4th of July Carne Asada Tacos
Grilled marinaded Flank steak. Baked Mac and Cheese. Grilled Pineapple salsa. Elote Salsa.
Ingredients
- 1 lb Flank Steak
- 1 pineapple
- 1 poblano pepper
- 2 ears of corn
- Cilantro
- Cotija Cheese
- Cream
- Jalepeno
- Light mayo
- Lime juice
- Monterrey Jack Cheese
- Sharp cheddar cheese
- Shell pasa
- Tajin
- Yogurt
Instructions
- Flank Steak: Add Soy sauce, lime juice, garlic, oil, jalapeño, salt, pepper, and cumin to a deep dish an mix. Add meat and cover to marinade for 1 hour. On a 450 F grill. Sear probably 8-12 minutes a side depending on thickness until center is ~130F. Rest 10 minutes
- Mac and Cheese: Par boil pasta till just before el dente. In a saucepan make a roux with butter and flour, use heavy cream and milk to thin out, add both monterey jack and cheddar shredded until combined and smooth. Add salt and pepper to taste. Combine pasta in sauce, add to Baking dish and top with extra cheese and Bake for 10 minutes at 400 and optionally broil the top to your desired color of cheese.
- Pineapple Salsa: Slice pineapple and skewer. Sear until charr lines on both sides. Sear Poblano pepper until deeply charred and wrap in aluminum foil to steam once removed. Chop pineapple add to bowl. Peel charred skin of pepper and remove seeds. Chop finely. Mince Cilantro. Add with lime and salt and pepper.
- Corn Salsa: Sear corn on 450F until desired color achieved. Slice corn off cob. Crumble a good bit of cotija or queso fresco. Add lime juice, tajin, and cilantro minced.
- Plate with tortillas with thinly sliced steak topped with salsa.
