Carne Asada

By gnikylime

Ingredients

• Taco Filling:
• 2-1/2 lb. sirloin steak, chuck steak, or beef tenderloin
• Juice of 3 limes
• 3 T. olive or vegetable oil
• 1 T. chipotle chile powder
• 1 to 2 fresh jalapeno or serrano chiles, thinly sliced
• 3 cloves garlic, minced
• 1 scallion, chopped
• Freshly ground black pepper
• 2 t. salt
• 8 fresh green onions, washed, trimmed, and coated with a small amount of vegetable oil
• Tacos:
• Flour or corn tortillas

Details

Servings 6

Preparation

Step 1

1. Trim meat of excess fat and slice or "butterfly" the meat into a sheet about 3/8-in. thick (your butcher can do this for you).
2. Place the meat between 2 sheets of plastic wrap and carefully pound it with a meat-tenderizer mallet or rolling pin to a quarter-inch thickness.
3. Coat with lime juice and brush lightly with oil. Sprinkle chile powder, jalapeno chiles, garlic, scallions, and black pepper evenly on both sides of the meat.
4. Allow to marinate for 20 to 30 minutes.
5. Salt and cook on chargrill or griddle alongside the whole green onions until beef is just cooked through onions are beginning to brown.
6. Allow meat to rest for 5 min.
7. Slice the beef in long thin slices approximately a quarter-inch thick.
8. Arrange on plate, top with grilled green onions, and garnish with lime wedges.
9. Serve with warm tortillas, black beans, and/or calabacitas.