Sizzling Carne Asada Beef Chuck Tacos

1. Make the marinade: In a bowl, whisk together the vegetable oil, minced garlic, cumin, smoked paprika, salt, black pepper, red wine vinegar, sugar, and lemon juice.

2. Pat the beef chuck steaks dry with kitchen paper. Add them to the marinade and turn to coat well. Leave to marinate for at least 15 minutes at room temperature, or up to 30 minutes if time allows.

3. Heat a large cast-iron pan or heavy frying pan over high heat until smoking hot. You want serious heat here — this is what gives carne asada its char.

4. Shake off any excess marinade from the steaks and add them to the dry pan. Sear for 3–4 minutes per side without moving them, until deeply browned and slightly charred at the edges. Depending on the thickness of your chuck, this should give you a medium-rare to medium result.

5. Transfer the steaks to a board and rest for 5 minutes. This is essential — do not skip it.

6. While the beef rests, warm your tortillas in a dry pan for 30 seconds each side, or directly over a gas flame for a light char.

7. Slice the rested beef thinly against the grain. Pile generously into the warm tortillas, hit with a squeeze of lemon juice, and serve with hot sauce on the side.