Tacos Carne Asada

Recipe Ingredients

2 lbs	908g / 32oz	Flank or skirt steak - excess fat trimmed
1		Mojo - (see recipe)
		Olive oil - for coating grill
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
16		Corn tortillas - (7" dia)
		Shredded romaine or iceberg lettuce - for serving
		Chopped white onion - for serving
		Shredded Jack cheese - for serving
1/2 cup	118ml	Pico De Gallo - (see recipe)
2		Limes - cut in wedges for
		Serving

Recipe Instructions

Lay the flank steak in a large baking dish and pour the Mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the Mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

This recipe yields 4 servings (2 tacos per person).

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D34) - from the TV FOOD NETWORK

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