Ingredients
Carne Asada
- ½ cup Olive oil
- 1 tablespoon Soy sauce
- 2 tablespoon Lime juice from 1 large lime or 2 small
- 1 tablespoon Carne asada seasoning
- 8-10 oz Flank steak
- Avocado oil as needed for cooking
- 2 Tortillas warmed
- 1 tablespoon Cotija cheese
- 1 teaspoon Cilantro finely chopped
Pickled Red Onions
- 1 large Red onion or 2 small, thinly sliced
- 1 cup White vinegar
- 1 cup Water
- 3 tablespoon Sugar
- 1 tablespoon Kosher salt
- 2 cloves Garlic smashed
- 1 teaspoon Peppercorns
Avocado Mousse
- 2 Avocados peeled and pitted
- Kosher salt
- 1 Lime juiced
- Cayenne to taste
Method
Carne Asada
- In a bowl, whisk together olive oil, soy sauce, lime juice, and carne asada seasoning.
- Place steak and marinade in a resealable bag or airtight container. Refrigerate for at least 1 hour, up to 24 hours.
Pickled Red Onions
- Add sliced onions, garlic, and peppercorns to a clean jar.
- In a saucepan, bring vinegar, water, sugar, and salt to a boil. Stir to dissolve.
- Pour hot liquid over onions. Let cool to room temp, then refrigerate.
Avocado Mousse
- In a food processor, pulse avocados and kosher salt for 60 seconds.
- Add lime juice and cayenne. Process until smooth and silky, about 2 minutes.
- Taste and adjust seasoning. Store chilled for up to 2 days.
To Cook & Assemble
- Heat avocado oil in a cast iron pan over medium-high heat. Remove steak from marinade and pat dry.
- Sear 2–3 minutes per side. Rest 3–5 minutes, then slice against the grain into ½-inch pieces.
- Spread avocado mousse on warm tortillas. Top with steak, Cotija, pickled onions, and cilantro. Serve hot.