Carne Asada with Salsa Mexicana
Sue Byrom
ingredients
Carne Asada- 8 poblano chiles
- 2 bunches green onions (about 12), dark green tops trimmed
- 2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
- 4 garlic cloves, minced
- Coarse kosher salt
- Corn or flour tortillas
- 2 avocados, peeled, pitted, sliced
- Lime wedges
- 2 medium tomatoes, cut into 1/4" cubes
- 1 medium white onion, cut into 1/4" cubes
- 2-8 serrano or jalapeño chiles, chopped
- 1/4 cup chopped fresh cilantro
- 3 T. fresh lime juice
- Coarse kosher salt
directions
- 1
Carne Asada: Prepare barbecue (high heat). Grill chiles and onions until charred, about 3 minutes for onions 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1"-wide strips. Transfer to plate; tent with foil.
- 2
Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
- 3
Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.
- 4
Salsa Mexicana: Combine first 5 ingredients in medium bowl. Season to taste. Can be made 2 hours ahead. Let stand at room temperature.
Source: Sue Byrom
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