CARNE ASADA

By BobD

Ingredients

• 6-8 SERVINGS
• Arrachera (skirt steak) is one of the most popular grilled meats in the Yucatan.
• 8 poblano chiles
• 2 bunches green onions (about 12), dark green tops trimmed
• 2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
• 4 garlic cloves, minced
• Coarse kosher salt
• Corn or flour tortillas
• 2 avocados, peeled, pitted, sliced
• Lime wedges
• Salsa Mexicana

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Prepare barbecue (high heat).

Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles.

Transfer onions to plate; tent with foil.

Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.

Rub steak with garlic; sprinkle with coarse salt and pepper.

Grill until cooked to desired doneness, about 3 minutes per side for medium.

Transfer to work surface; cool 5 minutes.

Grill tortillas until warm and slightly charred, about 10 seconds per side.

Cut steak crosswise into strips; transfer to plate.

Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.