This recipe breaks down the classic carne asada taco into simple steps that any home cook can master. The key to authentic flavor is in the marinade and proper grilling technique. Don't rush the marinating time, and be sure to slice against the grain for the most tender meat. These tacos are best enjoyed immediately after assembly while everything is fresh and warm.

1. Step 1

   In a large bowl or zip-top bag, combine orange juice, juice of 1 lime, minced garlic, jalapeño, cilantro, soy sauce, olive oil, cumin, oregano, salt, and pepper. Mix well to create the marinade.

2. Step 2

   Place the flank steak in the marinade, making sure it's completely coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for more flavor. Don't marinate longer than 8 hours as the citrus can start to break down the meat too much.

3. Step 3

   Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This helps the meat cook more evenly.

4. Step 4

   Preheat your grill to high heat (450-500°F). If using a grill pan, heat it over high heat until very hot. Remove the steak from the marinade and pat dry with paper towels to promote better searing.

5. Step 5

   Grill the steak for 4-5 minutes on each side for medium-rare (135°F internal temperature) or 5-6 minutes for medium (145°F). The exact time will depend on the thickness of your steak.

6. Step 6

   Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

7. Step 7

   While the meat is resting, warm your corn tortillas. Place them directly on the grill for about 30 seconds per side, or wrap a stack in foil and heat in a 350°F oven for 5 minutes. You can also warm them in a dry skillet over medium heat for about 30 seconds per side.

8. Step 8

   Slice the steak against the grain into thin strips (about 1/4 inch thick), then chop into smaller bite-sized pieces. Cutting against the grain is crucial for tender meat - look for the lines of muscle fiber and cut perpendicular to them.

9. Step 9

   Assemble your tacos: place a small amount of chopped carne asada on each warmed tortilla. Top with diced onion, sliced radishes, avocado slices, additional chopped cilantro, and a drizzle of salsa verde.

10. Step 10

    Serve immediately with lime wedges on the side for squeezing over the tacos just before eating. For an authentic street taco experience, use two tortillas per taco for extra stability.

For a complete Mexican street food experience, serve these tacos with Mexican rice, refried beans, and horchata or Mexican beer. If you prefer less heat, reduce or omit the jalapeño in the marinade. For a time-saving option, marinate the meat the night before you plan to cook.