El Charro Café Recipe

Prepare the marinade: In a large bowl or zip-top bag combine 1/4 cup fresh lime juice, 1/4 cup orange juice, 2 tbs olive oil, minced garlic, 2 tbs soy sauce, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp black pepper, 1 tsp kosher salt and 2 tbs chopped cilantro. Whisk to combine.

Trim excess fat from the steak and place the meat into the bowl or bag with the marinade. Massage to coat evenly. Marinate in the refrigerator for at least 1 hour and up to 6 hours (avoid much longer with citrus-based marinades to prevent over-tenderizing).

Remove steak from refrigerator 20–30 minutes before cooking to come close to room temperature. Preheat a grill or grill pan to high heat (450–500°F / 230–260°C). Oil the grates lightly to prevent sticking.

Grill the steak 3–5 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C), adjusting time for thickness and desired doneness. For well done, cook longer. Avoid excessive flipping; let one flip develop a good char.

Transfer steak to a cutting board and tent loosely with foil. Rest 7–10 minutes to allow juices to redistribute.

Slice

Slice the steak thinly across the grain into 1/4-inch strips. Sprinkle a little extra chopped cilantro and a pinch of salt over the slices.

While the steak marinates or cooks, prepare the onion salsa. Place the thinly sliced red onion in a bowl. Add 1 tsp minced chipotle in adobo, 2 tbs fresh lime juice, 1 tbs olive oil, 2 tbs chopped cilantro and 1/2 tsp kosher salt.

Toss to combine and let sit at room temperature for 10–15 minutes to mellow the onion and allow flavors to marry. Taste and adjust salt or chipotle level as desired.

If making salsa verde, place 6 rinsed tomatillos and 1 jalapeño (stem removed for less heat) on a sheet pan and broil or roast at high heat until charred and softened, about 6–8 minutes, turning once. Alternatively, boil tomatillos and jalapeño until softened.

Transfer roasted tomatillos and jalapeño to a blender along with 1/4 cup quartered white onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/2 tsp kosher salt. Pulse/blend to a slightly chunky salsa. Taste and adjust salt or lime.

Warm the corn tortillas: heat a dry skillet or comal over medium-high heat. Lightly brush each tortilla with a little vegetable oil (about 1 tbs total) and warm 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a clean kitchen towel to stay warm.

Warm refried beans and Mexican rice if not already warm. Keep covered until assembly.

To assemble tacos: place about 2 tbs warm refried beans on each tortilla, add a few slices of sliced carne asada, a spoonful of chipotle-onion salsa, shredded lettuce, crumbled queso fresco, pickled jalapeños and optional radish or avocado slices.

Serve with lime wedges and a side of Mexican rice and salsa verde (if using). Encourage squeezing fresh lime over the tacos before eating.

Leftovers: keep steak slices, salsa and tortillas stored separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet with a splash of water or broth to avoid drying.