"Carne Asada” literally means “grilled beef” so let’s make steak tacos the authentic way…. on the grill!
Ingredients
1 ripe avocado
1 Old El Paso™ Restaurante Steak Carne Asada Soft Taco Dinner Kit
2 tbsp (30 mL) water
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) white vinegar or lime juice
3/4 to 1 lb (375 to 500 g) whole sirloin steak (about 3/4 to 1-inch/2 to 2.5 cm thick)
1 large red bell pepper, cut into chunks
Suggested Toppings: chopped white onion, fresh cilantro, squeeze of fresh lime, drizzle of taco sauce or salsa
Instructions
Scoop the ripe avocado from its peel and place it in a small bowl. Mash thoroughly with a fork until mostly smooth. Add the Guacamole Seasoning (from the restaurante steak carne asada soft taco dinner kit) and stir until well blended. Press plastic wrap directly onto the surface of the guacamole to help prevent browning and refrigerate. Stir again before serving.
In a medium bowl, combine 2 tbsp (30 mL) water, 1 tbsp (15 mL) vegetable oil and 1 tbsp (15 mL) white vinegar or lime juice with the contents of the Steak Seasoning pouch (from the restaurante steak carne asada soft taco dinner kit). Whisk or stir until the marinade looks evenly mixed.
Place the whole sirloin steak (entire steak, unsliced) in the bowl of marinade. Flip and move it around several times until it is well coated on both sides with the seasoning mixture.
Heat a gas or charcoal grill. Before cooking the steak and the large red bell pepper and while the grill is clean, toast the soft flour tortillas (from the restaurante steak carne asada soft taco dinner kit) directly on the grill for 15 to 20 seconds per side, or until lightly golden and toasted. Wrap the tortillas in foil to keep them warm until ready to assemble.
Cook the whole sirloin steak over medium-high direct heat for 6 to 8 minutes, turning once. The length of grilling time will vary depending on your desired doneness and the thickness of your steak (we prefer medium-rare/145°F). While cooking the steak, place chunks of the large red bell pepper directly on the grill around the steak. Turn the pepper chunks occasionally until slightly charred and softened.
Remove both the steak and the red pepper from the grill and allow the steak to rest for 5 minutes so the juices redistribute. Slice the steak across the grain into strips, then slice the pepper into strips.
Place steak and pepper strips onto each warmed and toasted tortilla. Top with guacamole, suggested toppings: chopped white onion, and cilantro, and finish with a squeeze of fresh lime or a drizzle of taco sauce or salsa from the restaurante steak carne asada soft taco dinner kit.
