CARNE ASADA WITH SALSA MEXICANA

Carne Asada With Salsa Mexicana image

Provided by Little Suzy Homemak

Categories Steak

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

12 tortillas
8 poblano chiles
2 bunches green onions, dark green tops trimmed off
2 lbs skirt steaks, cut crosswise into 6-inch wide pieces
4 garlic cloves, minced
coarse kosher salt
2 avocados, peeled, pitted and sliced
lime wedge
12 ounces tomatoes, cut into 1/4-inch cubes
1 medium white onion, cut into 1/4-inch cubes
2 -8 jalapeno chiles, chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
coarse kosher salt

Steps:

To make the salsa: Can be made 2 hours ahead. Let stand at room temperature. Combine tomatoes through lime juice in a medium bowl. Season to taste with coarse kosher salt.
To make the Carne Asada: Prepare barbeque (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to a plate; tent with foil. Transfer chiles to a bowl; cover with plastic wrap and let stand for 15 minutes. After 15 miutes peel and seed the chiles; cut into1 inch wide strips. Transfer to a plate and tent with foil.
Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until slightly charred, about 10 seconds per side. Cut steaks crosswise into strips; transfer to a plate.
Serve steak with tortillas, chiles, onions, avocado slices, lime wedges adn Salsa Mexicana.

Nutrition Facts : Calories 686.2, Fat 27.2, SaturatedFat 7.2, Cholesterol 66.9, Sodium 769.7, Carbohydrate 68.9, Fiber 8.9, Sugar 7.3, Protein 42.2