Now doesn’t that just look like summer?
Bright, fresh produce atop delicious flank steak, all wrapped up in a warm tortilla. All that’s missing is a nice margarita next to that taco. Wouldn’t you say? Well that, and a rewind of time to the days when I had summer vacation. Of course then I wouldn’t be old enough to drink said margarita. Hmph. I can barely remember those days…when there was no work, no school, just 2-3 months of sheer freedom to run around outside and play with my friends. Wow, I totally dated myself just then…playing outside seems to be a thing of the past in the last couple of decades. Such a shame. We had so much fun riding our bikes, making up games, playing basketball in the back yard…
I hope that if I ever have kids I can share some of my childhood with them, and encourage them to be as active as we were back then. Don’t get me wrong, I’m all for technology. Hell, I’m not sure I could survive without a computer and (now) my smart phone. And TV. Definitely need my TV. But I do miss the good ol’ days when things were more simple.
Simple like these tacos. Not fancy or complicated, but full of flavor and reminiscent of summer time. And if you really want to envelop the summer spirit, you could cook the steak on the grill instead of under the broiler. That would definitely add a nice smokey flavor. Mmm. Can’t you almost taste them now? You know you want to! And you should…ASAP!!
Carne Asada Tacos
Source: Gourmet: Day to Day
1/2 cup white vinegar
- 2 Tbsp chili powder
- 2 Tbsp extra-virgin olive oil
- 2 3/4 tsp salt, divided
- 1 tsp garlic powder
- 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
- 1 pound tomatoes, chopped
- 2 fresh jalapeño peppers, seeded and finely diced
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- Juice of 1 lime
- flour tortillas
- shredded Mexican blend cheese
- In a 9×13-inch baking dish, combine the vinegar, chili powder, oil, 2 teaspoons salt and garlic powder. Add the steak, turning to coat both sides. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Gently combine tomatoes, jalapeños, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl and set aside. This can be done anywhere from 20 minutes to 2 hours before cooking the steak. Refrigerate if longer than 20 minutes.
- Preheat the broiler, with the top rack in the upper third of the oven, and line a baking sheet with foil.
- Remove the steak from the marinade and place on the prepared baking sheet. Discard the marinade.
- Cook to desired doneness (about 3-4 minutes per side for medium), turning halfway through.
- Remove the meat to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain.
- Warm the tortillas, then top with steak, salsa and cheese.