Active Time: 15 minutes
Total Time: 30 minutes
Serves: 4
In Sonora we like to keep our carne asada simple: no marinades, no “secretos de la abuela,” just a good cut of meat, seasoned generously with salt, and cooked to a perfect medium—”en su punto” (aka pink inside). We grill the first side until it develops a delicious crust, then we flip the steak and kiss the second side with only a little more heat.
Look for New York Strip steak – usually sold in cuts that are 1-inch thick – and ask your butcher to butterfly it so each steak is ½ inch thick.
INGREDIENTS
- 1.5 pounds New York Strip steaks (2 large steaks butterflied in half to make 4 steaks total)
- 2 teaspoons sea salt
- green onions (optional)
- radishes (optional)
- salsa
- guacamole
Grill the Steak:
- Preheat your gas grill over high heat (500 degrees). If using charcoal, create a two-zone fire. When the grill is hot, scrub the grill grate with a wire brush. Clean and season the grill grate by brushing with a paper towel lightly soaked in avocado oil.
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Season the steaks with a generous pinch of sea salt on each side and grill steak for 4 minutes on the first side without moving or agitating to set the sear and allow meat to release easily from the grill. Rotate the steaks 45 degrees and continue cooking on the first side for 2 more minutes.
- Flip the steaks – you should see a nice crust developed on the first side – and cook the steak on the second side for 1 minute.
- Bonus Points if you throw some green onions on the grill right now!
- Remove steak from the grill, sprinkle with an additional pinch of sea salt, and let rest for a few minutes while you heat your COYOTAS tortillas.
- Slice steak first against the grain in ½ inch strips, and then cut strips into ½ inch cubes.
Assemble your tacos:
7. Grab a warm tortilla and add a generous spoonful of cubed carne asada. Top with salsa and guacamole and serve with grilled green onions and radishes.
