From the cook book that I have co-authored with my sister, ‘The Grill Sisters Guide To Legendary BBQ’.
Yields: 8 servings
Carne asado means grilled marinated meat and we’ve created these carne asado beef tacos packed full of flavor, with a recipe we’ve cooked for our families for years. Everything can be pre-prepared and the beef is cooked over fire outdoors within minutes, which makes these perfect for a hectic week or laid-back weekend.
We love gathering around the dinner table and watching our family build their own tacos and devouring them.
Ingredients
1.3 lbs (600g) Beef Skirt Steak
Steak Marinade
2 tbsp (30ml) olive oil
¼ cup (60ml) fresh lime juice
¼ cup (60ml) red wine vinegar
1 tsp ground cumin
1 tsp sugar
1 tsp onion powder
4 cloves garlic, crushed
1 tsp salt
½ tsp pepper
Charred corn and tomato salsa
3 cobs of sweet corn husks removed
200g cherry tomatoes
1 tbsp diced red onion
1 tbsp (15ml) avocado oil
1 fresh lime, juiced
¼ (4g) cup cilantro
1 tsp salt
For Serving
8 small corn tortillas
sour cream
To marinate the steak: In a medium bowl, whisk the olive oil, lime juice, red wine vinegar, cumin, sugar, onion powder, garlic salt and pepper until well combined. Place the steak in a ziplock bag and pour the marinade into the bag. Marinate for at least 2 hours or overnight, if possible. The marinade helps tenderize the skirt steak and adds flavor.
To make the corn and tomato salsa, coat each corn cob with 1 teaspoon avocado oil. Preheat your grill and set to medium heat. Cook the corn over direct heat using a grill grate for 6 minutes, turning frequently until the corn is slightly charred. Then remove the kernels from the corn cobs and place in a medium bowl.
Chop the tomatoes in half and place them in the bowl with the charred corn kernels and diced onion. Add the cilantro, lime juice, avocado oil and salt, then stir all the ingredients until well combined. Refrigerate until needed.
Prepare the grill for high direct grilling, using a grill grate.
Grill the skirt steak over direct high heat on a grill grate for 4 to 5 minutes a side for a medium doneness. Rest the steak for 5 minutes, to allow the juices to redistribute into the beef. Then slice against the grain into strips.
While the steak rests, grill the tortillas, turning frequently over high heat for 10 seconds or until you see grill marks.
To serve, add a portion of grilled skirt steak, charred corn and tomato salsa and sour cream to each tortilla.