Combine the ingredients for the carne asada marinade in a bowl or measuring cup (orange juice, lime juice, liquid aminos, vinegar, oil, cilantro, garlic, salt, and pepper) until well-combined.

Transfer the flank steak to a large (1-gallon) zip lock bag along with the marinade. Seal the bag tightly and gently move it around so that the full steak is exposed to the marinade.

Refrigerate for at least 1 hour, ideally 4 to 8 hours.

Once the meat has been thoroughly marinated and you’re ready to cook the carne asada, you can either grill it or cook it on the stove top in a skillet, grill pan, or on a griddle. If you're able to take the carne asada out of the refrigerator ahead of time to bring it to room temperature, this will help achieve an even cook for the best results.

Fire up your gas grill or charcoal grill until it reaches medium-high heat (400 to 500 degrees Fahrenheit). Pat both sides of the marinated steak with a paper towel, then place it on a hot side of the grill (direct heat). Sear both sides for 6 minutes for medium-rare steak, or until the carne asada reaches your desired level of doneness. 

See final cooking temperatures below.

Heat a large cast iron skillet (12 inches or larger) over medium-high heat and add enough high-temperature cooking oil (such as avocado oil or canola oil) to generously coat the surface, about 1 to 2 tablespoons.

Once the skillet is very hot, remove the meat from the marinade and allow any excess marinade to drip off. If you’d like, you can pat off the excess moisture with paper towels. Carefully place the marinated carne asada steak on the hot skillet and sear for 6 to 8 minutes per side, or until the asada reaches your desired level of done-ness. 

Use an instant-read thermometer to spot check for doneness after the meat has been cooking for 10 minutes total. 

After the meat has rested for 15 minutes, use a sharp knife to cut the meat against the grain into thin slices. Then, chop the sliced steak into smaller bite sized pieces. 

For crispy carne asada, you can take it one step further to crisp up the meat in a cast iron skillet. To do so, heat a cast iron skillet on the stove top over high heat and add the chopped carne asada meat in a single layer (try not to overcrowd the meat). Cook, stirring every 1 to 2 minutes, until the chunks of meat have a nice char on them.

Serve carne asada tacos with fresh cilantro and chopped white onion on heated corn tortillas. You can use a microwave to heat the tortillas, or heat them carefully over an open flame if you have a gas stove.

You can also get creative with your carne asada taco toppings by adding fresh pico de gallo, sour cream, green onion, red onion, guacamole, cotija cheese, healthy creamy coleslaw