Heat things up and bring authentic street taco flavor to your backyard with these flame-grilled Carne Asada Tacos. Marinated to perfection and griddled on the Wildfire Ranch Pro Griddle, this recipe focuses on bold, crave-worthy taste. The flank steak achieves a beautifully caramelized crust, while the smoky, charred onion salsa adds a deep richness that enhances every bite. Wrapped in warm corn tortillas and topped with your favorite fresh ingredients, these tacos offer the perfect blend of juicy, savory, and bright.
Whether you’re planning a backyard party or want to bring excitement to your weeknight dinner, this recipe is as versatile as it is delicious. The Wildfire Ranch Pro Griddle’s high-heat searing brings out the full potential of each ingredient, delivering restaurant-quality results in your outdoor kitchen. Get ready to impress your guests and tastebuds with tacos that make a serious statement.
Prep Time: 15 minutes (plus overnight marinade)
Cook Time: 15 minutes
Servings: 4
Ingredients
- 1 flank steak (2–3 pound)
- Juice of 1 orange
- 1 guajillo pepper, deseeded
- ½ cup avocado oil
- ½ onion, roughly chopped
- 2 teaspoons chipotle puree (from chipotles in adobo)
- 3 garlic cloves
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- Salt, to taste (about 1 teaspoon per pound of beef is recommended)
- Corn Tortillas
- Charred Onion Salsa (see recipe below)
Instructions
Blend all the ingredients for the marinade
- In a blender, add guajillo pepper, chipotle puree, avocado oil, garlic, cumin, coriander, salt, orange juice, and chopped onion.
- Blend until smooth
Marinate the Beef
- Place your flank steak in a shallow dish or zip-top bag.
- Pour the marinade over it, ensuring every part of the steak is well-coated.
- Refrigerate overnight (or a minimum of 4 hours) for maximum flavor.
Preheat Your Wildfire Griddle
- Set the griddle to medium heat and let it preheat for 30 minutes.
Cook the Steak
- Drizzle avocado oil on the hot surface.
- Carefully lay the flank steak on the griddle.
- Cook for about 8 minutes per side for medium-rare to medium doneness (adjust time to taste).
Rest the Meat
- Remove the steak from the griddle.
- Let it rest for 5 minutes to retain its juices before slicing.
Warm the Tortillas
- While the steak rests, place corn tortillas on the griddle for 30–60 seconds per side, or until warm and pliable.
Slice & Serve
- Slice the rested flank steak against the grain.
- Spread some salsa on a tortilla, add a few slices of steak, and top with cilantro, avocado, or your favorite garnishes.
Charred Onion Salsa
Ingredients
- 3 Vidalia onions, halved lengthwise
- 1 jalapeño, halved lengthwise, deseeded
- 1–2 tablespoons of avocado oil (for the griddle)
- 2 tomatoes, diced
- Salt, to taste
- Juice of 1 lemon
Instructions
Char the Onions & Jalapeños
- On the preheated Wildfire Griddle (on high), drizzle a small amount of oil.
- Place the onion and jalapeño halves, cut-side down.
- Cook until they develop a nice char, then flip and char the other side.
Dice and add remaining ingredients
- Dice the charred onions and jalapeños.
- In a bowl, combine with the diced tomatoes.
- Season with salt and lemon juice.
Rest the salsa
- Let the salsa rest for 30 minutes to develop the flavors fully.
