Fold flavorful grass-fed steak into soft flour tortillas, along with sweet and charred spring onions, and a dollop of thick avocado crema.
Allergen Note: Contains milk, wheat.
Trim the spring onions, and cut them lengthwise into halves or quarters, depending on size. Pick the cilantro leaves and toss the stems. Cut the lime into wedges for serving. Remove the steak from the packaging and pat dry with paper towels. Sprinkle generously with the adobo seasoning and season with salt on both sides.
In a cast-iron skillet or ovenproof pan over medium-high heat, warm 3 tablespoons olive oil. Add the spring onions (it’s okay if they don’t totally fit, the tops will wilt down), and sear until they begin to char, 3 to 5 minutes. Flip the spring onions and sear on the other side, 2 to 3 minutes. Transfer to a board and season lightly with salt. When cool enough to handle, roughly chop.
Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon oil. When the pan is searing hot, add the steak and cook until browned on the first side, 2 to 3 minutes. Flip and continue to cook until done to your liking, 1 minute longer. Transfer the steak to a cutting board to rest, 5 minutes. Roughly chop the steak.
Meanwhile, 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, and fill with the carne asada and charred spring onions. Drizzle with the avocado crema, scatter with the cilantro leaves, and serve warm, with the lime wedges for squeezing.
The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.