Step 1

In a small bowl combine, soy sauce, orange juice, brown sugar, olive oil, lime juice, and liquid smoke.

Step 2

If using a London Broil, cut meat horizontally in half. Use a meat mallet to pound beef nice and thin.

Step 3

Place prepared steak meat in a large ziplock bag.

Step 4

Add marinade to the bag and seal, pressing out excess air.

Step 5

Marinate in the fridge for 4 hours.

Step 6

Fill a large container with water and set temperature of the sous vide at 130°.

Step 7

Submerge ziplock bag in the heated water, and cook for 4-6 hours. Make sure bag is completely submerged in the water as it cooks.

Step 8

Using tongs, remove meat from baggie and pat dry with a paper towel.

Step 9

Rub meat with the spice rub to coat completely, pressing it into the surface with your fingers.

Step 10

Heat a cast iron skillet over medium high heat until nice and hot.

Step 11

Add a tablespoon of vegetable oil and sear meat for a couple of minutes on each side, just until it has a nice char.

Step 12

Remove meat from the pan and allow it to rest for 5-10 minutes before cutting.

Step 13

Cut meat against the grain into thin strips.

Step 14

Place a generous amount of diced carne asada in a warmed tortilla and top with Pico de Gallo, crumbled Queso Fresca, drizzle with Avocado Crema and a squeeze of fresh lime juice.

Step 15

NOM-NOM-NOM!!!