I used flank steak, as I usually do, because I have never seen skirt steak in the two grocery stores I shop at. I think I saw it once when we lived in Texas in the mid-90s, but not since. I look for it all the time, but am running out of hope. I can’t complain about flank steak, though, as long as it is scored on each side and marinated. I’ve written about the scoring before in this post: A Tale of Two Flank Steaks. As you can see in the image, it did not have to be cooked just to bloody rareness to remain juicy—it was grilled for 7 minutes per side, and then rested for 10, which was plenty of time for the small 1 lb steak. We ate every bit.
I made a very nice pico de gallo—really a chopped tomato salad—to eat with mine (or to eat with a spoon), while my tomato-averse husband had a roasted salsa verde with his.
Carne Asada Wraps with Pico de Gallo
1 flank steak, 1-2 pounds, scored on both sides
- 2 tablespoons kosher salt
- 1 tablespoon dried cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground ancho pepper
- 1 teaspoon ground chipotle pepper
- 1 teaspoon garlic powder
- 1/4 cup lime juice
- 1/4 cup olive oil
- Mix all ingredients and pour over scored flank steak in sealable bag.
- Marinate in refrigerator for 4-6 hours. remove at least 1/2 hour before grilling to bring to room temperature.
Prepare grill for direct heat
- Grill steak for about 7-10 minutes on each side with the lid closed, depending on the size of your steak, for medium rare.
- Remove and rest steak on cutting board under a loose cover of foil for about 10 minutes.
- Slice thinly, against the grain.
- Serve in wraps wit lettuce and toppings, like pico de gallo or your favorite salsa, avocado, or a fresh cheese, like queso fresco.
Pico de Gallo
4 small tomatoes (about 3-4″), chopped—you could seed them or not
1/2 large onion, diced
1 jalapeno pepper, seeds removed, diced
about 2 tablespoons minced garlic or garlic paste
a big handful of finely chopped cilantro or 2 tablespoons cilantro paste (I used the paste)
1 generous teaspoon kosher salt
3-4 tablespoons lime juice
3-4 tablespoons olive oil
- Mix all ingredients.
- I let mine sit in the refrigerator for an hour, but you could eat it right away. I like to let the onion and pepper absorb the liquid a little.
5 thoughts on “Carne Asada Wraps with Pico de Gallo”
Love Carne Asada! Just made it the other night – but I’m lucky I found skirt steak! You’re absolutely right skirt steak is the bomb – but flank steak definitely works in a pinch!! Delicious!! 🙂 (If you haven’t already done so, you should bring this to FiestaFriday.net – I’m co-hosting and would love to see you add into the mix!)
I’m not really sure what fiesta Friday is. I followed someone’s link to a site once, maybe your link, but I don’t really understand what it is.
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It’s a place where you can link you recipes and share them with many more people…you can get new visitors and followers this way. Go to the FiestaFriday.net Fiesta Friday #120 post and scroll down to the bottom where you see a little blue frog link button – if you press on it it will take you to the link page where you can copy and paste your blog post into the first line, choose the photo you want attached and hit Done…it’s really quite easy! 🙂
I did go to that page and have scrolled through it for about a half hour and I don’t see a blue frog andywhere. Plus, I can’t tell if the page is for #120 or #119, so I guess I’m still confused. I’ll have to go back there some day in the morning when I can spend more time.
I also can’t tell if you’re supposed to mention it in your blog post or not. Thanks, anyway.
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No worries! I was very confused when I first started linking up my posts – keep trying and eventually you’ll figure it out!! 😀😀