Simple & Authentic Carne Asada Street Tacos (w/ red & green salsa)

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin is leaner, while chicken thighs are more budget-friendly.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour tortillas are often cheaper.

Start by choosing chuck steak for the tacos instead of flank or skirt steak.

Season the chuck steak with salt, black pepper, onion powder, and garlic powder.

Place the seasoned steak on a wire rack to allow airflow for better crust formation.

Set the seasoned steak aside to cook later.

Peel and dice a white onion, then place it in a bowl.

Chop cilantro and add it to the bowl with the diced onion, then toss them together.

For green salsa, peel tomatillos and rinse them off, then cut them in half and place them on a sheet tray.

Roughly chop the remaining half onion and add it to the sheet tray with the tomatillos.

Crush some garlic and add it to the sheet tray.

Drizzle olive oil over the vegetables on the sheet tray and sprinkle with salt.

Cook the vegetables on a flat top or pan, watching the garlic closely to avoid burning it.

Remove the garlic after about 2 minutes, and after about 8 minutes, check the tomatillos and onions for a nice char and softness.

Wipe down the cooking surface after removing the vegetables.

Add the charred vegetables, avocado, cilantro, lime juice, chicken bouillon powder, salt, pepper, and ice into a blender.

Blend until smooth for the green salsa, adjusting texture to preference.

For red salsa, place Roma tomatoes on a sheet tray and roast them in the oven.

Chop a jalapeno, leaving seeds in or out based on spice preference, and add it to the sheet tray with the tomatoes.

Add half a white onion to the sheet tray with the tomatoes and jalapeno.

Once roasted, blend the red salsa ingredients until smooth or desired consistency is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary