| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Skirt, flank or tri-tip steak |
| 1 | ts | Salt |
| 2 | tb | Olive oil |
| 1/2 | ts | Freshly ground pepper |
INSTRUCTIONS
Slice the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices. Posted to MC-Recipe Digest V1 #325 Recipe by: TOO HOT TAMALES SHOW #TH6142 From: Meg Antczak <meginny@frontiernet.net> Date: Sun, 1 Dec 1996 22:57:11 -0500
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