Chef Tom uses a Yoder Smokers Flat-top Charcoal Grill to deliver the perfect char on this Carne Asada Tacos recipe! Made with Creekstone Farms premium steak, marinated and cooked to perfection, and served with avocado salsa and pico de gallo.
Carne Asada Tacos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
12
Prep Time
20 minutes
Cook Time
17 minutes
Calories
333
Chef Tom fires up the Yoder Smokers Adjustable Flat-top Charcoal Grill for Carne Asada Tacos! Creekstone Farms prime flank steak, pounded thin and marinated before being grilled over high heat, chopped and wrapped up in a Caramelo tortilla with avocado salsa and pico de gallo!
Ingredients
- Creekstone Farms prime flank steak
- Cattleman’s Grill Mexicano Seasoning
- 12 caramelo flour tortillas
- 1 cup Sweetwater Spice Tres Chiles
- 1/2 cup // Juice of 3 limes
- 1/2 cup // Juice of 3 oranges
- 1/2 cup fresh cilantro leaves and stems
- 1 tbsp Cattleman’s Grill Mexicano Seasoning
- 1 tbsp Maggi Seasoning (OR Soy sauce)
- 1 cup white onion, minced
- 1 cup beefsteak tomato, small dice
- 1/2 cup serrano (or jalapeño) pepper, minced
- 1/2 cup cilantro leaves, minced
- 2 tbsp lime juice
- Jacobsen Salt Co. Black Garlic Salt, to taste
- 4 avocados
- 2 jalapeños, fire roasted
- 3 tomatillos (1/2 lb), roasted
- Juice of 1/2 a lime
- Jacobsen Salt Co. Black Garlic Salt, to taste
- Water to thin, as needed
For the marinade:
For the pico de gallo:
For the avocado salsa:
Directions
- Place the flank steak under a sheet of plastic or zip top bag. Pound thin with the flat side of a meat mallet until about 1/2” thick all the way across.
- Combine the marinade ingredients in a pitcher. Blend or process with an immersion blender. Transfer to a large bag or brining container.
- Place the thin pounded flank steak to the marinade. Seal and let marinate 2-10 hours.
- Fill two chimney starters full of lump charcoal and light fire starters underneath. Place the chimneys inside the Yoder Smokers Adjustable Flat-Top Charcoal Grill. Place a GrillGrate panel over the top of one chimney and place the tomatillos and jalapeños on top. Let them char, removing the tomatillos when softened and breaking open and the jalapeños until blackened on the surface. Transfer to a bowl and cover with plastic wrap to steam. Peel the skin from the jalapeños and remove the seeds.
- When the charcoal is burning hot to the top of the chimneys, dump and move grate into place.
- While the jalapeños steam, make the pico de Gallo. Combine all ingredients in a bowl and mix well. Store in the refrigerator for up to one week.
- To make the avocado salsa. Combine all ingredients in the blender and blend until smooth. Thin with water to desired consistency.
- Remove the flank steak from the marinade and transfer directly to the grill, over the hot charcoal. Grill to char the surface, then flip and repeat. Remove from the grill when over 130ºF internal temperature and well browned. Rest before dicing.
- Dice the flank steak into small pieces. Toss in the juices gathered on the board and season with more Cattleman’s Grill Mexicano Seasoning.
- Warm the Caramelo tortillas on the grill until lightly charred and slightly crispy, but still pliable.
- To build the tacos, fill the tortillas with the chopped flank steak. Top with the pico de Gallo and avocado salsa. Sprinkle with cotija cheese and lime juice, to taste.
Recipe Note
You might also enjoy: Carne Asada Fries and Tacos Gobernador
Nutrition
Nutrition
- Serving Size
- 7.05 oz
- per serving
- Calories
- 333
Amount/Serving % Daily Value
- Carbs
- 33.6 grams
- Protein
- 15.5 grams
- Fat
- 15.8 grams
- Sodium
- 606 milligrams
Leave A Comment
Rating
0
Name *
Email *
Comment *