Ingredients
- Branding Iron Ranch Beef Carne Asada
- Cilantro
- Lime
- White Onion
- El Mexicano Cotija Queso Cheese
- Salsa Verde
- White Corn Tortillas
Instructions
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STEP 1
Preheat an outdoor grill or grill pan to medium heat. Add steak and cook until charred on one side, 3-4 minutes. Flip and cook an additional 4-5 minutes, until internal product temperature reaches 160°F on a meat thermometer. Remove from heat and set aside to rest, 5 minutes.
- 1 (16 oz) pkg carne asada flap steak (marinated & ready-to-cook)
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STEP 2
Meanwhile, wash, dry, and pick cilantro leaves off the stems. Wash, dry, and cut lime into wedges. Peel, halve, and mince onion. Place all three toppings on a plate and set aside.
- 1/2 small bunch cilantro
- 1 lime
- 1/4 medium white onion
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STEP 3
While the steak is resting, preheat a skillet over medium-high heat. Once the skillet is hot, working in batches, add tortillas and cook until lightly charred, about 30 seconds per side. Remove to a plate and loosely cover with aluminum foil to keep warm.
- 8 small corn tortillas
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STEP 4
Thinly slice steak against the grain.
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STEP 5
Divide warmed tortillas between plates, then top with steak strips. Crumble cheese over top, drizzle with salsa verde, then sprinkle with cilantro and onion. Serve with lime wedges for squeezing and enjoy!
- 1/4 (10 oz) block cotija cheese
- 1/2 cup salsa verde
