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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another one that I found handwritten on a sheet of paper so placing here for safekeeping. Please note that prep time does not include 4-6 hour marinating time for the meat. This is the Pico De Gallo recipe that was with this Carne Asada Recipe. Enjoy. Ingredients:
2 lbs flank steaks, trimmed of excess fat. can also use skirt steak |
4 garlic cloves, minced |
1 jalapeno pepper, minced |
1 fresh cilantro leaves, large handful finely chopped |
salt |
pepper |
2 limes, juiced |
1 orange, juiced |
2 tablespoons white vinegar |
1/2 cup vegetable oil (you can also use olive oil, if desired.) |
3 tablespoons oil, for coating the grill. (can also use olive oil, if desired.) |
salt |
pepper |
16 corn tortillas (7-inch) |
shredded lettuce, for serving |
chopped white onion, for serving |
shredded monterey jack cheese, for serving |
pico de gallo, recipe to post separately. alternatively, use your favorite |
2 limes, cut into wedges for serving |
Directions:
1. In a mortar and pestle or bowl mash together garlic, jalapeno, cilantro, salt and pepper to make a paste. Transfer the paste to a glass jar with a tight fitting lid. Add the lime juice, orange juice, vinegar and oil. Shake to make sure that the marinade is well combined. (Note: if marinating meat in a plastic bag you can transfer directly to the bag and mush to combine ingredients in the bag before adding meat.).
2. Place steak in a plastic bag or other container of your choice for marinating. Add the marinade making sure the meat is coated. Refrigerate and allow to marinate for about 4 – 6 hours. (I don’t recommend marinating longer than that as the fibers of your meat will break down resulting in mushy meat.).
3. Preheat an outdoor grill or a ridged grill pan over medium-high flame. (You can also use a broiler if desired.) Brush the grill or broiler plate with a little oil to prevent the meat from sticking.
4. Remove meat from marinade. Discard marinade. Season on both sides with salt and pepper to taste. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove from heat and let rest on a cutting board for about 7 minutes.
5. Meanwhile, warm the tortillas for about 30 seconds on each side in a dry skillet or on the grill until pliable. Remove to plate. Cover to keep warm.
6. Thinly slice meat diagonally across the grain.
7. To serve: Stack 2 of the warm tortillas. Place about 4 oz. of the beef in the center. Add lettuce, onion and cheese as desired. Top with a spoonful or two of the Pico de Gallo and garnish with a lime wedge. Repeat with remaining tortillas.
8. ***NOTE***: The marinade recipe for the steak will make about 1 1/4 cups and can be used for chicken, too. If not used as a marinade for meat it can also be used as a table-side condiment. NEVER re-use marinade that has been in contact with raw meat as a condiment. You can become sick from the harmful bacteria.
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