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Want to make amazing steak tacos at home? Of course you do. And with the aid of this foolproof recipe, you are about to do it. If you know your way around Mexican cuisine, you probably see “carne asada” and think “grilled-steak tacos”—and not much else. It’s a simple dish that, prepared correctly, is a winning formula for a kickass patio gathering: make the meat, assemble the toppings, heat the tortillas, crack open the Coronas, and proceed to party.Asada experts rightly tout the importance of allowing steak to sit for hours in an acidic marinade to amp up flavor and tenderize the beef. This recipe is different because we slow cook the meat sous vide before finishing it on the grill, resulting in crazy-tender, flavorful, juicy steak. Because the meat comes out tender on its own, the chile-forward, worcestershire-laced marinade has just one job: to lend our beefy hero deep, tongue-searing, wake-you-up flavor. Once you drop the meat and marinade into the sous vide water, you have time to kill—to sweep that dusty deck, go on a beer run, pluck your eyebrows, call your mom, teach somebody’s puppy to play dead, or spend some time on YouTube mastering basic ukulele fingering. Then it’s all about gathering the fixings and—just as your guests start to arrive—finishing that flank quickly on a very hot grill to develop a charred crust and some smoke. Slice it up and declare the taco bar open for business: your epic fiesta is about to begin.