Carne Asada Tacos

by on September 11, 2011 » Add the first comment.
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  1. Pound (pallard) steak to about a quarter of an inch in thickness
  2. Marinate overnight in a plastic bag filled with lime juice, garlic, onion, Thunder Powder,  and EVOO
  3. Approximately 20 hours later, squeeze between paper towels to remove moisture that may have been absorbed into the meet. Flavor will still remain.
    Once recipe I found does the seasoning of the meat just before grilling, and then places it in the refrigerator for 45 minutes to cure.  I prefer to let steak come up to room temperature, blot dry, and season just before grilling
  4. Cook streaks over very high heat for only about two minutes per side
  5. Let rest 5 minutes then cut against grain in very thin strips
  6. Serve with warm flour tortillas with a side of grilled onion strips and grilled bell pepper strips

A great recipe for your lower cuts of beef.

Find more like this: Lunches, Meals for Thomas, Meat to Eat RED

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