My recipe box will always have room for food that feels thoughtful and inviting, and Ranchera Tacos (Carne Asada) earns its place. I like to let a main dish take center stage and keep everything around it relaxed. The grill brings its own kind of warmth and character, especially when the weather invites us outside.
Ingredients
- 2 lb. Skirt steak or flank steak
Marinade
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tbs. Apple cider vinegar
- 1 jalapeño (diced)
- 1/2 onion diced
- 1 tbs. garlic (minced)
- 1 tsp. Fresh rosemary (minced)
- 1 tsp. Fresh thyme
- Juice of 1 lime
- Juice of 1 orange
- 1 tsp. Ground cumin
- 1 tsp. Onion powder
- 1 tsp. Salt
- Avocado oil spray
Salsa verde
- 5 tomatillos (husked and washed)
- 1 jalapeño
- 2 cloves garlic
- 1 bunch cilantro
Instructions
- Clean the skirt steak from any silver skin and fat, if it comes in long strips I like to cut in half easier to grill.
- In a heavy ziplock bag place all the marinade ingredients, give them a good shake to mix. Marinate in the fridge for at least 2 hours you can also leave the steak overnight.
- Remove the steak from the marinade and pat dry. Save the marinade you will use it later.
- Spray a cast iron skillet with avocado oil, heat until very hot and Smokey. Grill the steak on each side for 2 minutes for medium rare while pressing down with a meat press. Let stand on the side loosely covered before slicing.
- If like your meat more cooked after slicing heat the skillet and quickly cook to your desired liking.
- Add the marinade to the heat skillet and cook down very quickly. This will be a great topping.
- Make the salsa verde: place the tomatillo, jalapeño and garlic in a pot cover with water and cook until 5 tomatillos turn pale green about 8-10 minutes. Strain in a food processor process everything adding salt and 1 bunch of cilantro.
- Enjoy the carne asada with warm corn tortillas, salsa verde and fresh tomato salsa.