I’m hosting a dinner later this month for two of my favorite friends and their significant others. I have agonized over what to serve since I knew that March was my month to host. I thought about doing corned beef, but it’s really not my favorite food and if I’m going to cook for other people, I really want to like what I’m cooking. I thought about fodue, but I ALWAYS mess up cheese sauce (unless it is velveeta, then I’m good). I thought about a three-course Italian meal, but I didn’t want to spend all my visiting time prepping the next course. So, I went simple. Taco Bar. I mean, who doesn’t love tacos? I’ll be serving my Chicken Tacos with Black Bean and Corn Salsa. I’ll also be serving pork Barbacoa tacos and I’ll whip up this Carne Asada recipe. All of these can be prepared before and just warmed before serving, except the Asada. It needs to be grilled right before serving – of course allowing the meat time to rest before slicing. But cooking this meat is the easy part. All the real work is in the marinade, and it is done the day before.
To prepare the marinade, juice 2 limes, smash 3 cloves of garlic and add cilantro, onion, salt pepper, beer, cumin and chile flake. Mix together in a zip top bag, add your meat and refrigerate overnight. Pull it out a half hour before you are ready to cook. If it’s warm enough (or you’re brave enough), fire up your outdoor grill. If not, heat a cast iron skillet or grill pan over high heat until it is smoking hot. Cook the meat for 5-7 minutes per side or until desired doneness. Don’t mess with it too much. You want it to develop some nice browning.
Let this rest for 5 minutes. Then, slice thinly and across the grain. Serve on grilled corn tortillas with cheese, cilantro and salsa or whatever else you like to top your tacos with.
1/2 cup beer
3 cloves garlic, smashed
1/4 cup cilantro, chopped
1/4 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
pinch chile flake
2 pounds flank steak
Juice limes into a gallon sized zip top bag. Add beer, smashed garlic, cilantro, onion, salt, pepper, cumin and chile flake. Add flank steak to bag and seal, removing as much air as possible. Refrigerate overnight.
Remove meat from refrigerator about 30 minutes prior to cooking. Heat grill or cast iron on high until very hot. Cook meat for 5-7 minutes per side, until desired doneness. Let rest for 5 minutes. Slice thinly across the grain.