Carne Asada
Classic Mexican grilled skirt steak served with charred poblano chiles and green onions, topped with fresh avocado and served with warm tortillas. Perfect for a traditional taco feast.
Ingredients
- •8 whole poblano chiles
- •2 bunches green onions
- •2 pounds skirt steak
- •4 cloves garlic
- •1 tablespoon coarse kosher salt
- •12 pieces tortillas
- •2 whole avocados
- •2 whole limes
- •1 cup Salsa Mexicana
Cooking Instructions
- 1.
Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
23 min
- 2.
Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
12 min
- 3.
Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.
5 min
