Carne Asada with Tomato Corn Salsa, Avocado & Arugula

Blue Jean Chef

Serves: 4

Ingredients

  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo, chopped
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh oregano, chopped
  • 1/2 tsp ground cumin
  • 3 limes, juiced
  • 1/3 cup olive oil
  • 1-1-1/2 lb flank steak (depending on your appetite)
  • Salt
  • Pepper, freshly ground
  • 1 ear fresh corn kernels (about 1 cup)
  • 1 cup tomato, chopped
  • 1/4 cup red onion, minced and rinsed with cool water
  • 1 Tbsp olive oil
  • 1/2 lime, juiced
  • 1/4 tsp salt
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 4 8" round flour tortillas
  • 1 avocado, peeled and sliced
  • 2 handfuls of arugula

Preparation

First, make the marinade. Combine the garlic, chipotle, parsley, oregano, cumin, lime juice, and olive oil in a non-reactive bowl. Coat the flank steak with the marinade and let it sit together in the refrigerator for 1-4 hours.

While the steak marinates, prepare the salsa. Combine the corn kernels, tomato, red onion, olive oil, lime juice, salt, and pepper in a bowl. Set aside.

Preheat the grill until hot. Place the Cook's Essentials® BBQ pan on the grill and preheat for 5 minutes. When the BBQ pan is ready, place the flank steak onto the pan and grill for 3 minutes per side (for medium).

Remove the steak from the BBQ pan and let it rest for a few minutes. Quickly grill the tortillas, just to create marks and warm them up. Slice the steak against the grain on a bias, making thin strips.

Wrap the strips of steak in the tortillas along with some sliced avocado, a handful of arugula, and a spoonful or so of salsa. Enjoy! Serves 4.