Carne Asada Tacos or Lettuce Wraps
Thinly sliced grilled steak topped with sautéed onions and peppers wrapped in butter lettuce or warm corn tortillas!
Servings: 4
Ingredients
- 1 tsp. ground chipotle chili
- 1 tsp. ground cumin
- 1/2 tsp. dried Mexican oregano crumbled
- 1/2 tsp. kosher salt
- 1 1/4 lbs. skirt steak cut into 4 pieces
- 3 T. extra virgin olive oil
- 1/2 lime
- 1 lg. sweet onion halved, cut into thin strips
- 1 lg. red bell pepper seeded, cut into 1/2-inch strips
- 1 lg. green or yellow bell pepper seeded, cut into 1/2-inch strips
- 1 lg. poblano or Anaheim chile seeded, cut into 1/2-inch strips
- 2 cloves garlic chopped
- 1/4 c. chopped cilantro
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 12 butter lettuce leaves or corn or flour tortillas, warmed
- Lime wedges
Instructions
- Combine chipotle, cumin, oregano, and salt in a small bowl. Rub steak pieces with 1 tablespoon of the oil, then with spice mixture. Squeeze juice from lime half over steak pieces.
- Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and chile; sauté 4 minutes. Add garlic and continue to sauté for 4 to 6 minutes, or until crisp-tender. Remove from heat; stir in cilantro and season with kosher salt and pepper.
- Meanwhile, heat a stove-top grill pan over medium heat.
- Grill steaks 3 minutes per side for medium-rare. Remove from the grill; let rest 5 minutes then slice steak against the grain.
- Serve steak with peppers and onions in lettuce leaves or warm tortillas. Top with your favorite salsa and guacamole. Garnish with lime wedges.
