Carne Asada

From the kitchen of Carly

Charred poblanos and green onions meet perfectly seared skirt steak in this straightforward grilled masterpiece. Build your own tacos with warm tortillas, creamy avocado, and bright salsa. High-heat cooking delivers serious flavor in minimal time.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 poblano chiles
  • 12 bunches green onions (about 12), dark green tops trimmed
  • 12 pounds skirt steak, cut crosswise into 6-inch-wide pieces
  • 14 garlic cloves, minced
  • 1Coarse kosher salt
  • 1Corn or flour tortillas
  • 12 avocados, peeled, pitted, sliced
  • 1Lime wedges
  • 1Salsa Mexicana

Instructions

  1. Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.

  2. Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

  3. Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.