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Carne Asada Tacos (6/3/2011)

Carne Asada Tacos

1 orange, juiced
2 limes, juiced
½ cup vegetable or olive oil
1 jalapeno, seeded and minced
1 large handful cilantro, finely chopped
1/3 cup white vinegar
1 tsp. salt
1 tsp. pepper
½ tsp. cumin
½ cup soy sauce

3-4 lbs. Flank steak
12 soft shell tortillas (warmed)
2 cups Monterey Jack cheese (for serving)
Shredded Lettuce (for serving)
Diced tomatoes (for serving)
Salsa (for serving)

Mix all ingredients (from orange down to soy sauce) together in a bowl. In a glass baking dish, or a large resealable bag, add meat, then pour marinade over all, cover baking dish with plastic wrap or seal bag and refrigerate at least 8 hours, or overnight.

When ready to grill, heat grill to medium-high heat. Brush grates with oil to prevent meat from sticking. Pull steak out of marinade and season both sides with salt and pepper. Grill steak 7-10 minutes per side, until medium-rare. Remove steak to a cutting board and let rest 5 minutes. Thinly slice the steak across the grain on a diagonal.

Add some of the meat slices to each tortilla and top with cheese, lettuce, tomatoes, and salsa. Serve and enjoy.

USDA Flank Steak is on sale at Cremer's on Rhomberg Avenue for $6.99lb.

This week's recommended wine from Van's Liquor Store in East Dubuque-Chateau St. Michelle Riesling or Harvest Select Riesling, 750ml bottle, $5.99


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