Carne Asada

We love doing carne asada, sometimes we do it over mesquite wood and sometimes over gas. This time around, we wanted something quick and we opted with our gas grill, but if you do have time by all means please do over mesquite… For us this is a great Sunday meal with a quick clean up. Enjoy!

Carne Asada

Serves 2-3 people



1 lb skirt steak

• Bunch of micro-green basil (Food Life Joy at OP Farmer’s Market)
• Bunch of cilantro
• 1 jalapeno
• ¼ cup pickle juice (Kansas City Canning Co)
• 2 tbsp extra virgin olive oil
• Salt to taste

Yoli 4" white corn tortillas

• ½ lb of red tomatoes
• 2 serranos
• ¼ white onion
• Bunch of cilantro
• Salt to taste

• 1 Avocado
• Red radishes
• 2 cucumbers peeled and sliced
• Grilled spring onions
• Grilled jalapenos
• Limes

Crumbled cotija cheese

Chopped white onion

Chopped cilantro



Put your marinade ingredients in a blender and pulse. Next put your skirt steak in a Ziploc bag and add marinade, rub all over and close. Set in the refrigerator for 3 -4 hours. Once ready, bring out to room temperature.

To make your salsa roja, put all your ingredients in a blender and pulse until pureed. Set aside.

Peel and slice cucumbers, slice radishes and limes. Slice your avocado. Chop your onion and cilantro.

Get your grill ready, if using gas make sure you have it at high heat. Proceed to grill your onions and jalapeños.

Once your onions and jalapeños are browned, remove and set a side. Add your steak and grill 2 minutes per side (we like it medium rare, thus if you want it more done – you can do it longer). Remove from grill and let it rest for 5 minutes. Cut against the grain and its ready for tacos.

Heat up your corn tortillas in a very hot cast iron comal. Set them aside and keep them warm in a tortillero.

Set your corn tortilla, add avocado slice, top with salsa and garnish with onion and cilantro. You can sprinkle cotija if you want or you can do without. Serve with cucumbers, radishes, grilled onions, jalapeños and a side of lime. Enjoy!