Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Skirt, flank or tri-tip steak |
| 1 teaspoon | Salt |
| 2 tablespoons | Olive oil |
| ½ teaspoon | Freshly ground pepper |
Slice the beef across the grain into ¼-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into ½-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices.
Posted to MC-Recipe Digest V1 #325 Recipe by: TOO HOT TAMALES SHOW #TH6142 From: Meg Antczak <meginny@...> Date: Sun, 1 Dec 1996 22:57:11 -0500