Carne Asada and Charred Vegetable TacosCarol Berber
These carne asada and charred vegetable tacos feature a flavorful, quick marinade, are super easy to make, and can be done outside on the BBQ or inside on a grill for family and friends.
- Large Skirt Steak
- 1 cup Orange Juice (or Pineapple Juice for a sweeter flavor)
- 1 cup Soy Sauce
- 1-2 tsp Minced Garlic
- Garlic Salt or Seasoning Salt to taste
- Mi Rancho Simply Authentic Fajita Flour Tortillas
- 1 Red Bell Pepper, sliced with seeds removed
- 1 Orange or Yellow Bell Pepper, sliced with seeds removed
- 4-6 Green Onions, halved
- 3-4 Cloves of Garlic, thinly sliced
- Olive or Vegetable Oil
- Salt and Pepper to Taste
- Mexican Crema
- 1 Avocado, sliced
- Sliced Lime
Add Skirt Steak to gallon-size storage bag, and cover with orange juice, soy sauce and garlic. Gently massage the marinade into the meat. Allow it to sit at room temperature for 45 minutes. Do not marinate for more than 1 hour because if left too long the citrus will break down the meat too much and make it tough.
Heat a hot, cast iron pan on grill or in the house. On high heat, add all bell peppers, green onions, jalapenos, garlic and salt and pepper and generously toss with olive oil. Fry until crispy and charred.
Bring steak to room temperature. On a hot BBQ or grill, cook strip steak on high heat, flipping only once, for 5-7 minutes on each side. Remove and let rest. Cut into strips, cutting against the grain.
Place tortillas on the grill toast marks appear and the tortilla begins to puff up. Keep warm in a tortilla warmer until you’re ready to eat.
To assemble your tacos, add generous portions of carne asada and charred vegetables to the tortilla and top with crema, avocado and a squeeze of lime.
That’s pure tortilla joy.