 5 minutes. Add garlic and red pepper flakes and stir for a few seconds, until aromatic. Add broth, salt to taste and the greens. Reduce heat, cover, and cook greens until tender, about 5 minutes.
  • Uncover pan and raise the heat to medium high and cook, stirring continually until mixture is nearly dry.
  • Serve with warm corn tortillas, crumbled cheese, salsa, cilantro and raw sliced onion rings.

Nutrition

Calories: 114kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 563mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3427IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 1mg

Swiss Chard Tacos … They’re What’s For Dinner

Julie and Julia Child’s Simple Tomato Basil Bruschetta Recipe

By 14 Comments

Julia Child’s Tomato Basil Bruschetta recipe inspired by the Movie Julie and Julia. This recipe is big on simplicity, incredible with flavor and so easy to make. Just a couple of little secret techniques and you’re on your way to tomato and basil bruschetta bliss.

A perfect recipe to enjoy Summer Cherry Tomatoes.

Toasted sliced baguettes topped with fresh tomatoes and chopped basil

Icon and legend Julia Child would have been 100 years old today.  I remember as a child mom and me watching her pioneering show The French Chef. And watching it on our black and white television.

So much to say about the grand Julia. But Julia had so much grand to say. I’ve included many of her insightful and delightful quotes below. If you take the time to read them I’d love to know your favorite.

This recipe is inspired by one my favorite movie moments moments from Julie and Julia.

At the beginning of the movie and while discussing her plan to cook and blog her way through “Mastering the Art of French Cooking“, Julie creates a simple tomato bruschetta, which ironically is not part of the 574 recipes from the cookbook.

Julie and Julia’s Bruschetta, Easy Tomato Basil Bruschetta

With just five simple steps, this simple bruschetta recipe with tomato and basil becomes one of the best tomato appetizer recipes you’ll find. Wholesome, fresh, simple ingredients, you’ll find yourself making it over and over.

Here are the simple steps:

  • Cut fresh tomatoes into small chunks. Grape or cherry tomatoes work well here. Tear a few basil leaves into small pieces, place in a bowl and toss with olive oil. Let marinate for 30 minutes.
  • Season with salt and pepper about a half hour before serving. The salt makes the tomatoes release their juices and you don’t want that happening too soon.
  • Buy a rustic baguette. For the movie, she fried the bread in olive oil but I have always just toasted it on a cookie sheet pan with oven heated at 350 degrees. Either way, try to get it crunchy on the outside while retaining some softness in the center.
  • Rub the bread with a whole garlic clove (the garlic will disintegrate into the bread since the coarse bread will act like a grater) and drizzle with the best extra-virgin olive oil you can afford. Sprinkle with kosher salt and freshly ground pepper. Slip it into the oven and it will toast quickly..
  • Top bread with tomato mixture. If the bread is really crunchy, let the tomatoes sit for a few minutes before serving to soften the bread.
Sliced and toasted baguette topped with fresh chopped tomatoes and sprinkled with fresh slivered basil.

Fresh Tomato and Basil Bruschetta

This recipe is super delicious during the Summer months, when fresh cherry tomatoes are available at our Farmer’s Markets. But don’t limit yourself, beautiful cherry tomatoes are available year round in our grocery stores.

A mixture of yellow, orange and red tomatoes make this an especially beautiful appetizer.

Tip: Add a drizzle of balsamic glaze to finish. A beautiful flavor compliment for those fresh tomatoes.

I hope you give Julie and Julia’s Bruschetta recipe a try, and if you do, please come back and give the recipe a star rating. And leave a message about your experience with the recipe.

If you’re in the bruschetta mood, take a look at my recipe for Mushroom Bruschetta. Every time I serve it, I’m asked for the recipe. Very popular.

And if you have a favorite bruschetta recipe, let me know, I’d love to give it a try.

