While carne asada tacos usually use marinated flank steak, I'm using a rib steak cut off of a prime rib...basically a bone-in rib eye.
Marination is the key to this one. Also, chopping the meat into little pieces, like they do at the taco stand, makes this one steak extend to feed three people easily.
INGREDIENTS
1 rib steak, (or rib eye or New York steak) about 1 1/2 pounds
2 cups orange juice
1/2 onion
1 teaspoon minced garlic
3 small, hot, red chile peppers
cilantro
First put the steak into a sealable plastic bowl just big enough to fit it in. Sprinkle little kosher salt and pepper on each side.
In a blender, puree the orange juice, chiles, garlic, and 1/4 onion (save the other quarter for later).
Pour the resulting mixture over your meat, completely immersing it. Seal the bowl and put in the fridge. Marinate anywhere from 6 to 36 hours...the more the better.
Finely dice the remaining onion and add chopped cilantro. Put into a small bowl.
On a grill, cook the meat to your preferred doneness...I like medium rare. (See our Rib Eye Steak Recipe for tips on cooking to the right degree of doneness)
On a cutting board, chop up the meat into small pieces, the smaller the better. Put into a bowl.
Heat up some corn tortillas, fill with some meat. Add the onions and cilantro mix. Put in your salsa and maybe even a little guacamole if you have some.
Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved
No comments:
Post a Comment