Carne Asada Street Tacos

I love street tacos. I just love them. Nothing fancy, hole-in-the-wall'ish street tacos. The real deal ones. Well, now you can have them at home.

Ingredients:

2 lbs flank or skirt steak
4 garlic cloves
1/2-1 jalapeño, seeded (optional)
handful of cilantro
juice of 2 limes
juice of 1 orange
2 tbsp white vinegar
1/2 cup olive oil
salt and peper

1/2 onion diced
a big handful of cilantro, minced

corn tortillas, street taco size

1/2 cup salsa verde
1 small or 1/2 large avocado

Directions:

Make some slits with a knife into the flank. Salt and pepper the steak. 

In a small food processor or use your amazing knife skills, blend the garlic, jalapeño (optional), cilantro, lime and orange juice, vinegar and olive oil together. Season with some salt and pepper. 

Place the flank or skirt steak in a big ziplock bag or baking dish and pour in the marinade. Let it marinate up to overnight in the fridge or 1 hour sitting on the counter.

Once steak is ready, heat the grill to med-high or the oven to broil. Cook on each side for about 7-10 minutes, depending on how thick your steak is. Let it rest for 5-10 minutes once finished.

In the meantime, mix the diced onion and minced cilantro together. Set aside.

Then, blend the avocado and salsa verde together. Set aside as well.

Now, cut up the steak into little pieces. Using a griddle or a big fry pan, drizzle in some olive oil and heat over med-high heat. Add in the diced steak and give it a little pan fry - seasoning a little more with salt if needed. On a separate area of the griddle (or in another fry pan), warm up the corn tortillas.

To serve, spread some of the avocado salsa on the bottom of corn tortilla, a good portion of the steak and sprinkle with the diced onion/cilantro mixture. Serve with regular salsa verde or whatever hotsauce/salsa you like. Don't forget the lime!

Guys. It's worth the effort.