| 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
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”