Asian Carne Asada Tacos
Yield: 6 servings
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Prep Time: 15 minutes
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Cook Time: 5 minutes
Ingredients
- 1 ½ pounds beef skirt steak
- ½ cup Nakano® Seasoned Rice Vinegar
- 2 tablespoons sugar
- 2 teaspoons sambal oelek (Asian chili garlic sauce)
- ½ teaspoon kosher salt
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 teaspoons ancho chili powder
- ½ teaspoon ground cumin
- Corn tortillas, warmed
- Roasted tomato or tomatillo salsa
- Cilantro sprigs, sliced avocados, thinly sliced radishes
Pickled Onions:
- ¼ cup water
- 1 medium red onion, halved, thinly sliced
Directions
- Pierce steak at ½-inch intervals with fork. Whisk vinegar, sugar, sambal and salt in large bowl. Remove ¼ cup mixture and reserve for later use. Add soy sauce, oil and spices to remaining vinegar mixture in bowl. Add steak; turn to coat. Let stand 10 min. to marinate.
- Meanwhile, combine water and reserved vinegar mixture in medium microwaveable bowl. Microwave 2-3 min. or until hot. Add onions, submerging in vinegar mixture. Let stand at room temperature until cool.
- Preheat grill to high heat. Grill steaks 1-2 min. on each side or until medium rare. Let stand 5 min. before slicing against the grain into thin strips. Serve with tortillas, salsa, pickled onions, cilantro, avocado and radish garnishes.
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