Carne Asada Steak Tacos

homemade flour tortillas really put these tacos over the top! recipe in the side bar

Spice rub:

1 Tablespoon chili powder

1/2 teaspoon EACH - garlic powder, onion powder, kosher salt, black pepper

1/4 teaspoon ground cinnamon

Mix in a small bowl.

juice of one lime

1 and 1/2 pounds carne asada steak (skirt steak, flank steak, flap steak)

Squeeze, or brush the lime on top of the meat. Sprinkle with the spice mixture. Let sit for a few minutes while you heat the grill, or a grill pan that has been brushed with olive oil. Grill, or broil the steaks for 3-5 minutes on each side, depending how thick the meat is. You know it's ready to turn when the meat starts to sweat all over. Turn and cook another 3-5 minutes. Let steak rest for 10-15 minutes, so the juices will remain when you cut into it.Thinly slice meat against the grain at a 45 degree angle. 

Great with Chimichurri sauce drizzled on top. 

For the tacos in the picture I garnished with chimichurri sauce, red onion, tomatoes and feta cheese - darn it! I forgot the avocado! 

Marinated Sirloin Steak

This is a wonderful marinade it can make a holiday special main dish, or since the meat has to marinate overnight it makes a great take along for camping. Just grill it up after you get your camp set up.

Marinated Sirloin Steak

2 to 2 1/2 pds sirloin steak (about 1 inch thick)
1 1/2 cups water
3/4 cup soy sauce
1/4 cup worcestershire sauce
1 medium onion, chopped
2 tbl white wine vinegar
2 tbl lemon juice
2 tbl dijon mustard
2 garlic cloves, minced
2 tsp dried parsley flakes
1 tsp dried thyme
1 tsp italian seasoning
1 tsp pepper

Place steak in a shallow dish, or large heavy duty resealable plastic bag. Combine remaining ingredients; pour over meat. Cover or seal, and refrigerate overnight. Remove meat; discard marinade. Let sit about 20 minutes before grilling. Grill uncovered, over medium coals/heat until meat is cooked as desired about 6-7 minutes per side for rare, 8-10 minutes per side for medium, or 11-13 minutes for well done. 6 servings.

Herb-Crusted Flank Steak

• 2 tbl dijon mustard
• 1/2 tsp minced garlic
• 1/4 tsp ground pepper
• 1/8 tsp tarragon
• 1 pd flank steak
• 1/3 cup fresh bread crumbs
• 1 tbl. chopped fresh parsley

Preheat broiler. Combine first 4 ingredients. Spread half on one side of the meat. Broil mustard side up for 4 minutes. Turn meat over, spread with remaining mixture; broil 3 minutes. Combine breadcrumbs and parsley; pat evenly on meat. Broil 1 minute more. Let stand 5 minutes. 4 Servings.

Grilled Five Spice Steak

Marinade

• 1/2 cup soy sauce
• 2 tbl. minced fresh ginger AND garlic
• 1 tbl. vegetable oil
• 1 tbl. cider vinegar
• 2 tsp. red pepper flakes
• 2 tsp. five-spice powder (should be easy to find in the spice aisle)
• 2 1/2 pds top round steak, or london broil

Combine ingredients for marinade in a shallow dish. Add meat, turning to coat with marinade. Cover and refrigerate overnight. One hour before grilling, remove steak from fridge. Prepare grill. Grill meat over medium coals 12-15 minutes per side. Let stand 10 minutes. Slice VERY thin across the grain.

Mustard Topped Sirlion

• 1 tbl. dijon mustard
• 1 tbl prepared horseradish
• 1 clove garlic, crushed
• 1 boneless sirloin

Mix first 3 ingredients. Broil steak 10-12 minutes. Spread mustard mixture evenly over steak. Broil 1-2 minutes.