| Level: | Easy |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
Ingredients
- 1 1/2 pounds skirt, flank or tri-tip steak
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground pepper
- Pureed Tomato Salsa Cruda, recipe follows
- Shredded white cabbage, for garnish
- Scallions, for garnish
- Thinly sliced radishes, for garnish
- Avocado slices, for garnish
- 4 Italian Roma tomatoes, cored and cut into quarters
- 1 to 2 Serrano chiles, stemmed, seeded if desired and sliced
- Juice of 1 lime
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Slice the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices.
- Combine all of the ingredients in a blender and puree until smooth.
Reviews
Super simple. It’s about the technique. Use a flavorful value cut like skirt, flank, or flat iron. This last one is the best. Easy to cook in a flash with limited ingredients. Like on vacation. Big flavor, inexpensive, and fast!
This Marinade is awesome. I didn’t have the morter thing to grind it so I just put it all in the food processor and it turned out awesome.
Sounds pretty simple to make. Let’s do it!!
Sort of OK
ok