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
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.
2 lbs. Flank or Skirt Steak
Mojo Sauce for marinade
Salt and Pepper
Pico de Gallo
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!