“Carne Asada Street Tacos with Smoky Guacamole”

Allergens

Soy

Ingredients

• 1. 2 lbs flank steak 2. 1/4 cup olive oil 3. 1/4 cup freshly squeezed lime juice 4. 2 tablespoons soy sauce 5. 2 teaspoons ground cumin 6. 2 teaspoons kosher salt 7. 1 teaspoon smoked paprika 8. 1 teaspoon ground black pepper 9. 10 small corn tortillas 10. 1 avocado, mashed 11. 1/4 cup diced red onion 12. 1/4 cup chopped fresh cilantro 13. 1/2 jalapeno, finely chopped (optional) 14. 1 tablespoon freshly squeezed lime juice 15. 1 teaspoon smoked paprika

Instructions

1. In a shallow dish, combine olive oil, lime juice, soy sauce, cumin, salt, smoked paprika, and ground black pepper.
2. Add the flank steak to the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Preheat a grill or grill pan to medium high heat. Grill the marinated flank steak for 5 7 minutes per side, or until desired doneness is reached. Remove from the grill and let it rest for a few minutes before slicing.
4. In a bowl, combine mashed avocado, diced red onion, chopped cilantro, jalapeno (if using), lime juice, smoked paprika, and salt to taste. Mix well to create the Smoky Guacamole.
5. Warm the corn tortillas on the grill or in a dry pan for about 10 15 seconds per side.
6. Slice the steak against the grain into thin strips and serve on warmed tortillas, topped with a generous dollop of Smoky Guacamole.

Chef’s Insight

To add more depth to the marinade, consider adding a splash of tequila or mezcal for a smoky kick.

Notes

For an added visual element, try skewering the tacos with long wooden picks and serve on a large, rustic platter.