CARNE ASADA Ingredients

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1 teaspoon(s) ground chipotle chili 1 teaspoon(s) ground cumin 1/2 teaspoon(s) dried Mexican oregano, crumbled 1/2 teaspoon(s) kosher salt 1 large (1 1/4-pound) skirt steak, cut into 4 pieces 3 tablespoon(s) extra-virgin olive oil 1/2 lime 1 large sweet onion, halved, cut into thin strips 1 red bell pepper, seeded, cut into 1/2-inch-wide strips 1 yellow bell pepper, seeded, cut into 1/2-inch-wide strips 1 large poblano or Anaheim chile, seeded, cut into 1/2-inch-wide strips 2 clove(s) garlic, chopped 1/4 cup(s) chopped cilantro 1/2 teaspoon(s) kosher salt 1/4 teaspoon(s) freshly ground pepper 12 corn tortillas, warmed according to package directions Lime wedges


1. Combine chipotle, cumin, oregano, and salt in a small cup. Rub steak pieces with 1 tablespoon of the oil, then with spice mixture. Squeeze juice from lime half over steak pieces. Heat a stove-top grill pan over medium heat. 2. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and chile; sauté 4 minutes. Add

garlic and continue to sauté 4 to 6 minutes, or until crisp-tender. Remove from heat; stir in cilantro and season with kosher salt and pepper.

3. Grill steaks 3 minutes per side for medium-rare. Remove from grill; let rest 5 minutes. Slice against the grain and serve with pepper mixture, warm tortillas, and lime wedges.