Carne Asada

mexican low cal high fiber backyard bbq dinner steak avocado spring summer family reunion grill/barbecue bon appétit

Steven Raichlen

Makes 6 to 8 servings

Source

Ingredients

8 poblano chiles

2 bunches green onions (about 12), dark green tops trimmed

2 pounds skirt steak, cut crosswise into 6-inch-wide pieces

4 garlic cloves, minced

Coarse kosher salt

Corn or flour tortillas

2 avocados, peeled, pitted, sliced

Lime wedges

Salsa Mexicana

Method

Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.

Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.