Mexican: Carne Asada Tacos

Ingredients:

  • 182 grams (0.4 lbs) of flank steak
  • 28 grams of beer
  • 16.7 grams of Greek yogurt
  • 8.3 grams of lime juice
  • 6.7 grams of grapeseed oil
  • 10 grams of cilantro
  • 1.4 grams of black pepper
  • 1.6 grams of Hatch red chile powder
  • 1 gram of Hatch green chile powder
  • 3.7 grams of salt
  • 1 gram of onion powder
  • 0.6 grams of garlic powder
  • 2 grams of lime juice (to drizzle after grilling)
  • Tortilla Land flour tortillas or corn tortillas (your preference)
  • Optional Toppings:
    • white onion (finely diced)
    • fresh cilantro (chopped)
    • Tomatillo Sauce (Recipe Link)
    • sour cream

Instructions:

  1. Tenderize the Steak: Use an empty glass bottle, such as a beer bottle, to tenderize the steak. Remove the cap and, using the open end, firmly pound the meat until it is tenderized. Alternatively, you can use a meat tenderizer, but the glass beer bottle is preferred for this method.

  2. Marinate the Steak: Trim any excess fat from the flank steak and place it in a large bowl. Add all the ingredients from the beer to the garlic powder for marinating. The beer and Greek yogurt are crucial for tenderizing the meat. Allow the steak to marinate in the fridge for at least 4 hours, but preferably around 6 hours. Do not marinate for more than 6 hours to avoid over-tenderizing.

  3. Prepare for Grilling: One hour before grilling, remove the steak from the fridge to allow it to come closer to room temperature for more even cooking.

  4. Prepare Toppings: If you're making homemade tomatillo sauce, start it before you begin grilling the steak to ensure it's ready to accompany the tacos. Finely dice onions and chop cilantro, setting them aside for later use.

  5. Preheat the Grill: Preheat your grill to the highest setting to achieve a strong sear on the steak. Grill the steak to your preferred level of doneness, medium or medium-well, ensuring each side gets a good sear.

  6. Rest the Steak: After grilling, let the steak rest for 5-10 minutes. During this time, drizzle lime juice over the steak as specified to enhance flavor.

  7. Prepare Tortillas: Cook tortillas according to package instructions while the steak rests, preparing them for taco assembly.

  8. Slice the Steak: Slice the steak into very thin slices, about ¼ inch (approximately 0.3 cm) thick, ready for taco filling. Or you can chop the steak into cubes if you prefer that texture.

  9. Assemble Tacos: Fill tortillas with steak slices and top with tomatillo sauce, diced onions, and cilantro for an authentic taste.

  1. Serve: Serve immediately and enjoy the truly authentic taste.