1 1/2 pounds skirt, flank or tri-tip steak
1 teaspoon fresh minced garlic
1 cup orange juice
1/3 cup fresh minced cilantro
1 teaspoon salt
3 tablespoons olive oil
1/2 teaspoon freshly ground pepper
Directions
Trim any excess fat from beef then combine in a mixing bowl all ingredients and toss well to coat. Make sure you marinate the meat at least one hour prior to grilling. Heat the grill to medium high heat and grill the steak until the meat is light pink in the center, about 12-15 min per side. Transfer to a cutting board and let rest for 5 min. Then cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices are optional.
PUREED TOMATO SALSA CRUDA
4 Italian Roma tomatoes, cored and cut into quarters
1 to 2 Serrano chiles, stemmed, seeded if desired and sliced
Juice of 1 lime
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup fresh cilantro
Combine all of the ingredients in a blender and puree until smooth.
As always, happy grilling....
