Introduction

Fire up your Arteflame grill and get ready for an explosion of Tex-Mex flavors with this Illinois-inspired Carne Asada. Perfectly marinated steak is seared to perfection on the 1,000F center grill grate to lock in juices, then brought to optimal doneness on the flat cooktop. Served in warm tortillas with fresh toppings, this is a dish that's grilled to ultimate flavor perfection. You'll love the easy grilling process and the mouthwatering results!

Ingredients

• 2 lbs flank steak
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• Flour or corn tortillas
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced white onion
• 1/2 cup crumbled cotija cheese
• 1/2 cup fresh pico de gallo
• 1 lime, sliced for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill and stack firewood on top.
3. Light the napkins and allow the fire to burn until the grill is ready—about 20 minutes.

Step 2: Marinate the Steak

1. In a bowl, combine lime juice, orange juice, soy sauce, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
2. Place the flank steak in a large resealable bag and pour the marinade over it.
3. Seal the bag and let the steak marinate in the refrigerator for at least 2 hours (or overnight for best results).

Step 3: Grill the Steak

1. Remove the steak from the marinade and pat it dry with paper towels.
2. Place the steak on the center grill grate of the Arteflame grill and sear it for about 1-2 minutes per side, locking in the juices.
3. Move the steak to the flat cooktop and continue grilling until it reaches 15F below your desired doneness.
4. Remove the steak from the grill and let it rest for 5 minutes to allow carryover cooking to bring it to the perfect temperature.

Step 4: Grill the Tortillas

1. Place the tortillas on the flat griddle cooktop and warm them for about 30 seconds on each side.

Step 5: Assemble the Tacos

1. Thinly slice the rested steak against the grain.
2. Fill warm tortillas with sliced Carne Asada.
3. Top with chopped cilantro, diced white onion, cotija cheese, and fresh pico de gallo.
4. Serve with lime wedges for an extra burst of citrus flavor.

Tips

• Always let the steak rest before slicing to retain juices.
• Use butter instead of olive oil for extra richness.
• Test doneness with a meat thermometer—125F for rare, 135F for medium-rare, 145F for medium.
• Move food around the flat top griddle to use different heat zones for even cooking.

Variations

• Spicy Chipotle Carne Asada: Add crushed chipotle peppers to the marinade for extra smoky heat.
• Citrus Garlic Carne Asada: Increase lime juice and add minced garlic for more tang.
• Honey Glazed Carne Asada: Mix 1 tbsp honey into the marinade for a hint of sweetness.
• Korean BBQ Carne Asada: Substitute soy sauce with gochujang and sesame oil for an Asian twist.
• Smoky Bourbon Carne Asada: Add a splash of bourbon and brown sugar to deepen the flavors.

Conclusion

This Tex-Mex Illinois Carne Asada is the perfect dish to show off the power of the Arteflame grill. Searing the meat at 1,000F locks in juices, while the flat cooktop brings it to ideal doneness. No need for an oven or pans—everything is grilled to perfection on the Arteflame. Serve up these bold, juicy tacos and enjoy an unforgettable grilling experience!

Best Pairings

• A side of grilled corn with butter and cotija cheese.
• Sweet and smoky grilled bell peppers and onions.
• A refreshing homemade margarita or cold Mexican beer.
• Charred avocado slices for a creamy complement.