For at least a decade in California but probably everywhere by now, the most popular condiment is salsa. There are many varieties from pineapple to peach. In a similar way, many varieties of vegetables go well with tacos and burritos. Tonight I’m making Carne Asada, but I will stir fry vegetables in a separate pan– corn, onions, squash, green-yellow-red peppers to serve on the side. Canne Asada is perfect for a weekend party.
Ingredients for 6 servings:
- 4 x well trimmed beef Rib Eye Steaks 3/4″ thick
- 2 T. lime juice
- 6 x flour tortillas 6″ size
- 1/4 c. 2% milk cheddar, shredded
- Place steaks in a utility disk. Sprinkle with half the lime juice, rubbing into surface. Turn steaks and repeat using remaining lime juice. Cover and chill. Prepare coals or use a George Foreman grill.
- Wrap tortillas securely in heavy-duty aluminum if you are BBQing.
- Place steaks on grill over medium coals. Grill steaks for 12 to 15 min for rare (140 F) to medium (160 F) or possibly to desired doneness, turning once. Cut steaks into long strips.
- Top each steak with an equal amount of cheese. Serve with salsa, vegetables, rice, tortillas, and a lettuce-tomato salad. Don’t forget the chopped avocada, green salsa, and light sour cream.