Tacos Carne Asada from Tyler Florence

Saturday was shaping up to be a warm day, so The Wife and I decided we wanted to grill something. Actually, I decided I wanted to grill, and The Boss Wife agreed. We were in the mood for Mexican, and I came across this recipe from Tyler Florence. As usual with Tyler's stuff, it was right on the money. I also followed his recipes for Mojo to marinade the steak in a Pico de Gallo for topping.

I would note that I used flank steak for this. Next time, at $7.00 a pound cheaper, I'll use skirt steak. Also, Trader Joe's has the 6 inch corn tortillas in a 12 pack for about $1.50.

Ingredients:

2 lbs. Flank or Skirt Steak

Mojo Sauce for marinade

Salt and Pepper

Olive Oil

Corn Tortillas

Toppings:

Lettuce

Cheese

Pico de Gallo

Directions:

Place steak in Mojo and refrigerate at least and hour. I let mine set for almost 5 hours and thought it benefited from the longer time. Tyler says be careful not to go over 8 hours or the acid will break down the fibers in the meat too much.

Remove steak from marinade and pat dry. Let come to room temperature - about 30 minutes to an hour out of the fridge.

While the meat is coming to temp, brush each side of your tortillas with olive oil, stack on a plate and set aside.

Fire up the grill on high.

Season the steak with salt and pepper and grill 4-5 minutes on both sides. Adjust the time depending on the thickness of your steak. I opted to use the charcoal grill for this and it just didn't get hot enough to get a good sear.

Let the meat rest on a cutting board for 5-7 minutes.

While the meat is resting, place your tortillas on the grill - about 30 seconds on each side. This will warm them up and give them nice grill marks.

Slice steak perpendicular to the grain - and on a diagonal.

Place tortilla down, add steak and top with Pico de Gallo and any other toppings like cheese, lettuce or sour cream. Enjoy!