# 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 olive oil
05 - 1/4 cup chopped fresh cilantro
06 - 4 cloves garlic, minced
07 - 2 tablespoons soy sauce (use tamari for gluten-free)
08 - 2 teaspoons ground cumin
09 - 1 teaspoon chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - 1/2 teaspoon 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, sliced (optional)
24 - Hot sauce, to taste
# How to make it:
01 - In a bowl whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce, ground cumin, chili powder, smoked paprika, salt and black pepper until homogenous.
02 - Place the steak into a large resealable bag or shallow dish, pour in the marinade ensuring the meat is coated, seal 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 grates are hot and the meat will sear on contact.
04 - Remove the steak from the marinade and pat dry with paper towels to promote a good sear; grill 4 to 6 minutes per side until well charred and the internal temperature reaches your preferred doneness.
05 - Transfer the cooked steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain and chop into bite-size pieces.
06 - Warm corn tortillas on the hot grill or in a skillet about 30 seconds per side until soft with slight charring, keeping them covered or wrapped in a towel to retain heat.
07 - Arrange the sliced carne asada, warmed tortillas and all toppings in bowls and platters so diners can assemble their own creations.
