MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carne Asada Street Tacos
 Categories: Beef, Herbs, Beer, Chilies, Herbs
      Yield: 4 Servings

    1/4 c  Soy sauce
    3/4 c  Olive oil; divided
     12 oz Lime Bud Lite
      2 tb Fresh lime juice
      2 tb Apple cider vinegar
      2 ts Black pepper
      2 ts Ground cumin
      4 cl Garlic; minced
      1    Jalapeno; seeded,
           - diced fine
    1/2 c  Fresh cilantro; chopped
      2 lb Flank steak
      4    Flour tortillas; warmed
      4 tb Queso fresco cheese
    1/2 c  Fresh pico de gallo
    1/2 c  Guacamole
    1/2 c  Cilantro crema or
           - sour cream

  In a large bowl or sealable container, whisk together 1/2 cup olive
  oil, soy sauce, beer, lime juice, vinegar, black pepper, cumin,
  minced garlic, jalapeno, and cilantro. Place the steak in the
  marinade and coat thoroughly with marinade. Cover in plastic wrap
  and refrigerate for 6 hours or overnight.

  Preheat your grill for high direct heat on one side with part of
  the grill reserved with fewer coals (or gas flame) for low,
  indirect heat.

  Lightly brush off most of the bits of cilantro and garlic. Brush
  with remaining 1/4 cup olive oil and season with Kosher salt and
  ground black pepper to taste.

  Place the steak on the hot side of the grill. Grill the steak for
  about 3 to 4 minutes, until well seared on one side, then turn the
  steak over and sear on the other side. Once both sides are well
  seared, move the steak to the cool side of the grill, with any
  thicker end of the steak nearer to the hot side of the grill.

  Remove the cooked steak--Cover the steak with foil and let rest for
  about 10 minutes.

  Cut across the direction of the grain of the meat. Angle your knife
  so that your slices are very thin.

  Add to warm tortillas and top with queso fresco, pico de gallo,
  guacamole, and cilantro crema to serve.

  Recipe FROM: https://schnucks.com

  Uncle Dirty Dave's Archives

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