This is my favorite thing to eat! I could eat a street taco every single day and never say that I do not want more. I literally cannot get enough. I make them with pork, with chicken, or like tonight, with steak.
It is incredibly easy to throw together. Everything can be done ahead of time and then the meat cooked and tortillas heated before time to eat. I marinate my steak overnight or all day. Try to do at least 30 minutes to an hour. The Steak and salsa are perfect to prep before work or school and get it out of the way. Salsa is best made beforehand and left in the fridge so all the flavors can really develop and marry. I have found a store bought carne asada seasoning that I love and that is what I use. If you want to make your own, by all means go for it!! I just find if you find something as good as homemade it is just cheaper and easier to buy. Use CORN tortillas!! White or yellow, doesn’t matter but flour will NOT give the same flavor. We aren’t going for a fajita vibe.
The meat for these is labeled steak milanese. That is usually what I buy, but I happen to have NY strip on hand, so that is what I used. Any steak will give a good flavor, so whatever you can find if there is no Milanese.
INGREDIENTS
Meat
2-3 NY strips or 1 package Milanese, sliced thin
3 Tbs lime juice
1/4 cup carne asada seasoning ( I use Lawry’s)
1 tsp salt
Salsa
3-4 tomatillos
2 bunches cilantro
1 white onion
2 jalapeños
3 tbs lime juice
salt to taste
Garnish
1 white onion, diced
2 bunches cilantro chopped
Directions
The steak is fantastic if made on a griddle or hibachi grill. I do make it on my stove quite a bit. Either way will be delicious. Slice steak as thin as you can get it and place in a bowl. Sprinkle on carne asada seasoning and salt, mix to coat. Cover with plastic wrap and refrigerate. 30 minutes minimum but best if over night or all day. Right before cooking add lime juice and mix it in. If cooking on griddle top just grill until browned all over and some edges are crispy. If using a skillet get a non stick or iron skillet (my favorite) *preferably one that can go into the oven*screaming hot with 1 tbs oil. Also turn your broiler on. place meat in and cook until browned. It may let off water and if it does drain it. We want crisp, not boiled. When the meat is done pop under the broiler to get it good and crisp around the edges. Just a few minutes. Cook tortillas on the griddle, just a few seconds a side. I cook mine directly on my stove top. Turn it to medium and place them on burner one at a time. Flip with a heat proof spatula. place them on one side of a dish towel and keep covered with the other side of it, so they do not dry out.
For salsa add tomatillos, jalapeños, Onion and 1tsp salt to a sauce pan and cover with water. Boil until the tomatillos are soft. *You have to remove the husk from them beforehand, they should look like a green tomato*
to a blender add tomatillos, jalapeño, onion, cilantro, salt and lime juice. Blend until smooth. You can add a little of the boiling water if it is too thick. Taste for seasoning. let chill at least an hour. You can put it in the freezer for 30 minutes to speed it up.
Take 2 tortillas and place some of the cooked steak. Top with onion, cilantro and salsa.
This will become a monthly dinner in your house, if not weekly! So simply delicious!!
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