Carne Asada

Ingredientai

2 1/2 pounds sirloin steak, chuck steak, or beef tenderloin

Juice of 3 limes

3 tablespoons olive or vegetable oil

1 tablespoon chipotle chile powder

1 to 2 fresh jalapeño or serrano chiles, thinly sliced

3 cloves garlic, minced

1 scallion, chopped

Freshly ground black pepper, to taste

2 teaspoons salt

8 green onions, washed, trimmed, and coated with a small amount of vegetable oil

Nurodymai

1. Trim meat of excess fat and slice or "butterfly" the meat into a sheet about 3/8 inch thick (your butcher can do this for you).

2. Place the meat between 2 sheets of plastic wrap and carefully pound it with a meat-tenderizer mallet or rolling pin to a 1/4-inch thickness.

3. Coat with lime juice and brush lightly with oil. Sprinkle chile powder, jalapeño, garlic, scallion, and black pepper evenly on both sides of the meat.

4. Allow to marinate for 20-30 minutes.

5. Salt and cook on chargrill or griddle alongside the green onions until beef is just cooked through and orans are beginning to brown.

6. Allow meat to rest for 5 minutes.

7. Slice the beef in long thin slices approximately l inch thick.

8. Arrange on plate, top with grilled green onions, and garnish with lime wedges.

9. Serve with warm tortillas, black beans, and or calabacitas (see page 75).

Suggested condiments: Salsa Fresca (page 2i) or Salsa Verde (page 24), toasted dried Mexican chopped fresh cilantro, Guacamole (page 115), sliced cucumbers and radishes, pickled or roasted chiles, lettuce, and crumbly cheeses such as queso fresco or cotija.