Prep Time: 4 Hours, 15 Minutes
Cook Time: 15 Minutes
Servings 4

Nutrition Information (per serving)
Calories 774; Fat 46g; Saturated Fat 11g; Cholesterol 125mg; Sodium 1350mg; Carbohydrate 44g; Sugar
8g; Fiber 11g; Protein 49g

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TACOS CARNE ASADA WITH GRASS-FED STEAK
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Instructions
  1. Preparation 1. In a small bowl, combine the lime zest, garlic, cumin, salt, pepper and red pepper flakes. 2. Add olive oil and stir to combine. 3. Place the steak on a rimmed pan or dish and coat both sides with the wet rub. 4. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. 5. About 30 minutes before cooking, take the steak out of the refrigerator to come to room temperature. 6. Heat the grill to medium-high heat (about 450°F). 7. Cut the avocados into quarters, removing the pit but leaving the skin on. 8. Brush the avocado with lime juice and olive oil, and sprinkle with salt and pepper. 9. Grill the steak to your desired doneness (about 4-5 minutes per side for medium rare). 10. Transfer the steak to a cutting board and let rest for 3-4 minutes before slicing. 11. Grill the avocado, about 2-3 minutes per side and transfer to a platter. 12. Grill the corn tortillas for 1-2 minutes to warm them and get some grill marks. 13. To serve, slice the steak into thin strips and arrange on a platter. Peel the skins from the avocados and slice lengthwise into thirds. Wrap the warm corn tortillas in a dish towel to keep them warm and soft. Serve with queso fresco, salsa verde and picked onions.