Call me uneducated, but for some reason I thought carne asada was a specific type of seasoning or flavoring for meat. I have lived in a region of the US where Hispanic foods are common my entire life and I never thought to look this up. Turns out, carne asada just means "grilled meat," usually marinated with lime juice and seasonings. But there's no specific seasonings. *shrug* Who knew?
- 2 lb beef flank or skirt steak
- 1 cup soy sauce
- 1 medium orange, sliced
- 4 small limes
- 4 green onions
- 1 1/2 cup cilantro, chopped
- 2 avocados, mashed
- 1/2 cup cotija cheese
- 1 large onion, finely diced
- 8 corn tortillas
Place the flank steak in a large plastic storage bag. Add soy sauce, orange slices, and lime juice. Chop green onions; add these and 1 cup cilantro to the bag. Rub the seasoning all over the beef. Seal the bag and let marinate for at least 6 hours.
Remove the meat from the marinade. Pat dry with a paper towel and remove all excess herbs. Grill meat until the internal temperature reaches medium-rare at 145 degrees. Remove meat from the grill and let rest for 10 minutes. Slice against the grain and cut into bite-sized strips.
Spoon mashed avocado onto a tortilla. Top it with a few strips of carne asada. Sprinkle with cilantro, onion, and cotija cheese. Immediately before serving, squeeze lime juice over the top. Serve with your favorite salsa.
Serves 8
Prep Time: 10 minutes, plus marinating
Total Time: 30 minutes, plus marinating
Recipe from MomsDish.com
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