Carne Asada Tacos

By Valarie

Ingredients

• 1/2 cup white vinegar
• 2 tablespoons chili powder
• 2 tablespoons extra-virgin olive oil
• 2 3/4 teaspoons salt, divided
• 1 teaspoon garlic powder
• 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
• 1 pound tomatoes, chopped
• 2-4 fresh jalapeño peppers or serrano chiles, seeded and finely diced
• 1/2 cup chopped onion
• 1/2 cup chopped fresh cilantro
• 1 ripe but slightly firm avocado, diced
• Juice of 1 lime
• 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
• 1/3 cup crumbled Cotija cheese (see Tip) or other shredded cheese

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.

Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.

Position rack in upper third of oven; preheat broiler.

Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.

Tips & Notes

Make Ahead Tip: Marinate the steak (Step 1) for up to 1 day. Prepare the salsa (Step 2) up to 2 hours ahead.

Tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores