My hubby has a new hobby. Well, okay, it’s not that new. I’ll give you the scenario. He tries something at at restaurant (or in this case, at the taco truck) that he likes, then asks me if I could make that. Lucky for him, I like a challenge.
Especially if it’s something I like too. : )
I have to say, I think these turned out even better than the taco trucks. I’ve seen lots of recipes for carna asada tacos, but usually they have a lengthy marinate recipe that includes things like soy sauce. I knew the tacos we’ve had and loved were dressed much more simply than that, but a marinade was still a good idea, but needed to be a simple one. Here’s the best tips I came up:
1. Use “skirt steak” not “carna asada meat”. Carna asada meat is usually the end cuts off a few cuts of meat, and while it is cheaper, you won’t be able to trim it properly and will probably have more gristle and such.
2. Cut steak into a couple pieces so it will fit better in pan you have chosen to cook in. Crowding the pan causes the temperature to drop and your steak will steam instead of sear.
3. Use a large griddle or heavy cast iron pan to cook steak. While grills are great, for this you really want a good sear on the whole surface of the steak.
4. If your steak isn’t searing as good, try a little trick: sprinkle just a little bit of sugar on the surface of the steak, this will caramelize and help sear.
CARNA ASADA TACOS
For Steak:
1 1/2 to 2 lbs skirt steak
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh lime juice
1/4 cup olive oil
To Serve:
Small corn tortillas, warmed on a dry skillet
white onion, diced
Cilantro
Radishes, sliced thinly
Lime wedges
Roasted Salsa Verde
Skirt steak usually comes in long strips. Cut into a couple pieces and trim any excess fat off. Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
Refrigerate for at least 2 hours, or ideally 6 to 8 hours.
Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
(Cook in batches if needed, don’t crowd the pan).
Let rest for a few minutes on a board, then chop.
If desired, put back on the hot pan and sear for a couple more minutes.
To serve, put in small corn tortillas with radishes, cilantro, onion, roasted salsa verde, and lime wedges.
Ingredients
For Steak:
- 1 1/2 to 2 lbs skirt steak
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
To Serve:
- Small corn tortillas, warmed on a dry skillet
- white onion, diced
- Cilantro
- Radishes, sliced thinly
- Lime wedges
- Roasted Salsa Verde
Instructions
- Skirt steak usually comes in long strips. Cut into a couple pieces and trim any excess fat off. Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
- Refrigerate for at least 2 hours, or ideally 6 to 8 hours.
- Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
- Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
- (Cook in batches if needed, don’t crowd the pan).
- Let rest for a few minutes on a board, then chop.
- If desired, put back on the hot pan and sear for a couple more minutes.
- To serve, put in small corn tortillas with radishes, cilantro, onion, roasted salsa verde, and lime wedges.
