Ingredients
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2 lbs flank steaks or 2 lbs round steaks
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1/3 cup freshly squeezed lime juice
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2 teaspoons garlic powder
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2 tablespoons crushed red pepper flakes
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fresh ground black pepper, to taste
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2 tablespoons finely ground Mexican oregano
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4 plum tomatoes, chopped (Roma)
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1 jalapeno pepper, chopped fine
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1 clove garlic, minced
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2 green onions, white and green parts,chopped
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6 -8 sprigs cilantro, chopped
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2 tablespoons fresh lime juice
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salt
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1/3 cup fresh cilantro, chopped
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1 cup lettuce, shredded
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1 onion, sliced and grilled
Instructions
- Marinate meat, then prepare garnish ingredients and salsa before grilling meat.
- Plan to have tortillas warmed as you are ready to serve meat.
- For Carne asada: Marinate the thin steaks in lime juice in a shallow glass dish.
- Let set for 1 minutes, then add garlic, crushed red chile, black pepper, and Mexican oregano (if desired).
- Marinate in refrigerator for at least 20 minutes, but longer is better.
- When grill is red hot, grill steaks on each side for 1-2 minutes.
- Meat is thin and cooks quickly.
- Sprinkle meat with coarse salt as it cooks.
- Let meat cool a couple of minutes, then cut into thin strips against the grain.
- Serve immediately with warmed tortillas, salsa and garnishes.
- Salsa: combine all ingredients and season to taste.
- You should have about 1 1/4 cups.