Carne Asada Tacos

8 corn tortillas
1 teaspoon vegetable oil
6 ounces flank steak, well trimmed, cut lengthwise in half
3/4 teaspoon garlic salt
2 small tomatoes, diced
1/2 small onion, diced
1/2 avocado, diced
Chopped fresh cilantro
Hot sauce

Wrap tortillas in plastic wrap. Microwave on HIGH until soft and heated through, approximately 1 minute.

Heat oil in heavy large skillet over high heat. Season steak with garlic salt. Add steak to skillet and cook until just cooked through, turning once, about 4 minutes.

Transfer steak to cutting board and cut into small pieces. Divide beef among tortillas. Top with tomatoes, onion, avocado and cilantro.

Serve, passing hot sauce separately.

Serves 4.

Carne Asada Tacos

Marinade
1/2 cup chopped onion
3 cloves garlic, chopped
3 tablespoons fresh lime juice
1 tablespoon ground chile de arbol or
    New Mexican red chile powder
1/4 teaspoon ground cumin

Tacos
1 (1 1/2 pound) skirt steak, trimmed of fat
    and the white membrane
6 onions
Vegetable oil
12 small corn tortillas

Garnishes
Pico de gallo salsa or your favorite tomato based salsa
Guacamole
Chopped fresh cilantro

Put all the Marinade ingredients into a blender or food processor and puree until smooth. Cover the steak with the marinade and marinate for 1 hour at room temperature, or 4 hours or more in the refrigerator.

Prepare a charcoal grill and when the coals are medium hot, brush the onions with the oil and place over the coals to roast, turning frequently so they don’t burn. Add the steak and grill to the desired doneness (for a steak that is 1 1/2 to 2 inches thick, about 4 to 5 minutes per side for medium rare).

Wrap the tortillas in a damp towel and place in a microwave safe container. Microwave at 50% for 4 minutes and let sit, covered for a couple of minutes.

Carve the steak across the grain into long thin pieces. Arrange the meat on a platter and serve along the hot tortillas and the garnishes.

Yield: 10 to 12 tacos