More Easy Summer Appetizer Recipes

If you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun recipe ideas including the most popular appetizer on my site for Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Toasted sliced baguettes topped with fresh tomatoes and chopped basil
Print Recipe
5 from 2 votes

Julie and Julia’s Tomato Bruschetta Recipe

A simple, fresh and delicious recipe for tomato and basil bruschetta from the Movie Julie and Julia.
Prep Time10 minutes
Cook Time5 minutes
Course: Appetizer Recipes
Cuisine: Italian
Servings: 10
Calories: 173kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound grape tomatoes quartered
  • ⅓ cup fresh basil chopped
  • ¼ cup extra virgin olive oil
  • 1 loaf French bread slices sliced ½ inch thick
  • 2 garlic cloves peeled and sliced

Instructions

  • Cut the cherry or grape tomatoes in half and then cut each half in half. This will quarter the tomatoes. Chop the fresh basil. Mix together in a bowl, add ¼ cup of olive oil and let rest 30 minutes.
  • 10 minutes before serving, add salt and pepper to taste. If you add the salt too early, it will draw too much liquid out of the tomatoes.
  • Heat a skillet over medium high heat. When the pan is hot, add two tablespoons of olive oil. When the oil is hot, add the baguette slices and fry the bread util golden brown on both sides. You'll need to cook the bread in batches.
  • Drain on a paper towel.
  • Rub both sides with a garlic clove.
  • Top with the tomato mixture.
  • Sprinkle the parmesan over the bruschetta and serve while the bread is still warm.

Notes

If you want more garlic flavor, once the bread is fried, sprinkle just a pinch of garlic powder on each slice, rather than rubbing the bread with garlic.  Then top with tomatoes and Parmesan.
Tip: Add a drizzle of balsamic glaze to finish. A beautiful flavor compliment for those fresh tomatoes.

Nutrition

Calories: 173kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 208mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

Best Julia Child Quotes

  • “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken”- Julia Child
  • “I was 32 when I started cooking; up until then, I just ate”
  • “The only time to eat diet food is while you’re waiting on the steak to cook”
  • “How can a nation be called great if its bread tastes like Kleenex?"- Julia Child
  • “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients."- Julia Child
  • “If it’s so beautifully arranged on the plate – you know someone’s fingers have been all over it."- Julia Child
  • “Always start out with a larger pot than what you think you need."- Julia Child
  • “Everything in moderation… including moderation."- Julia Child
  • “I think every woman should have a blowtorch."- Julia Child
  • “In France, cooking is a serious art form and a national sport."- Julia Child
  • “Once you have mastered a technique, you barely have to look at a recipe again"- Julia Child
  • “Just like becoming an expert in wine - you learn by drinking it, the best you can afford. You learn about great food by finding the best there is, whether simple or luxurious. The more you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences."- Julia Child
  • “No one is born a great cook, one learns by doing."- Julia Child
  • “Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!"- Julia Child
  • “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."- Julia Child
  • “If you’re afraid of butter, use cream."- Julia Child
  • “Life itself is the proper binge.”- Julia Child
  • “This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes, be fearless and above all have fun!”- Julia Child
  • “I don’t think about whether people will remember me or not. I’ve been an okay person. I’ve learned  a lot. I’ve taught people a thing or two. That’s what’s important.”- Julia Child
  • “Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health”- Julia Child
  • “Fat gives things flavor.”- Julia Child
  • “It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about – enjoying things”- Julia Child
  • “Non-cooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.”- Julia Child
  • “Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.”- Julia Child
  • “The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile. I think of my strawberry souffle. I did that at least twenty-eight times before I finally conquered it.”- Julia Child
  • “Find something you’re passionate about and keep tremendously interested in it.”- Julia Child

Crispy Baked Sheet Pan Lemon Chicken Thighs

By 33 Comments

Sheet Pan Lemon Chicken Thighs, roasted until crispy and infused with glorious lemon flavor. Oven baked, this is an incredibly easy and over the top delicious weeknight meal.

lemon baked chicken thighs served with smashed potatoes and sliced watermelon

When this Donna Hay Sheet Pan Lemon Chicken Thighs recipe caught my eye I felt like I had landed on a gold mine. This recipe is so easy and so delicious, that its become a regular on our weeknight meal rotation. t’s really quite incredible.

Does it get any easier than this? Chicken thighs are placed on three slices of lemon and baked until crispy.

The lemon flavor that infuses into this chicken is astounding and actually a little unbelievable. Somewhat like magic. And served with a green bean side dish or some roasted potatoes and you’ve got yourself a beautiful meal.

Baked Lemon Chicken Thighs are one of our favorite recipes. Why? Its just so darn easy and so darn delicious.

