Ingredients
Equipment
Prep Time: 15 minutes (plus 30 minutes to 3 hours to marinate) Cook Time: about 10 minutes Serves: 4
Carne asada doesn’t need to be complicated. Dan puts flank steak, pineapple juice, fresh lime, SuckleBusters SPG, cilantro and jalapeños in one bag, lets it marinate, sears it on the Blackstone and piles it on corn tortillas with chipotle lime pico. Quick cook, easy assembly, fantastic tacos.
The Insider Secret: Pineapple Juice and Lime
The whole marinade is a cup of pineapple juice and the juice of two limes, plus SPG, cilantro and jalapeño. The pineapple brings a little sweetness, the lime brings the tang, and Dan counts on the fruit juice to help tenderize the beef. By the time it hits the tortilla, the beef has that lime flavor all the way through and doesn’t need much else.
Ingredients
The Carne Asada
- About 2 lb flank steak (Dan uses tenderized flank)
- 1 cup pineapple juice
- Juice of 2 limes
- 1 to 2 tablespoons SuckleBusters SPG
- 1 bunch fresh cilantro
- Chopped jalapeños, to taste
The Tacos
- Corn tortillas
- Chipotle lime pico, or your favorite pico de gallo
- Avocado (optional)
Equipment
- Blackstone griddle or other flat-top
- Gallon zip-top bag
- Measuring cup
- Citrus squeezer
- Instant-read thermometer
- Tongs
- Cutting board and sharp knife
Instructions
1. Bag the Steak Slide the flank steak into a gallon zip-top bag. Dan uses about 2 pounds of tenderized flank, which he says is a little easier to deal with once it’s cooked.
2. Add the Juices Pour in 1 cup of pineapple juice, then squeeze the juice of 2 limes right into the bag.
3. Season It Add 1 to 2 tablespoons of SPG, about a bunch of cilantro and some chopped jalapeños.
4. Mix and Marinate Seal the bag and mix it all up until the meat is evenly coated with the seasoning, juices, cilantro and jalapeño. Press out the air if you like and refrigerate for at least 30 minutes, up to 3 hours. Dan’s sat for about 45 minutes, which is plenty.
5. Sear It on the Blackstone Take the steak straight from the fridge to a hot griddle over medium-high heat. Cook it to about 130°F inside for medium-rare, turning once. Thin flank usually takes just a few minutes a side, so go by the thermometer, not the clock.
6. Rest and Slice Let it rest for a minute or two, then slice it thin across the grain.
7. Build the Tacos Lay a couple of pieces of beef on a warm corn tortilla and top it with chipotle lime pico. Add a little avocado if you want something creamy. Dan’s take: this beef doesn’t need a lot, so keep it simple.
Dan's Tip: Look for the little bags of limes marked seedless. No seeds to fish out of the marinade, and you get a lot more juice out of them.
A Note on Doneness: Dan pulls his carne asada just under 130°F for medium-rare. USDA recommends 145°F with a 3-minute rest for mechanically tenderized beef, so cook it a little longer if you want to play it safe.
Round It Out: SPG is the only SuckleBusters seasoning in this cook. Like more heat? Try SPG Hot in the marinade, or a few dashes of Chipotle Pepper Sauce on the finished tacos. Restocking? Build your own bundle and save. For more tacos, try Smoked Al Pastor Tacos, Beef Birria Tacos or Homemade Beef and Chicken Fajitas.
The Verdict: Juicy, tender beef with the lime coming through clearly and a nice chipotle burn from the pico. In Dan’s words: “This is just a fantastic taco.”
Watch the video
Watch Dan cook it start to finish: