Carne Asada Tacos with Ahí Picante
The steak and salsa in this recipe are so good that you really don't even need a taco shell at all. But if you do eat it in a taco, go with the crispy corn tortillas we use / make. You don't need anything else on it...not cheese or anything...just this steak and a little of the ahí picante (a Colombian salsa). Even Avery likes this recipe and she doesn't really like steak.
Note: This recipe requires the steak to marinate for 24 hours.
- 1-2 pound flank steak (depending on how many people are eating. I buy 2 pounds and that gives us leftovers)
- 1 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- 3 scallions roughly chopped
- 3/4 cup beer
- Corn tortillas (if making tacos)
Ahí Picante
- 2 tablespoons fresh lime juice
- 1/2 tablespoon white vinegar
- 1/4 cup thin sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped jalapeños
- 1 Roma tomato seeded & diced
- 1/4 teaspoon salt
Instructions:
- Place steak in a baking dish and using a sharp knife, score the meat on both sides in a crisscross pattern.
- Rub the steak with olive oil and garlic on both sides.
- Mix together the cumin, oregano, salt, and pepper and rub on both sides of steak.
- Place green onions on top and underneath the steak and pour in the beer.
- Flip the steak over a few times to coat in the beer.
- Cover with foil or clingwrap and marinate in fridge overnight.
- Mix together all of the salsa ingredients in a jar or bowl and refrigerate.
- Discard marinade and grill steak or cook in a large pan on high heat until medium rare. No more than 2-3 minutes per side depending on thickness. (Cast Iron pan works really well for this)
- Let the steak rest 10-15 minutes before slicing thinly.
- Top with a little of the salsa and serve with black beans or in a crispy corn tortilla.
