Carne Asada Tacos

Carne Asada is all about the marinade. You take a nice piece of steak, marinate it with some delicious flavors, and then head out to the grill!!

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CHARLOTTE – As spring has sprung, it’s the time to grill more nights of the week than not!  Carne Asada can be used for many different dishes; fajitas, burritos, nachos on top of fries and for this recipe- TACOS!    This recipe also marries well with Spanish rice and spicy pinto beans!  Your first action is to choose a good cut of meat- try skirt steak, it has a certain bite and goes well with tacos.  This thin, quick-cooking cut is loaded with meat flavor and stays tender and juicy after briefly searing on a hot grill. Give yourself a bit of time, a few Dos Equis, put on some Latin Salsa Music, and make some memories! Enjoy~

Carne Asada Tacos



Prep Time: 35 Minutes | On the Table: 2-3 hours

2# Fatty Flank Steak or Skirt Steak  |  2 Limes, juiced

6 Cloves Garlic  |  1 Orange, juiced  |  1 cup Cilantro, fresh chopped

½ teaspoon Sea Salt  |  1 teaspoon Black Pepper, milled

¼ cup Olive Oil  | 1 Jalapeno minced  |  2 tablespoons White Vinegar

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6” Flour or Corn Tortillas  |  ¼ ,cup Red Onions, minced  |  4 tablespoon Cilantro Leaves

Valentino Hot Sauce |  2 Scallions, thinly sliced  |  1 cup Cotija Cheese

Fresh Guacamole  |  Cast Iron skillet for the tortillas

Method:

Start by inspecting the meat and removing any sinew or tendons that may make the meat tough.  In a high-speed mixer, combine the lime juice, garlic gloves, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar.

Mix on high until liquefied and completely blended.  Put the entire flank steak or skirt steak into a gallon size resealable bag. Seal it tight, ensuring that you remove as much air out of the bag as possible.  Refrigerate for at least 2 hours, or overnight.

Heat an outdoor grill to high heat.  Remove the steak from the marinade and discard excess marinade. Cook on the grill for 7 to 10 minutes per side for flank steak and 3-5 minutes for skirt steak on each side.  Remove from the grill and let rest for 15 minutes.

After the steak has rested, slice in thin strips or cut into ¼” dice for tacos.

For the Tacos- heat the cast iron skillet and toast your tortilla- 30 seconds on each side then place in taco holders.  Add in ¼ cup of the steak, add hot sauce, top with the diced onions, scallions, cilantro and cheese.  Last, place a small amount of guacamole on top! Serve any way you wish- but I suggest Latin rice and beans!

Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!