Thinly sliced steak crisps up quickly, whether you sear it in a skillet, or feel like firing up the grill. And grass-fed steak gets along great with sweet bites of tomatoes and corn.
What You Get
Carne asada beef (see note below)
What You’ll Need
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
Cut the cherry tomatoes in half. Shuck the corn, and cut the kernels from the cob. Slice about ¼ cup of the green onions. Chop about ¼ cup of the cilantro, including the stems. Mince the jalapeño, removing the seeds, if you prefer less heat. In a bowl, combine the tomatoes, corn, green onions, cilantro, and jalapeño to taste. Add the juice of ½ lime, 1 tablespoon olive oil, and ¼ teaspoon salt. Season to taste with additional lime juice and salt. Cut the remaining lime into wedges for serving.
Drain the carne asada, place it in a bowl, drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt, and turn to coat. In a large cast-iron skillet or frying pan over medium-high heat, warm 1 tablespoon olive oil. When the oil shimmers, working in batches if necessary, add the carne asada to the pan and cook until browned or a little charred on one side, 2 to 3 minutes. Flip and repeat on the other side, 1 to 2 minutes longer.
Transfer the meat to a cutting board and let rest, 3 minutes. Dice into pieces about ¼-inch thick. (For crispier meat, you can return the pan to the heat, add a drizzle of olive oil and the diced beef, and sauté until dark at the edges, 3 minutes.)
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates, doubling them up, and fill with the carne asada and cherry tomato salsa. Serve warm, with the lime wedges for squeezing.