Grilled Carne Asada Tacos with Boursin Cheese | Boursin Cheese
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Recipe

Grilled Carne Asada Tacos Recipe with Boursin Cheese

in partnership with PureWow
Delicious and juicy flank steak is marinated with a flavorful combination of apple cider vinegar, limes, garlic and cilantro. The slices are layered in a corn tortilla with Boursin® Garlic & Fine Herbs Cheese, red onion and fresh cilantro. Finish with a squeeze of fresh lime and enjoy at any backyard barbecue! 

  • Level easy

  • Prep time 4 HR 10 MIN

  • Cook time 20 MIN

  • Total time 4 HR 10 MIN

Directions

Your Turn To Create

Marinade
  • Place the steak in a large freezer bag and set aside.
  • In a blender, combine the olive oil, apple cider vinegar, lime juice, garlic, cilantro and salt and pepper, to taste, and blend until mostly smooth.
  • Reserve ¼ cup of the marinade and pour the remaining marinade into the bag with the steak. Refrigerate for 3 to 4 hours.
Steak
  • Heat an outdoor grill or indoor grill pan over medium-high heat.
  • Lightly grease the grill with vegetable oil, then place the steak on the grill and cook until medium-rare, about 6 minutes per side. (For ideal doneness, use a thermometer and cook to 130 to 140°F for medium.)
  • Remove from the heat, cover and rest for 10 minutes.
Tacos
  • While the steak is resting, wrap the tortillas in foil and heat on the grill until warmed through, 3 to 5 minutes. Remove from the heat and set aside.
  • Thinly slice steak against the grain.
  • To assemble the tacos, lay a couple of slices of steak onto a warm corn tortilla and drizzle with the reserved marinade. Top with the red onion, cilantro, a squeeze of lime and Boursin Cheese.

  • MEAT:

  • 1 1/2 pounds flank steak

  • MARINADE:

  • 1/2 cup extra-virgin olive oil

  • 2 tablespoons apple cider vinegar

  • Juice of 2 limes

  • 4 garlic cloves

  • 1/2 bunch cilantro

  • Kosher salt and freshly ground black pepper, to taste

  • ASSEMBLY

  • Vegetable oil, for grilling

  • 8 corn tortillas

  • Fresh chopped cilantro, as needed

  • 1 red onion, finely diced

  • 2 limes, quartered

  • 1 box Boursin Garlic & Fine Herbs , crumbled

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