Carne asada is a staple of northern Mexico’s food. We are always ready to grill! These steak tacos are marinated in a delicious mixture of orange and lime juice, light beer, and a touch of mustard and soy sauce. There are many versions of the marinade but it can be easily adapted. The result is a tender and flavourful steak, ready to be enjoyed in a good tortilla with beans and salsa. Simple but amazing!
Steak Tacos
-2 bavette/flank steaks
-½ cup lager
-juice of 1 orange
-juice of 1 lime
-1 tbsp soy sauce
-1 tbsp mustard, American style
-1/2 onion, sliced
-salt and black pepper, to taste
-garlic salt, to taste
-vegetable oil
1 Place the steaks on a large tray and add salt, pepper, and garlic salt to taste on both sides.
2 In a bowl, mix the lager, orange and lime juice, soy sauce and mustard. Pour over the steaks and arrange the onion slices on top of the beef. Cover and leave it to rest inside the fridge for at least 1 hour before cooking. The longer, the better.
3 Lightly brush a grill pan with oil and set it on medium heat. While the pan is coming up to temperature, remove the steaks from the marinade and lightly pat them dry before placing them on the grill pan. The cooking time will depend on the thickness of your steaks, anywhere between 4 to 8 minutes on each side should do. You can add the onion slices to the grill! Grilled onions are fantastic.
4 Once the steaks are done, place them on a cutting board and leave them to rest for a few minutes before slicing them. Sprinkle with some salt while still warm.
Roasted Cactus Salsa
-3 medium tomatoes
-2 Arbol chilli (or more to taste)
-1 jalapeno pepper
-cactus paddles or strips, rinsed and pat dried
- ¼ onion, diced
-a handful of cilantro, roughly chopped
-lime juice, to taste
-salt and black pepper to taste
1 Place the tomatoes, jalapeno, Arbol chilli and cactus (rinsed and dried) on a hot pan with no oil on it. Turn them often until all sides are nicely charred. Pay close attention to the Arbol chilli since it can burn quite quickly. It needs to be bright red and slightly toasted but not burned.
2 Slice or dice the cactus and set aside.
3 Add the tomatoes and chillies to a blender and pulse just until the ingredients come together. This is a salsa with a lot of texture so we want to see bits of the ingredients. If you have a mortar, we highly recommend to use it for this salsa, the texture is much better.
4 Pour the salsa into a bowl and mix in the fresh onion, cactus and cilantro. Add salt, pepper and a light squeeze of lime juice. Mix well and adjust seasoning to taste.
Notes
- We highly recommend using Arbol chillies for this salsa, one will give a nice spicy touch to the salsa but you can add more for a stronger kick. You can, of course, skip this completely if you don’t like spicy food.
- You can roast ready-to-use cactus paddles or strips. Just make sure to rinse them very well and pat them dry before placing them onto the grill.
- This salsa is excellent for everything! It is fresh, spicy and bright. Try it with quesadillas, with tortilla chips, over nachos...
To Serve
-limes
-radishes
-grilled spring onions
-Salsas! Aside from the Roasted Cactus Salsa, we used our beloved Creamy Tomatillo Sauce. You can find the recipe here.
1 Warm the corn tortillas and keep them nice and ready wrapped in a tea towel or one of our tortilla warmers.
2 Add beans, refried or whole, to your tortillas and follow up with a good amount of steak strips. Top with the roasted cactus salsa and some lime juice and salt as the last touch if needed.
Pro tip: Are you grilling?? Warm-up corn tortillas directly onto the grill to get them charred! A delicious combination of toasted edges and soft in the middle tortilla that you'll love! Do you want to take it to the next level? Add some cheese to the tortilla while warming up and end with charred quesadillas ready to be enjoyed as they are or to top up with steak and salsa. Just amazing stuff!
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