Carne asada tacos

Ingredients

1/2 cup fresh lime juice

1 tablespoon Canola or olive oil

2 cloves garlic, finely chopped

1 teaspoon Kosher salt

1/4 teaspoon ground cayenne pepper

1 1/2 pounds skirt steak, trimmed of fat and silverskin

1 bunch fresh cilantro, leaves and tender stems chopped

1/2 cup finely chopped white onion

2 bunches green onions, trimmed to 5 inches

8 small soft corn tortillas

1 cup green tomatillo salsa

1 lime, quartered

Directions

1. Marinate: Combine lime juice, 1 tablespoon oil, garlic, 1 teaspoon salt and cayenne pepper in a shallow baking pan (or zip-close plastic bag). Add the steak. Flip. Cover and chill, 2 to 24 hours.

2. Pat: Pull steak out of marinade. Pat dry. Sprinkle with a little salt. Let rest at room temperature, 30 minutes.

3. Toss: Heap cilantro and white onion in a bowl. Sprinkle with a little salt. Toss.

4. Season: Rub green onions with 1 teaspoon oil and 1/2 teaspoon salt.

5. Grill: Grill steak over a medium-hot fire, about 4 minutes per side for medium. Slide onto a platter and cover loosely with foil. Let rest 5-10 minutes.

6. Tattoo: Meanwhile, set green onions on the grates crosswise. Grill, rolling occasionally, until tender and nicely tattooed, about 8 minutes. Grill tortillas until they show light marks, 1-2 minutes per side.

7. Slice: Slice steak along the grain into 3-inch wide sections, then across the grain into thin strips. Douse with any accumulated juices.

8. Build: For each taco, spread a grilled tortilla with a spoonful of tomatillo salsa. Add a heap of steak, a scoop of the cilantro mix, a couple of green onions and a squeeze of lime.

Prep: 20 minutes, plus time to marinate
Cook: 8 minutes
Makes: 4 servings

Source: www.chicagotribune.com/dining/recipes/sc-carne-asada-tacos-eskin-food-0429-20160426-column.html

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