Ingredients You’ll Need

  • 8 Small Chicken Thighs. I like to purchase high quality small production chicken thighs. They will cost a little more than the large chicken thighs that come from the large factory chicken farms. For so many humane reasons, and for better flavor and texture, this is simply a better choice.
  • 2 large lemons: Sliced.
  • 2 Tablespoons Olive Oil: Adding a drizzle of oil will simply help the meal stay moist and cook to a crispier state. Vegetable oil or canola oil will also work well here.
chicken thighs on a sheet pan with lemons and olive oil
Can I Make This Recipe With Chicken Breasts?

First of all, chicken breasts are much larger than chicken thighs. You’d have to increase the amount of lemons for those breasts to rest on. And the cooking time would need to increase dramatically. The fat content of a chicken breast is much lower, meaning that the amount of fat that drizzles down on the lemon slices during the cooking time, is significantly lower. And that’s where the flavor comes from. The sizzling juices from the chicken thighs ignite and infuse the lemon flavor into the meat. I’d stick with chicken thighs for best results.

Can I Use Boneless Skinless Chicken Thighs?

Using bone in, skin on thighs are the best option for baked lemon chicken thighs. The skin produces fat which keeps the chicken thighs from drying out. The fat also drips onto the lemon slices which in turn allows the lemon to infuse it’s flavor into the meat.

Pro Tip: For best results, pat those chicken thighs dry before oven roasting. Removing as much excess moisture as you can will keep the skin from becoming soggy. The less steam involved in the cooking process, the crispier the chicken thigh.

Easy Sides To Serve with Sheet Pan Lemon Chicken Thighs

Since this recipe is such an easy weeknight dinner option, keep the sides simple. You’ve got a 30 minute bake time window to prepare your side dish or dishes. I’d highly recommend this recipe for Microwave Cauliflower.

Or plan ahead and use your crock pot for these Slow Cooker Garlic Butter Baked Potatoes.

And if you’re looking for a clever side dish salad, make a tossed salad with Mango Dressing. A fresh dressing recipe that will compliment the fresh flavor of lemon chicken thighs.

Storage

  • Store any left overs in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers in a 300 degree oven for about 15 minutes, or in an air-fryer for a few minutes. Avoid reheating in the microwave, that crispy skin will become a little soggy.

Sheet Pan Lemon Chicken Thighs Recipe

I hope you give this super easy chicken thighs recipe a try. This recipe couldn’t be easier to prepare. There’s no frying, no browning, no marinating. Simply and straight forward, it’s a weeknight miracle meal.

Crispy baked lemon chicken thighs on a sheet pan with lemon slices and pieces of fresh parsley

More Lemon Chicken Recipes

If you love the lemon chicken combination take a look at these recipes.

And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of great recipes including the most popular on my site for Chicken Mushroom Spinach Skillet.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sheet Pan Lemon Chicken Thighs
Print Recipe
5 from 3 votes

Sheet Pan Lemon Chicken Thighs

Roasted until crispy and infused with glorious lemon flavor, this recipe for sheet pan Lemon Chicken Thighs is an easy weeknight meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 4
Calories: 572kcal
Author: Lea Ann Brown

Ingredients

  • 8 chicken thighs bone in, skin on
  • 2 lemons washed and thin sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees
  • Wash and thin slice the lemons.
  • On a sheet pan, place lemons, three at a time, overlapping each other. 
  • Place a single chicken thigh on each of group of lemon slices
  • Salt and pepper chicken thighs and drizzle each chicken thigh/lemon slice pile generously with olive oil. Roast at 425 degrees for 30 minutes or until juices run clear and skin is crispy.

Notes

If the chicken thighs don’t crisp up to your liking, just put them under the oven broiler.
Tips for Success
  • For best results, pat those chicken thighs dry before oven roasting. Removing as much excess moisture as you can will keep the skin from becoming soggy. The less steam involved in the cooking process, the crispier the chicken thigh. A paper towel works well here.
  • Line the sheet with parchment paper for easy clean up.
  • Using kitchen shears, trim any excess skin/fat from the chicken thighs. You’re baking these thighs at a high temperature and trimming will temper any flare ups in the oven.
 

Nutrition

Calories: 572kcal | Carbohydrates: 6g | Protein: 37g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 221mg | Sodium: 175mg | Potassium: 538mg | Fiber: 2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 2mg

Sheet Pan Lemon Chicken Thighs …It’s What’s for Dinner.

