Football Sunday Asada Tacos

 

Asada Tacos are one of my favorite things to cook for 2 reasons.  I get to use the grill and they are a quick and easy ‘Football Sunday’ finger food. Most of this dish can be prepped the day before or morning of gameday and then all you have to do is light up the grill and you’re ready to eat in about 15 minutes. Another benefit about this dish is using fresh Pico De Gallo or Guacamole, which not only goes great with the tacos but you can use for a dip while watching your favorite team win.

What you will need for beef marinade:

  • 1 -2 lbs.  Flank or Skirt Steak
  • 1 tbsp. celery salt
  • 1 tbsp. dried oregano
  • 1 tbsp. dried parsley
  • 1 tbsp. dried cilantro
  • 1 tbsp. pepper
  • 1 tbsp. salt
  • 1 tbsp. red pepper flakes
  • 5 cloves of garlic, minced
  • 2 tbsp. soy sauce
  • ½ white onion, rough chopped (doesn’t have to be pretty)
  • 2 oranges, halved and squeezed
  • 3 limes, halved
  • ½ cup extra virgin olive oil (EVOO)
  • ¼ cup beer (whatever you’re drinking right now)

Other Ingredients for Asada Tacos

  • Corn or Flour Tortillas
  • Pico De Gallo (check out Caveman’s Pico recipe)
  • Cheese ( I prefer to go authentic with Queso Fresco but you can use a Monterey Jack I that’s what you have)
  • Limes (as needed)

Combine all ingredients in a bowl or a zip lock bag. Squeeze the juice from the orange and limes into the mixture.  Give it a good stir, then cover and store in fridge for up to 8 hours.

***Caveman Tip: I like to do this first thing in the morning and then by 1 or 2 between football games, its ready to go.  The longer the better but don’t go over 8 hours as the acid will break down the meat too much.

Time to Grill!

Now to get that grill good and hot, I crank up the heat!

While the grill is getting hot pull your steak out of the marinade and pat it dry with paper towels. Let it sit and come up to room temp while you wait.

Once the grill is as hot as it can be, place the steaks on the grill. You may get some flare ups but don’t worry about that unless it gets excessive, you want that charred exterior. It will only take a minute or two per side.

***Caveman Tip: This cut of steak is really thin so it will only take a minute or two per side depending on the heat. You still want that pink middle and not steak jerky. Plus it will continue to cook while it rests before you slice.

After you get a good sear, pull the steaks and let them rest on a cutting board for about 5 minutes. While it’s resting, throw a few corn tortillas on the grill to heat them up and pull out the Pico, Guac, or any other topping you have.

Thinly slice the steak into ¼” strips and then cut in half or whatever size steak strips you prefer. Place the steak in the grilled corn tortilla and then top with you favorite topping, like Caveman’s Pico de Gallo.

Enjoy!!! I know I did while I watched the Chargers win their second game of the season.

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Corn Relish (Dee-lish!)

What you will need:

  • 6 ears of fresh corn, peeled
  • 2 large tomatoes, core then grill (see below)
  • 1 red onion, chopped
  • 4 tbsp red wine vinegar
  • 1 cup total red, & green bell pepper (I like to get the bag of mixed baby bell peppers, it’s easier to use than the small ones so I don’t have to waste half a large one)
  • ¼ can black beans rinsed (I typically make the relish with tacos or burritos so I can use the remaining beans with that dish)
  • 1 Jalapeno finely chopped seeds and veins removed (optional)
  • Olive Oil
  • Fresh Cilantro, chopped
  • Drizzle of balsamic vinegar
  • Salt and Pepper to taste

Prepare:

Peel 6 ears of fresh corn.  Coat with olive oil, salt and pepper.  Core 2 large tomatoes, slit an X in the bottom and coat those with olive oil, salt and pepper.  Set aside.

We love to grill anything we can to get the Caveman flavor.   So heat up your grill and lightly grill both the corn and the tomatoes.  Turn the corn frequently (we do not want blackened corn, just lightly grilled).  The tomatoes will only take a few minutes just enough to heat them up but not make them mushy.  This adds a little depth of flavor. Once grilled, remove both items and set aside to let them cool.  (Tomatoes can be put into refrigerator)

I always prefer to use fresh corn in any dish, ears of corn are cheap and add great texture to any meal.

 Assemble:

Shave the corn from the cob and put into bowl.  In a separate bowl, put your chopped red onion and coat with 4tbsp red wine vinegar and let rest for 10 minutes.

With corn, mix in the bell peppers and jalapeno. Chop the tomatoes and add to mixture.  Mix ¼ cup of black beans and stir.  Combine the red onion mixture into corn relish mixture and stir.  Add salt and pepper.  Don’t forget to taste your food and make adjustments as necessary!

Drizzle a light amount of balsamic vinegar over the mixture and stir. Top with cilantro and additional salt & pepper, if needed.