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Carne Asada Grilled Soft Tacos

June 9, 2017

 

Grilling season has arrived, and between my husband and I, we like to grill all things.  Last year for our anniversary, we decided to invest in a Big Green Egg.  We had been researching smoking and smokers, and The Big Green Egg is kind of the best of both worlds, it has proven to be an awesome smoker, and an excellent grill.  We had a ton of fun through the winter months playing with smoked meats, and now that summer is in full swing, are are truly loving it as our grill.

Carne Asada is a thinly sliced, grilled beef which is often served  in tacos or burritos.  It can be served on it's own with rice and beans, on top of a salad with some cilantro dressing (yum), the meat is so good, and fairly versatile.  Although almost any cut of beef can be butterflied into thin slices for the carne asada, it is typically made with either flank steak or skirt steak.  I used a Delmonico cut from my local butcher, which cooks really well, and made a great asada. 

These steak tacos are... mouth watering.  The flavor is rich and authentic, and they can be altered to your particular taste as you please with various toppings, sauces, etc.  I kept it fairly sweet & simple this evening with the Carne Asada (super rich in flavor as is), grilled corn, guacamole, and (Tofutti) sour cream.  It was an awesome blend of flavors, but not overpowering.  The grilled taste from the meat, the corn, and the tortillas was screaming summer... finally!

 

CARNE ASADA

 

Serves: 4

 

Ingredients

 

2 lbs Delmonico steak

 

Marinade 

 

1 Tbsp fresh lime juice

1/4 C olive oil (I of course used my garlic infused.. as always)

1/4 tsp sugar 

4 cloves garlic, minced

1/4 C fresh cilantro, chopped

1/2 jalapeno pepper, seeded and chopped

1/2 tsp salt

 

Toppings

 

2 ears corn on the cobb (rubbed in olive oil)

1/2 C Tofutti sour cream

Guacamole (see my recipe below!)

Fresh lime wedges

Grilled flour tortillas (about 20 seconds per side) 

 

Directions

 

Mix all marinade ingredients together, and marinate steak for 2 hours, or more flipping periodically

Preheat grill 

Remove steaks from the fridge about 30 minutes before cooking

Rub corn in olive oil, and wrap in foil.  Begin cooking on the grill in foil, and after about 12 minutes, remove the foil and place the corn directly on the grill to get the fire roasted flavor.

Sear steaks for 4 minutes per side (for medium rare)

Allow steaks to rest off of the grill for 5-7 minutes before slicing thinly

 

BEST EVER GUACAMOLE (But for real).

 

Ingredients

 

3 ripe avocados

1/2 C finely diced tomatoes

1/2 Tbsp fresh lime juice

1/8 red onion finely minced

1 tsp salt 

 

Directions

 

Finely dice tomatoes (reserve all juices and pieces and place into bowl)

Finely mince red onion, add to bowl

Scoop avocados into the bowl (leave them chunky, do not over mash!)

Add lime juice, salt, and fresh cilantro (optional)

 

Assemble a large platter with all of your steak, tortillas and fixin's and enjoy!!

 

 

 

 

 

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