Carne Asada With Tomato Jalapeno Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb skirt steak
• 1 lime, juice of
• 1 tablespoon vinegar
• 2 serrano peppers, chopped
• 1 teaspoon onion powder
• 1 garlic clove, chopped
• 1 teaspoon mexican oregano
• 1 tablespoon cilantro, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14 1/2 ounce) can fire-roasted tomatoes
• 1 jalapeno, chopped
• 1 garlic clove, chopped
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1 tablespoon cilantro, chopped
• salt & pepper
• 1 corn tortilla
• 2 ounces monterey jack cheese

Recipe

• 1 place all of the marinade ingredients, except for the steak, into a food processor and buzz them up. then pour the mixture over the steak in a non-reactive container and marinade for about 15 minutes. any longer and the acid from the lime juice will cook your steak for you!
• 2 meanwhile prepare the sauce by buzzing the fire roasted tomatoes, jalepeno, garlic, vinegar, sugar, cilantro and salt & pepper in your food processor until you have a fine consistency.
• 3 place this mixture in a pot over medium heat and cook for about 20 minutes, stiring constantly to make sure the tomatoes don't burn.
• 4 grill the steak over high heat to your desired doneness (skirt steak is exceedingly thin so 2 minutes a side on my gas grill was about medium rare). it all depends on your heat, so since you're the cook, you decide!
• 5 top the steak with the sauce and serve.
• 6 optionally, to do it exactly like they do at el torito, go ahead and roll the jack cheese inside a corn tortilla (which has been softened in a little bit of hot oil for 5 seconds), which you have baked just until the cheese melts. place this enchilada on top of the steak before you spoon on the sauce.
• 7 please enjoy.