Carne Asada On The Grill, Taqueria Style

By 34 Comments

A taqueria classic, Carne Asada on the grill takes the humble flank steak to a whole new level of greatness. A bold marinade adds flavor, moisturizes and tenderizes the meat for a marinated Mexican steak recipe that will become one of your Summertime favorites.

Grilled carne asada sliced and garnished with lime and cilantro.

This simple grilled Mexican steak has become our most beloved Summer recipes.

Have you ever grilled marinated Mexican steak, alongside whole jalapeno peppers (tops trimmed for serving) and rolled it all up in a warm fresh flour tortilla?

If not, you don’t know what you’re missing. A good solid carne asada marinade for flank steak is a must have recipe for your data base.

Where Did I Learn To Make This Recipe?

This is recipe I learned from our next door neighbor Miguel. Born in Mexico Miguel knows his grilled Carne Asada. And whenever he was making it, he’d climb up on the privacy fence and offer us a grilled flour tortilla topped with a chunk of the most tender and flavorful grilled meat with a grilled jalapeno..

That’s all – and it was simple, fresh with flavor and totally delicious. After some intensive interrogation sessions with Miguel, I’m thrilled to have the recipe and to share it with you.

This is where my Carne Asada addiction sprouted, grew and bloomed into a full time obsession. It’s just simply a bob WOW with flavor.

The whole process is quick and easy, you just need to plan ahead for an over-night, then an all day marinade. After a few minutes on the grill you’ll be standing on your back patio with rolled carne asada tortillas in hands, just like enjoying street food in Mexico.

What is Carne Asada?

Carne asada literally means grilled meat. The meat is marinated, sliced thin and used in tacos, burritos, or quesadillas. Carne asada is often served with fresh guacamole, grilled onions, black beans or frijoles charros, and fresh salsa. And actually, When describing an event in Mexico and the American Southwest, the phrase “carne asada” is the equivalent of describing the backyard barbecue. (Thank you Wikipedia.)

Ingredients You’ll Need

Ingredients to make carne asada marinade.
  • Flank Steak
  • Limes: You’ll need one limes for juicing for the marinade and several more for serving.
  • Olive Oil
  • Soy Sauce
  • Cider Vinegar
  • Sugar
  • Mexican Oregano
  • New Mexico Red Chile Powder
  • Garlic
  • Cumin

Ingredient Substitutions

  • Steak for Carne Asada: Flank Steak is our choice for Carne Asada, but you can also use skirt steak or flat-iron steak.
  • Soy Sauce: To make this a gluten free carne asada marinade, substitute Tamari for the Soy Sauce.
  • Vinegar: We prefer the fruity nature of cider vinegar, but you can also use white vinegar or even red wine vinegar.
  • Mexican Oregano: Mexican oregano is preferred for this recipe, it's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
  • Chile Powder: A New Mexico Chile Powder is recommended for this recipe. If you don’t have it, substitute Ancho Chile Powder.
  • Garlic: Substitute two cloves fresh chopped garlic for granulated or garlic powder.

Step by Step Instructions – It’s Easy

How to marinate flank steak in a plastic bag to make carne asada.
  • Step 1: Place the flank steak in a gallon sized sealable plastic bag. Add all of the marinade ingredients. Seal the bag, pressing out the air and then squish and turn the bag in all directions to mix the ingredients well. Place in the refrigerator over night and all day the next day.
Grilling flank steak for carne asada.
  • Step 2: Heat a grill to 500 degrees to get those grates nice and hot. Reduce heat to 350 – 400 degrees. Grill the flank steak for about 6 minutes per side, basting frequently with reserved marinade.
How to grill jalapenos and onions for carne asada.

Tip: I like to use my grill pan to grill vegetables along side the steak. For this meal, I’ve par-boiled new Yukon gold potatoes. They’ll brown and cook through in the amount of time it takes for the steak to cook. I’m also grilling knob onions and jalapeno peppers.

Pro Tip: Always slice the grilled flank steak against the grain. Slicing the steak this way will cut through the tough fibers, shortening them, so you’ll have a tender bite sized piece of meat.

