Carne asada, made with a cut from the skirt or flank is commonly prepared in the northern and western parts of Mexico, it is often served with fresh guacamole, grilled onions, rice, tortillas and fresh salsa. Great cooked on the BBQ
- 908gms Bavette de flanchet
- 12 flour tortilas
- 150ml tequila
- 50ml lime juice
- 50ml lemon juice
- 50ml orange juice
- 4 cloves of crushed garlic
- 1 medium onion
- 2 tsp cracked black pepper
- pinch of salt
- 2 tsp Tabasco
- 2 tbsp rapeseed oil
Mix the fruit juices, garlic, onion, tequila, Tabasco, rapeseed oil, salt and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let steak marinade for 6 to 8 hours.
Preheat your oven to 180c and a heavy griddle pan. (also great done on the BBQ)
Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place in the oven at 180c to warm through.
Remove meat from marinade, reserving marinade. Place in the hot pan. Turn the steak during cooking. Brush steak with remaining marinade. Cook to your liking, but no more than medium (2 to 3 minutes each side for medium-rare). Cut into thin slices across the grain of the meat.
Place a few slices of steak on each tortilla with salsa and guacamole and serve.