It feels like summer around here and all I want to do is cook outside, and fire up the grill! I couldn’t be more excited that we’re carrying a few products from Pacific Pickle Works here in Santa Barbara. My favorite is the pickled cauliflower which I could eat with almost anything… It’s delicious paired with these carne asada tacos, trust me on this one. I’m a huge fan of Mexican food because of the fresh, bold, bright flavors. This juicy carne asada recipe is delicious, just add some chips and fresh Carpinteria guacamole and you’ve got yourself a party.
This Pacific Pickle Works cauliflower is my favorite! This concoction blends punchy California chiles and umami-rich aromatics with a classic vinegar pucker. It’s crunchy and flavorful, and pairs perfectly with these carne asada tacos.
It’s all about the marinade! Here’s the deal… Orange juice, lime juice, olive oil, fresh garlic, dried oregano, chili powder, salt, cumin, pepper, & cayenne. Because there’s so much citrus, 1-4 hours is ideal.
Love whipping up a slaw with whatever we have in the fridge. I usually always have kale so for this one I used shaved kale, shaved Brussels sprouts (you could also just do cabbage), and pickled red onion - which I quickly pickled in red wine vinegar and organic sugar. I usually would use a lime plus olive oil to massage the greens but I used a pixie tangerine because they’re in season (a very short season that is!) and it turned out well!
1. Marinate your meat. One hour is enough, but it can sit for up to four hours. Don’t go over four hours because there’s so much citrus in the marinade, the meat will begin to break down too much if you let it sit too long.
2. Season it! Once it’s marinated, sprinkle with salt and pepper.
3. Grill it. Usually about five-eight minutes per side, but keep an eye on it.
4. Don’t forget to let it rest! You want to ensure the juiciness.. letting a steak rest is the way to go.
5. Slice the grilled steak thinly against the grain and serve! We love it on a taco but you could also serve it on its own with an avocado, radish, little gem salad.
INGREDIENTS
- 2 lbs flank or skirt steak
- 1 orange juiced (1/4 cup)
- 2 limes juiced (1/2 cup)
- 2 tbsp olive oil
- 8 garlic gloves, minced
- 2 tsp oregano
- 2 tsp chilli powder
- 2 tsp salt
- 2 tsp cumin
- 1 tsp freshly ground pepper
- 1/4 tsp cayenne pepper
Print Friendly