Carne Asada Tacos

Cooking with friends easily tops my list of favorite activities.  Everyone contributes, sips wine and enjoys the fruits of our hard labor.  Taco night topped the list of things to make after a beautiful fall day of hiking.  I opted to modify a Tyler Florence’s Carne Asada recipe, since you usually can’t go wrong with his ‘ultimate’ dishes.

First step involved marinating and prepping the steak.  We decided to use skirt steak, since it’s lean and easy to slice for the tacos.  The simple and slightly spicy marinade combines diced garlic, jalapeno, cilantro, fresh lime and orange juice, olive oil and salt/pepper.  Allow for the steak to seep in a Ziploc bag for at least one hour.

Steak Marinade -- Garlic, Jalapeno, Cilantro, Fresh LIme & Orange Juice, Olive Oil, White Wine Vinegar

Steak Marinade — Garlic, Jalapeno, Cilantro, Fresh Lime & Orange Juice, Olive Oil, White Wine Vinegar

While the steak marinades in the fridge, it’s time to create the all of the side components.  The most fun part about taco night is allowing for everyone to customize their own tortilla to your liking.  I caramelized white onions, by slow cooking them in olive oil until they turn soft and a light brown color. Instead of buying premade sides, homemade Pico de Gallo and Guacamole were deemed totally necessary.  I decided to make a mild pico, since the steak would have a nice kick of spice from the jalapeno.  We sliced pieces of Monterrey Jack cheese to mimic the pre-packaged shredded version. A small container of sour cream and you’re good to go!

20131111-153113.jpgNow back to the steak.  Grill the steak for about 7 minutes on each side, until medium rare (or your desired wellness).  Allow for the meat to rest before slicing thin.  While the steak rests, toast the soft tortillas in a dry plan, until golden brown.  And dinner is served!!

Homemade Guac, Pico de Gallo, Skirt Steak, Caramelized Onions, Toasted Tortilla

Homemade Guac, Pico de Gallo, Skirt Steak, Caramelized Onions, Toasted Tortilla

Bon Appetite!

My Taco - sour cream, pico, guac, steak and Monterrey Jack cheese

My Taco – sour cream, pico, guac, steak and Monterrey Jack cheese

Carne Asada Taco

Adapted from Tyler Florence

Taco Ingredients:
2 pounds flank or skirt steak, trimmed of excess fat
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Caramelized white onion, for serving
Monterrey Jack cheese, for serving
2 limes, cut in wedges for serving
Mojo Marinade:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
Pico De Gallo
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Directions:
  1. Lay the flank steak in a large baking dish and pour the mojo over it.
  2. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat.
  3. Combine all ingredients to create the Pico de Gallo, allowing to sit for 15 minutes to marry all the flavors
  4. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler).
  5. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper.
  6. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.
  7. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. T
  8. hinly slice the steak across the grain on a diagonal.
  9. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable
  10. Serve each component in its own bowl, and allow for everyone to make their own!
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