Sunday, 26 August 2012

Carne Asada

Choosing which taco would grace my first post was hard - it was basically like Sophie's Choice in that it resulted in one of my children being murdered (real talk: does it bother anyone else when people throw that term around?). So in the end, I decided to go with a pretty simple recipe for grilled steak made with my special paste-y spice rub. It's a great summer option on the BBQ, but you can also make it in a cast iron skillet - I've got one with grill lines that I think was made for camping use, but I don't let Canadian Tire tell me how to live my life.

Once you grill and slice it for taco filling, this Carne Asada has a nice heat without being too overpowering. You can mellow it out even more by serving it with guacamole.

Carne Asada Recipe

Serves: 10 tacos         Prep time: 30 min            Cook time: 15-20 min

2 pounds flank steak
1 tablespoon orange juice
1 tablespoons white vinegar
2 tablespoon paprika 
1 tablespoon guajillo chile powder (or chipotle chili powder)
1 tablespoon cumin
Salt and pepper to taste


Rub 'Er In
Add orange juice, vinegar, paprika, chile powder and cumin into a bowl and mix to create a paste. Rub it into both sides of your flank steak (keep the layer of spices thin and don't let it get all clumpy). Let the meat sit for about 20-30 minutes to feel its feelings. 

Grill 'Er
Pre-heat the grill to high. Brush the grill with olive oil, place the meat on and close the lid. Sear for about 5 minutes on each side (this'll get you to medium-rare - I like it a little pink). Take the meat off the grill and wrap it in tin foil. Let it sit for at least 5 minutes. 

Eat 'Er
Slice the meat thin (against the grain) and pour any tin foil juice over the meat cuts. Throw 2 cuts into a warm corn tortilla and top with Salsa Verde and guacamole.  


  1. I think a good place to start would be to tell me (again) how to make corn tortillas. Then I will eat ALL THE TACOS.

  2. Patience Iago....that post is forthcoming!