Carne Asada Tacos with Chargrilled Spring Onions & Chiltomate Sauce
Carne Asada is a popular Mexican dish traditionally made with skirt or flank steak that’s been marinated and chargrilled for serving in tacos. I’m serving mine with a Yucatan chiltomate salsa – it’s a rustic, spicy salsa that’s punchy and full of flavour from the charred tomatoes and fiery, floral habanero chilli – if you prefer you can use a milder chilli.
Method
In a large bowl mix together the lime juice, zest, orange juice, olive oil, garlic, cumin, oregano, and a pinch salt. Add the steak and toss to coat. Set aside to marinate while you prepare the salsa (or cover and chill to marinate for longer, removing from the fridge 30 minutes before cooking).
Dry roast the tomatoes, onion and chilli in a cast iron skillet or heavy based pan for about 10 minutes, turning occasionally until softened and charred in places (alternatively place on a baking tray, lightly brush with oil and place under a hot grill for 15-20 minutes). Allow to cool a little. Tip into a blender with the garlic and pulse until you have a pureed yet chunky salsa. Pour into a bowl. Stir in the coriander and season to taste with salt (add a little sugar if you like). Set aside.
Heat a griddle pan or large frying pan over a high heat. Remove the steak from the marinade and season on both sides. Add to the pan and cook for 2-3 minutes on each side, depending on their thickness (longer for sirloin), until cooked but still a little pink in the middle. Remove and let rest for 5 minutes before slicing across the grain into ¼ inch slices. Rub the spring onions with a little olive oil and season with salt. Griddle for 3-4 minutes until softened and lightly charred then Slice into 2-3cm pieces.
To assemble the tacos, spoon a little sour cream onto a warm tortilla. Add a few slices of steak and a generous spoonful of salsa. Top with slices of avocado, charred spring onion, crumbled queso fresco and extra coriander leaves. Serve with lime wedges for squeezing.
Ingredients
- For the Steak
- 650g bavette/flank, skirt, or sirloin steaks
- juice and zest of 1 lime
- juice of ½ orange
- 2 tbsp olive oil, plus extra for drizzling
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- ½ tsp of dried (Mexican) oregano
- sea salt and freshly ground black pepper
- bunch of spring onions, outer leaves discarded
- For the Salsa
- 4 fresh ripe vine or plum tomatoes
- 1 onion, peeled, cut into thick round slices or wedges
- 1 habanero chilli (2 if you like things extra fiery!), halved, deseeded if preferred
- small clove of garlic, roughly chopped
- 2 tbsp chopped coriander, plus extra to serve
- To Serve
- 8 soft corn/flour tortilla, lightly chargrilled or warmed per the packet instructions
- 1 ripe avocado, destoned and sliced/chopped
- 100g sour cream
- queso fresco or mild feta, crumbled, to serve (optional)
- lime wedges