Grilling Carne Asada using flap meat or skirt steak, seasoned and cooked to perfection, served in warm corn tortillas with fresh toppings and a simple salsa made from boiled tomatoes and chile de arbol.
1: Light up Kingsford Charcoal with a chimney starter or lighter fluid.
2: Once charcoal turns gray, spread evenly on the grill.
3: Season the flap meat or skirt steak with salt, pepper, and garlic.
4: Grill meat for 2 minutes on each side until the internal temperature reaches 145F.
5: For sides, apply oil to onions, jalapenos, and nopales, season with seasoned salt, and grill for 7 minutes.
6: Warm up corn tortillas.
7: Assemble tacos by adding meat, chopped onion, cilantro, and salsa.
8: Prepare salsa by boiling tomatoes and frying chile de arbol for 3 minutes.
9: Blend the fried chile with tomatoes, garlic cloves, salt, and water until smooth.
