“Words & Actions Speak The Truth” Mexican Flank Steak Tacos (Taqueria Style Carne Asada)
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Love For SaleKitchen Confidence Rating Scale:
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In a medium bowl, whisk together the vinegar, soy sauce, clove of garlic, lime juice and olive oil. Season with pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended and pour over the steak, turning over once to coat both sides. Marinate for approximately 1 hour 60 Minutes at room temperature to overnight refrigerated.
Prepare toppings: salsa, guacamole (avocado mixed with salsa), grilled spring onions and sliced limes.
Heat up your barbecue grill to medium high and spray or brush with oil and place the steak on the grill. When the juices start to rise on the surface, sprinkle with kosher salt. When the salt liquefies on the surface, turn the meat over and repeat with the salt. Carne Asada is supposed to be on the salty side but don't 'drown' the meat in salt. Traditionally Carne Asada is grilled to well done, however, many prefer medium (with a pink centre with the final internal temperature reading of 135°F).
Once you have the meat grilled to perfection, take it straight to a carving board. Cut the meat across the grain with a good sharp knife, the pieces should be thin strips. Wrap the meat in tin foil to keep warm.
Brush spring onions with melted butter and grill, turning frequently (it doesn’t take long until they begin to caramelize and soften).
Warm the tortillas slightly on the barbecue, in a skillet or heat in a microwave oven. Arrange tortillas on plates, lay a generous amount of beef over each of them (horizontally, leaving about one inch either side). Top with a large spoonful of the salsa, guacamole, spring onions and a sprinkle of cheese.
Fold 'in' both edges (about 1 inch either side), fold up the bottom of the tortilla about 2/3’s up, tuck in tight and roll up. Slice in half if you like, garnish with lime wedges, and serve. Done and ready to enjoy with your man, que bueno!
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Ingredients
Directions
In a medium bowl, whisk together the vinegar, soy sauce, clove of garlic, lime juice and olive oil. Season with pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended and pour over the steak, turning over once to coat both sides. Marinate for approximately 1 hour 60 Minutes at room temperature to overnight refrigerated.
Prepare toppings: salsa, guacamole (avocado mixed with salsa), grilled spring onions and sliced limes.
Heat up your barbecue grill to medium high and spray or brush with oil and place the steak on the grill. When the juices start to rise on the surface, sprinkle with kosher salt. When the salt liquefies on the surface, turn the meat over and repeat with the salt. Carne Asada is supposed to be on the salty side but don't 'drown' the meat in salt. Traditionally Carne Asada is grilled to well done, however, many prefer medium (with a pink centre with the final internal temperature reading of 135°F).
Once you have the meat grilled to perfection, take it straight to a carving board. Cut the meat across the grain with a good sharp knife, the pieces should be thin strips. Wrap the meat in tin foil to keep warm.
Brush spring onions with melted butter and grill, turning frequently (it doesn’t take long until they begin to caramelize and soften).
Warm the tortillas slightly on the barbecue, in a skillet or heat in a microwave oven. Arrange tortillas on plates, lay a generous amount of beef over each of them (horizontally, leaving about one inch either side). Top with a large spoonful of the salsa, guacamole, spring onions and a sprinkle of cheese.
Fold 'in' both edges (about 1 inch either side), fold up the bottom of the tortilla about 2/3’s up, tuck in tight and roll up. Slice in half if you like, garnish with lime wedges, and serve. Done and ready to enjoy with your man, que bueno!
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