“Mmmm- grilled steak and fresh vegetables surrounded with a Mexican-style wrap!”
1 1/2 tablespoonslime juice
1 1/2 lbsskirt steaks
1/2 teaspoonsea salt
1/4 teaspoonground black pepper
8 10-inch flour tortillas (I use the mini, plain tortillas as well as larger tomato or spinach flavored) or 810-inch corn tortillas( I use the mini, plain tortillas as well as larger tomato or spinach flavored)
1 (16ounce) jars chunky salsa
2avocados, pitted peeled and sliced
1/2 cupchopped fresh cilantro
Additional toppings to taste (I use jalapenos, pepperoncinis, tomato, spinach/lettuce).
Sprinkle lime juice over steak and season both sides with salt and pepper.
Grease rack with olive oil before placing steak on grill.
Grill until desired doneness is reached.
Transfer to a cutting board to rest.
Thinly slice across the grain.
Quickly warm tortillas on grill, about 5 seconds per side.
Serve meat in tortillas with salsa, avocado, onion and cilantro.
Note: these can easily be done on the stove top!
“A great way to make Mexican when you live far from the border! These were excellent. My husband enjoyed them very much, as it was his first time with carne asada. I didn’t have jarred salsa (we live outside the US), so I made my own, and we only had one avocado, but they were delicious.Used flour tortillas, but I bet corn would be tasty as well. Thanks for sharing this recipe, s’kat! If you have other tried and true Mexican recipes, please post more!”
“S’kat, this was good! I made the meat on the grill (and heated the tortillas there as well). I used small flour tortillas and instead of jarred salsa, I used my own homemade pico de gallo. I really liked eating them with the avocados, it really added to the flavor. Thanks for posting this! “