Weeknight Carne Asada Tacos with a homemade Salsa Verde. Cilantro lime marinated flank steak char-grilled until rich and juicy and thinly sliced and stuffed into warmed tortillas for super tasty Mexican styled tacos. Serve each taco with a charred sweet corn, onion, and cilantro relish along with grilled salsa verde.
Tender citrus and herb marinated steak soaked in fresh lime juice, olive oil, orange juice, salt, pepper, ground cumin, garlic and loads of finely chopped cilantro. Allow the steak to sit in the juices for at least 2 hours. The marinade adds bright punchy flavors and helps tenderize the meat so that it can be enjoyed better in tacos. The meat should be buttery and slice easily when cutting across the grain with a knife. Allow the steak to sit in its juices for 10 minutes before cutting.
To make Carne Asada use a large thin marinating steak such as flank or skirt. Typically made with beef and cooked by grilling on medium to high heat so that the steak gets a slight char on the outside and cooks soft and juicy on the inside. All the flavour comes from marinating the steak before hand. Because the mixture contains acidity it should only be sitting in the juices no more than a few hours, ideally only 2 hours. After that, the citrus juices begin to alter the texture and brown the meat. It’s not ideal, but you can still cook the steak if you’ve left it sitting too long. What can happen in this case is the opposite. Your steak would be dry and tougher.
We like to make most of our sauces from scratch. That way we can control the amount of salt or sugar that get added. Of course store bought salsa verde will save some time, especially if you are having trouble finding tomatillos. They can be tricky to find and are only available here in Ottawa in the summer and not all grocers carry them which makes it tricky. Lucky, every summer I can grab some at Farm Boy nearby so I was able to make the sauce from scratch.
What I like to do is warm the BBQ and place all the ingredients on a baking sheet for the salsa and I throw on the corn that needs to be charred for the second taco toppings. On the tray I add the tomatillos, a whole white onion quartered, whole garlic cloves and the serrano peppers or jalapenos if you can’t get your hands on them. All of this gets grilled until they begin to char and the tomatillos are almost blistering. In the meantime i take the steak out of the fridge and let it come to room temperature. Once the corn and the salsa ingredients are ready to come off the grill it’s time to cook the steak. Throw the hot vegetables for the salsa straight in the blender hot and blend until the mixture is thin.
We like to top these with some charred sweet corn tossed together with finely chopped white onion, and lots of fresh cilantro and finish them off with a squeeze of lime. You could top these with any toppings of your choosing. Fresh avocado, some cheese, diced tomatoes, honestly whatever works best for you!
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