2 lbs. good quality flank steak
 
2 cloves garlic sliced
 
Bunch of cilantro finely chopped (reserve half for garnish)
 
1/2 cup olive oil
 
Juice of two limes and two oranges
 
Zest of lime and oranges (reserve)
 
1 minced jalapeno
 
2 tbs balsamic vinegar
 
1 tbs aji amarillo powder
 
1/2 tsp smoked sea salt
 
1 1/2 tsp guajillo powder
 
1/2 tsp chipotle powder
 
1./ tsp achiote powder
 
 
 
 

red's smokey carne asada tacos

baby red pepper co. 1/31/16
Red's spin on carne asada tacos amps up the seasoning with the flavors of Aji Amarillo, guajillo peppers and Braxton's Best pecan smoked chipotle powder. Slice the steak on a bias after a good ten minute rest.  Serve with a quick pickle of red onions and jalapeno slices, fresh queso and splashes of baby red's chilihead chipotle hot sauce.
 
While the meat is resting, you might want to grill a couple slices of pineapple and throw together a quick side. Maybe a salad of sliced romas and watercress in a Vietnamese inspired nouc mam vinegrette. Think sweet, sour and salty to play against the smokey meat. 
 
If you're really playful, drain the marinade to a small saucepan, add 1/4 cup of water and simmer with 2-3 habaneros, a small carrot shredded, 1/4 tsp sugar, plus a pinch of salt for 15 minutes and puree in a blender. Add a dollop of that atop a grilled pineapple.
  1. Whisk together the marinade ingredients and toss in a plastic bag with the flank steak for 4-6 hours.
  2. Grill steak over high heat for approx. 6 minutes per side. 
  3. Allow steak to rest about 10 minutes and slice thin on the bias.
  4. Dress with quick pickles, cilantro and the reserved lime/orange zest. Queso on the side.
Quick pickle of red onion and jalapeno slices
  1. mix 2/3 cup water with 2/3 cup vinegar, 3 tbs sugar and 2 cloves smashed garlic and simmer ten minutes. 
  2. Pour over sliced jalapenos and thin sliced red onion.