Carne Asada Tacos

INGREDIENTS

2 pounds flank or skirt steak

1 full recipe of Mojo marinade (recipe below)

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

1/2 cup Pico de Gallo (recipe below)

2 limes, cut in wedges for serving

MOJO

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

PICO DE GALLO

4 vine-ripened tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced

1 handful fresh cilantro leaves, chopped

3 garlic gloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

DIRECTIONS

• Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours through, or the fibers break down too much and the meat gets mushy.

• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

• Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

• To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

MOJO

• In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use marinade for chicken or beef or as a table condiment.

PICO DE GALLO

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to an hour to allow the flavors to mix.

Simple Steak

INGREDIENTS:

• 2 steaks (any kind will do)

• Salt

• Pepper

• Paprika

• Garlic powder

DIRECTIONS:

• Run frozen steaks (still in packaging) under cool water

• Preheat oven to 400°

• As soon as there is slight give to the outer layer of meat, unwrap and dry the meat thoroughly. (Meat should have just enough give for the seasonings to stick to it)

• Season to taste with salt, pepper, paprika, garlic powder, or whatever sounds good to you really.

• Heat cast iron pan to high heat then add 2 TBSP of oil.

• Sear each side of the steaks, approximately 3 minutes on each side.

• Put steaks into the preheated oven until desired internal temperature is reached, about 10 minutes for medium rare on a 1” steak.

• Let meat rest for at least 8-10 minutes before serving!

Internal Temperature Guide

Rare: 120 F - 130 F

Medium-rare: 130 F - 140 F

Medium: 140 F - 150 F

Medium-well: 150 F - 160 F

Well done: 160 F and above

Note: you can add things like butter and rosemary to you pan right before adding it to the oven to give it a little extra something.

Sous Vide Beef Fajitas

INGREDIENTS

• 1 lb Beef Fajita Meat or whole Flank Steak

• 1/2 cup Olive Oil

• 3 Tablespoons Worcestershire Sauce

• 1/3 cup Lime Juice, Fresh Squeezed

• 4 cloves Garlic, Minced

• 1 Tablespoon Cumin

• 1/2 Tablespoon Chili Powder

• 1 Tablespoon Ginger Powder

• 1/2 Tablespoon Turmeric Powder

• 1/2 teaspoon Red Pepper Flakes (Optional)

• 1 teaspoon Salt

• 1/2 teaspoon Black Pepper

• 1 Tablespoon Brown Sugar

• 2 whole Medium Onions, Halved And Sliced

• 1 whole Red Bell Pepper, Sliced

• 1 whole Orange Bell Pepper, Sliced

• 1 whole Green Bell Pepper, Sliced

• 1 whole Yellow Bell Pepper, Sliced

• Oil, For Frying

• Flour Tortillas, Warmed

• Grated Cheddar and/or Pepper Jack Cheese.

• Salsa

• Sour Cream

• Cilantro Leaves

DIRECTIONS

• Prepare the Sous Vide water bath and preheat to 134F. 

• In a medium mixing bowl, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, ginger powder, turmeric powder, red pepper flakes, salt, pepper, and brown sugar until combined. Pour half of the marinade into a 1 gallon Ziplock or sous vide bag. In the bag, place the fajita meat or flank steak, seal the bag and massage to coat. In the bowl with the sauce, place all the veggies, turning to coat. Cover the bowl with plastic wrap and place in the fridge.

• Place bag in water bath and cook for 2 to 2.5 hours.

• 20 minutes before the meat is done, prepare tortillas, salsa, sour cream, and cilantro.

• Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

• Remove meat from water bath and drain. In the same skillet (or a grill pan if you have it) over high heat, drizzle some oil and sear the fajita meat or flank steak. This should only take a minute or two since the meat is already cooked. Remove and allow to rest on a cutting board.

• If you used a flank steak, slice the meat right before serving.