MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carne Asada Street Tacos
Categories: Beef, Herbs, Beer, Chilies, Herbs
Yield: 4 servings

1/4 c Soy sauce
3/4 c Olive oil; divided
12 oz Bud Lite - Lime
2 tb Fresh lime juice
2 tb Apple cider vinegar
2 ts Black pepper
2 ts Ground cumin
4 cl Garlic; minced
1 Jalapenoop; seeded, diced
- fine
1/2 c Fresh cilantro; chopped
2 lb Flank steak
4 Flour tortillas; warmed
4 tb Queso fresco cheese
1/2 c Fresh pico de gallo
1/2 c Guacamole
1/2 c Cilantro crema or sour
- cream

Marinate the steak: In a large bowl or sealable
container, whisk together 1/2 cup olive oil, soy sauce,
beer, lime juice, vinegar, black pepper, cumin, minced
garlic, jalapeno and cilantro. Place the steak in the
marinade and coat thoroughly with marinade. Cover in
plastic wrap and refrigerate for 6 hours or overnight.

Preheat grill: Preheat your grill for high direct heat
on one side with part of the grill reserved with fewer
coals (or gas flame) for low, indirect heat.

Remove the steak from the marinade: Lightly brush off
most of the bits of cilantro and garlic. Brush with
remaining 1/4 cup olive oil and season with Kosher salt
and ground black pepper to taste.

Sear the steak: Place the steak on the hot side of the
grill. Grill the steak for about 3-4 minutes, until well
seared on one side, then turn the steak over and sear on
the other side. Once both sides are well seared, move
the steak to the cool side of the grill, with any
thicker end of the steak nearer to the hot side of the
grill.

Remove the cooked steak - Cover the steak with foil and
let rest for about 10 minutes.

Cut across the direction of the grain of the meat. Angle
your knife so that your slices are very thin.

Add to warm tortillas and top with queso fresco, pico de
gallo, guacamole and cilantro crema to serve.

RECIPE FROM: https://schnucks.com

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