2½poundssirloin steak, chuck steak or beef tenderloin(see NOTES)
3tablespoonsolive or vegetable oil
1tablespoonchipotle chile powder
1 to 2mediumjalapeno or serrano chiles,thinly sliced
3mediumgarlic cloves, minced
freshly ground black pepper,to taste
8wholegreen onions(washed, trimmed and coated with a little bit of olive oil)
IF SERVING AS CARNE ASADA TACOS:
flour or corn tortillas
salsa, fresh cilantro, lettuce, guacamole and Cotija cheese
Trim the meat of excess fat and slice or "butterfly" the meat into a sheet about 3/8-inch thick (see NOTES below).
Place the meat between two sheets of plastic wrap and carefully pound it with a meat-tenderizer mallet or rolling pin to a 1/4-inch thickness.
Coat the meat with lime juice and brush it lightly with oil. Sprinkle chile powder, jalapeno, garlic, scallion and black pepper evenly on both sides of the meat. Allow to marinate at room temperature for 20 to 30 minutes.
Preheat your grill to medium. Sprinkle the salt on all sides of the meat, and grill alongside the green onions until the beef is just cooked through and the onions are beginning to brown. Remove the meat from the grill and let it rest for 5 minutes.
Slice the beef in long, thin slices approximately 1/4-inch thick. Arrange on a plate, top with grilled green onions and garnish with lime wedges.
You can certainly eat the carne asada on its own, but if you'd like to make tacos out of it... warm up the tortillas and add your desired fixings!
**Don't be shy to ask your market's butcher to butterfly the meat for you.
Nutritional information is for the meat only-- not the taco fixings.