Carne Asada With Salsa Mexicana |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Bon Appetit... Ingredients:
12 tortillas |
8 poblano chiles |
2 bunches green onions, dark green tops trimmed off |
2 lbs skirt steaks, cut crosswise into 6-inch wide pieces |
4 garlic cloves, minced |
coarse kosher salt |
2 avocados, peeled, pitted and sliced |
lime wedge |
12 ounces tomatoes, cut into 1/4-inch cubes |
1 medium white onion, cut into 1/4-inch cubes |
2 -8 jalapeno chiles, chopped |
1/4 cup chopped fresh cilantro |
3 tablespoons fresh lime juice |
coarse kosher salt |
Directions:
1. To make the salsa: Can be made 2 hours ahead. Let stand at room temperature. Combine tomatoes through lime juice in a medium bowl. Season to taste with coarse kosher salt.
2. To make the Carne Asada: Prepare barbeque (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to a plate; tent with foil. Transfer chiles to a bowl; cover with plastic wrap and let stand for 15 minutes. After 15 miutes peel and seed the chiles; cut into1 inch wide strips. Transfer to a plate and tent with foil.
3. 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 slightly charred, about 10 seconds per side. Cut steaks crosswise into strips; transfer to a plate.
4. Serve steak with tortillas, chiles, onions, avocado slices, lime wedges adn Salsa Mexicana.
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