Carne Asada Tacos
Carne Asada Tacos Recipe
The hardest part of my job is coming up with fun and unique recipes for blogs. It’s a rough life, Ok - I guess I got it pretty good compared to most other jobs. However, it gets a little more difficult creating BBQ and grilling recipes when it’s been raining nonstop for months. When asked last week what I was going to do for the blog I was truly drawing a blank... when suddenly it stopped raining. I ran outside and lit a chimney starter worth of charcoal, not knowing what I was going to cook. I just knew I haven’t had many days this winter where I could get outside and grill.
The chimney was heating up and although the rain had stopped the clouds were still heavy in the sky. The dry spell could turn into a downpour at any moment. I needed to figure out what to cook and quick. It also had to be prepared and cooked fast. My mind went to carne asada tacos. Flank steak is thin so it cooks and marinates very quickly, perfect. I made a batch of marinade and added it and the meat to the Grill Station® and made my way out to the grill. With the grill set up for direct heat, I was ready to start cooking. As soon as the flank steak hit the grill it sizzled and smelled of chili, cumin, and charcoal. Like a friend you haven’t seen in a while I felted excited yet at ease.
After a quick cook, the flank steak was done and we heated up some tortilla and went inside. As I was slicing the meat I glanced out the window to see rain instantly evaporating off the top of the grill. I let out a sigh of relief and sat down to eat way too many tacos.
Carne Asada Tacos
- 1 flank steak cut in half
- 2 ancho chiles stem and seeds removed
- ¼ cup boiling water
- Juice of 2 limes
- 1.5 teaspoons of ground cumin
- 1 garlic clove
- 1.5 tablespoons of kosher salt
- Corn tortillas
- Diced onion
- Chopped cilantro
Break ancho chili into small pieces and place in a blender with the garlic and boiling water. Allow the ingredients to sit for 3 minutes before blending until the garlic is completely broken down. Add the salt, cumin and lime juice and blend for an additional 2 minutes.
Coat the flank steak with the marinade and let it sit for at least 15 minutes but no more than 2 hours. If you are using charcoal this would be a great time to start a chimney of coal. By the time the coals are lit, you will have marinated the flank steak for the minimum amount of time.
Remove the flank steak pieces from the marinade and give it a little shake to remove any excess marinade. Place over direct heat on the grill. Cook on one side until a nice char and crust have formed - about 7 minutes. Flip the meat and check the internal temp. For medium rare you often only need to cook the steak for 30 seconds on the other side but use a thermometer and remove it from the grill when your desired internal temperature is reached.
Heat the tortillas while the steak rests. Slice the steak against the grain and serve tacos with your desired toppings.