Chef Luke Zahm prepares mouth watering CARNE ASADA recipe over open fire!

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast offers a more economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Prepare blue corn tortillas from Tortilleria Zapa in Lone Rock, Wisconsin.

Smoke and blister dried chilies over an open fire until ready for the marinade.

Add chilies to a food processor along with sesame, Yuzu, dehydrated ramps, black pepper, salt, and tomato vinegar.

Pulse the mixture and add sunflower oil and lime juice, then pulse again to combine.

Marinate the skirt steak with the mixture, ensuring it is well coated. Let it marinate for at least an hour or up to a couple of days for best flavor.

Preheat the grill until hot for cooking the skirt steak.

Grill the marinated skirt steak until cooked almost all the way through, ensuring it is not served raw or medium rare.

While the steak cooks, separate the blue corn tortillas and warm them over the heat to soften and enhance their flavor.

Once the steak is fully cooked, remove it from the grill and let it rest briefly.

Cut the steak against the grain to ensure a tender texture.

Assemble the tacos by placing a smear of salsa matcha on the tortilla, followed by the grilled skirt steak, Mexican cheese, pickled red onions, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary