I think Taco Tuesday is my new favorite day of the week.
Sure, it’s not Saturday or Sundays- those cherished weekend days- but it has tacos. So that’s a total win!
Another win? I got my move date!!!
You see, back in November in a fit of I-hate-Boston-and-I-must-get-out-of-here rage, I walked into my HR office asking about my transfer and impulsively said that my move date was flexible since I was just moving into my dad’s house, not like waiting for a rental to start. So this info was passed on, and before Christmas I spoke to the HR woman out of Atlanta coordinating the move for Tampa. She mentioned that Tampa was interested in an earlier move date, as early as February 1st! ZOMG.
So then the holidays arrived and everyone was off and I had to anxiously wait for an official start date and offer letter. As the days ticked on I was getting more and more anxious about finalizing the date as February was just around the corner!
But alas, I got the call yesterday and I am all set up with my last day in Boston on the 12th and I start up in Tampa on the 15th! So 1 more month! I’m so excited, nervous, and everything all rolled up into one!
In related excited news, I am super excited to share this recipe for Carne Asada Tacos with a Roasted Tomatillo Salsa. Super excited.
There is a lot of excitement going on today!!!
The steak is great in this taco, but the real amazingness thing is the Roasted Tomatillo Salsa. You’ll be saying “I put that $#!% on everything!” like that old lady in those hot sauce commercials. It’s great on eggs, chicken, tacos, nachos, enchiladas… I could list it all out but the list would be as long as a CVS receipt.
While this is grilled recipe, I don’t think that it’s completely insane to share it now… in January. We regularly grill throughout the year in Boston, so I feel that these work for any time of the year wherever you live. And if you don’t feel like standing out in the cold at your grill, then just use an indoor Grill Pan. Or if you don’t have one of those, then just give it a quick sear on both sides, let it rest, and then slice it up. Super simple.
Take a bite of these Carne Asada Tacos and you’ll be transported back to the summer. Let’s skip this cold and just enjoy summer life with tacos. Forever.
Carne Asada Tacos with a Roasted Tomatillo Salsa
Makes 4-6 servings
For the Carne Asada
- 1 12 -ounce jar sliced pickled jalapenos
- 1 1 3/4 -pound flank steak,trimmed
- Kosher salt and freshly ground pepper
For the Salsa
- 1 pound tomatillos, husked and rinsed
- 1-2 jalapenos, stemmed, sliced in half
- 4 large garlic cloves, peeled
- 1 large onion, peeled, cut into wedge
- 1/4 Cup vegetable oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1/4 Cup chopped fresh cilantro
For the Tacos
- corn tortillas
- thinly sliced radishes
- thinly sliced fresh jalapenos
- fresh chopped cilantro
- lime wedges
- Marinate your carne asada by pouring the jar 0f jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature for about 1 hour.
- While your steak is marinating, make the salsa. Halve or quarter your tomatillos. Place on a baking sheet with the jalapenos, garlic, and onion. Drizzle with olive oil, mix to coat everything.
- Place the baking sheet until a broiler for 4-5 minutes, until everything is starting to char. Set aside to cool a bit.
- Pour the roasted vegetables into a blender, then add the rest of the salsa ingredients. Blend until smooth. Store in an air tight container for up to 48 hours.
- When your seak is done marinating, preheat a grill or grill pan to high. Remove the steak from the marinade, pat the steak dry and then sprinkle with seasoning.
- Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest for 10 minutes, then slice against the grain.
- To assemble the tacos, stack 2 tortillas on a plate, lay a few pieces of steak in the middle, then top with salsa, radishes, jalapenos, and cilantro. Squeeze lime wedges on the tacos right before eating.
Carne Asada adapted from from Aaron Sanchez
This post contains affiliate link(s).