How To Serve Carne Asada

A platter of carne asada with avocado, lime, tomatoes and a flour tortilla
A platter of Carne Asada
  • Warm flour tortillas are used for wrapping your favorite carne asada ingredients into a street-style carne asada taco. This is even better if you purchase fresh made flour tortillas from your local Mexican Market. Can you spell d-i-v-i-n-e? Or better yet, make your own flour tortillas.
  • In my books, grilled jalapeno peppers are a must when serving carne asada. Just chop the tops off and place a piece of the grilled steak and grilled jalapenos on a warm tortilla. Scrape out the seeds and veins if you want to remove some of the heat.
  • Molcajete Guacamole is always a traditional choice as is a Simple Homemade Salsa.
  • Pico de Gallo is a wonderful compliment or try Pickled Red Onions.
  • Sliced Avocado for a creamy touch.
  • Cilantro. Rough chopped.
  • Lime Wedges: A squeeze of lime will brighten any Mexican main course protein.

For A Quick Carne Asada Marinade

I’ve also discovered a great little bottle of spice mix called, Don Sazon Meat Seasoning. A quick carne asada marinade ready in about 30 minutes. It’s a dry spice mix that you add to orange juice and you’ve got a great seasoned piece of meat to throw on the grill for Carne Asada. Directions are on the bottle.

Recipe for Carne Asada on the Grill (Marinated Mexican Steak)

With all that said, I’m hoping you’re a purist and want a reliable and tasty recipe for Authentic Carne Asada.

More Grilled Flank Steak Recipes

And don’t forget to check out my Beef category. Lots of great ideas for any red-meat lover. Including the most popular flank steak recipe on my site for Flank Steak Fajitas.

A platter of carne asada with avocado, lime, tomatoes and a flour tortilla
Print Recipe
5 from 1 vote

Carne Asada On The Grill

A taqueria classic, Carne Asada cooked on the grill takes the humble flank steak to a whole new level of greatness. A bold marinade flavorized, moisturizes and tenderizes the meat for a recipe that will become one of your Summertime favorites.
Prep Time15 minutes
Cook Time12 minutes
Marinade Time1 day
Total Time1 day 27 minutes
Course: Main Course Beef
Cuisine: Mexican
Servings: 4
Calories: 472kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds flank or skirt steak
  • Olive oil
  • salt and fresh ground pepper
  • Marinade:
  • ⅓ cup olive oil
  • ¼ cup soy sauce
  • 2 limes juiced (about 2 Tbsp)
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons sugar or processed granulated sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder or 2 cloves garlic pressed through a garlic press, or fine minced
  • 1 teaspoon New Mexico Red Chile Powder or Ancho
  • 1 teaspoon Mexican Oregano
  • Serve With
  • avocado sliced or chopped
  • Lime wedges
  • Corn or flour tortillas
  • radishes thin sliced
  • Pico de gallo salsa

Instructions

  • Place the flank steak in a gallon sized sealable plastic bag. Add all of the marinade ingredients. Seal the bag, pressing out the air and then squish and turn the bag in all directions to mix the ingredients well. Place in the refrigerator over night and all day the next day. I repeat the squish and turn step every time I open the refrigerator door.
  • Preheat your gas grill by turning the heat up to 550. Turn heat down to 400.
  • Remove steak from marinade. Pour the marinade into a small bowl and use for basting. Turn the middle burner off and add the flank steak to the hotter part of the grill.
  • Use a grill pan to grill any vegetables you'd like to serve with the steak. Jalapeno peppers are a must, knob onions are also nice here.
  • Grill the steak for 6 minutes, basting with the sauce every 2 minutes. The steak should be well seared before turning.
  • Move steak to middle and continue basting and searing. Cook for only about 3 – 4 minutes more. Use a meat thermometer to check the internal temperature to read 120 – 125 degrees.
  • Remove the steak from the grill, place on a cutting board and tent with foil. Let rest for 10 minutes.
  • Slice the flank steak across the grain and slice it as thin as you can.
  • Serving suggestions: grilled jalapenos, warmed tortillas, avocados, pico de gallo, chopped cilantro, grilled onions, or wedges of lime.

Notes

If you don’t have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen!
If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.
Pro Tip: Always slice the grilled flank steak against the grain. Slicing the steak this way will cut through the tough fibers, shortening them, so you’ll have a tender bite sized piece of meat.

Nutrition

Calories: 472kcal | Carbohydrates: 12g | Protein: 39g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 933mg | Potassium: 580mg | Fiber: 2g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 10.2mg | Calcium: 39mg | Iron: 4.3mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Carne Asada On The Grill … It’s What’s For Dinner