A Taste of Tuesday: Carne Asada with Pico De Gallo

One of my annoying Twitter habits is to tweet whatever I'm cooking. No, not whatever I am eating, but whatever I am making if it sounds really good. I usually get a whole bunch of responses asking for the recipes. So, I figured I'd make it a feature on my blog!

For the inaugural run for Taste of Tuesday, here is my recipe for Carne Asada with Pico de Gallo

Carne Asada

3lbs flank steak (or tri-tip, or whatever beef you can find on sale) sliced thin
1/3 c white vinegar
1/2 c soy sauce
1/2 c vegetable oil
5 cloves garlic, smashed and minced
1/4 c lime juice
1 tsp each of the following:
salt
ground black pepper
garlic powder
chili powder
cumin
oregano
paprika

Throw it all in a zip-lock bag. Marinade anywhere from 1 hour to overnight. It doesn't matter. The longer you marinate it, the stronger the flavor will be. But even without marinating it, the flavor is still wonderful.

Preheat oven for 250 degrees F. Pour the contents of the bag into an appropriate size glass baking dish and cover tightly with foil. Bake for 2 hours. Chop/slice the cooked meat into bite-size pieces/slices.

Pico de Gallo

5 Roma tomatoes, diced
1 medium onion, diced
1 bunch of cilantro, chopped (usually yields at least a cup of chopped cilantro)
2 tbsp lime juice
salt and pepper to taste

In a large bowl combine diced tomatoes, onions and cilantro. Sprinkle lime juice, salt and pepper over the top. Stir until combined. Refrigerate for 1 hour to allow the flavors to blend.

See? Super easy! We usually make California-style burritos with this, adding cheese, oven-baked french fries and sour cream wrapped in a flour tortilla. You could also make quesadillas, tacos, etc. The possibilities are endless!