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Richard from Chicago, Illinois is looking to replicate a carne asada dish he had in Chicago. This was tasty!

Marinade

14 OZ New York Strip
2 TBS Scallions
2 TBS Cilantro
Squeeze of 1 Lime
2 TBS Olive Oil
1 TBS Garlic
Salt and Pepper To Taste

Salsa

2 Tomatillos Chopped
2 Heirloom Tomatoes, Chopped
1/2 C Sweet Onion Diced
1 Serrano Pepper Diced
2 TBS Cilantro Diced
Squeeze of 1 Lime
Salt and Pepper To Taste
2 Each Red and Yellow Peppers Slice
1 Sweet Onion, Sliced
2 TBS Olive Oil
Salt and Pepper To Taste
Avocado To Taste
8 inch Flour Tortilla Wraps

Procedure: Season the steak with salt and pepper and place into a plastic bag.  Place all marinade ingredients in the bag and place in the cooler for at least one hour.  Be sure to move the bag around allowing for all the ingredients to touch the steak.

Next, place all salsa ingredients in a mixing bowl, mix well and set aside. < On a large tin foil sheet place peppers, onions, olive oil and salt and pepper and form into a tent. Using a grill on high heat place tin foil tent and steak on the grill and cook for a total of 8-10 minutes, flipping the steak to cook evenly. 2 Minutes before desired temperature of steak in accomplished place tortilla shells on top rack to heat up. Assemble carne asada wraps appropriately and garnish with avocado. Serve hot and Enjoy!