Directions
- 1For the marinade, combine in a medium bowl a third of a cup of olive oil, a quarter of a cup of soy sauce, two tablespoons of balsamic vinegar, a quarter cup of orange juice, a third of a cup of lime juice, four grated garlic cloves, half a cup of chopped cilantro, one and a half teaspoons of chipotle powder, one teaspoon of onion powder, and one teaspoon of ground cumin.
- 2Rub one teaspoon of dried oregano between your hands and release it over the rest of the marinade ingredients.
- 3Whisk the marinade until well combined.
- 4Place the meat in a glass bowl and drown it in the marinade, making sure to coat it evenly.
- 5Clean the grill with half a white onion placed on a stick.
- 6Place the marinated meat over a screaming hot grill and allow it to char, flipping it over to brown and char on the other side. It should take six to eight minutes per side, for a medium-well doneness of 150 degrees.
- 7Remove the meat from the grill and let it rest for approximately 10 minutes before cutting into it.
- 8Cut the meat against the grain.
- 9Grill the tomatoes, jalapeño peppers, and garlic for the salsa.
- 10Make tacos by taking a hot tortilla and adding the sliced meat, chopped white onion, cilantro, lime juice, salsa and avocado slices.
Ingredients
- 1 third of a cup olive oil
- 1 quarter of a cup soy sauce
- 2 tablespoons balsamic vinegar
- 1 quarter of a cup orange juice
- 1 third of a cup lime juice
- 4 grated garlic cloves
- 1 half of a cup chopped cilantro
- 1.5 teaspoon chipotle powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 lbs fajita selecta (flap meat)
- 1 half white onion
- 4 tomatoes
- 2 jalapeño peppers
- 1 head garlic
- 4 tortillas
- 1 avocado
- 1 red oak wood
Equipment
medium bowlwhiskgrillknifetongsplatespoon
Tips
- Make sure to cut against the grain to obtain a tender piece. If you cut too soon, you will lose all the juices, and the meat will taste dry. Waiting keeps the meat juicy and tender.
- The balsamic and orange juice create a mouth-watering glaze that’s about to become your weakness.
- You can also use paprika instead of chipotle powder in the marinade.
- The red oak wood contributes to a strong but not overpowering smoky flavor, perfect for grilling beef.
- When grilling, we do not call it barbecue, we call it Carne Asada, which translates to grilled meat.
- Allow it to char as it develops a beautiful brown color. The time it takes will vary depending on your choice of doneness. I’m going for a medium-well, and the internal temperature should be at 150 degrees. It took me between six to eight minutes per side. Remove and continue with the rest of the meat. This recipe has some deep and profound flavors imparted by all the ingredients.
- Grill the veggies until soft and nicely charred. I added the whole head of garlic because the outside will darken; the inside will cook and soften nicely.
- For the marinade, combine in a medium bowl 1/3 of a cup of olive oil, 1/4 of a cup of soy sauce, 2 tablespoons of balsamic vinegar, 1/4 cup of orange juice, 1/3 of a cup of lime juice, 4 grated garlic cloves, 1/2 cup of chopped cilantro, 1 1/2 teaspoon of chipotle powder, 1 teaspoon of onion powder, 1 teaspoon of ground cumin and 1 teaspoon of dried oregano. Then, rub the oregano between your hands and release over the rest of the ingredients. Mix all ingredients by whisking until well combined. This marinade is profound in flavor and aromatic. Once ready, set aside and bring out your choice of beef cut.
- To make a taco, take a hot tortilla and add the meat, top it with chopped white onion and cilantro, drizzle lime juice, spoon your delicious salsa, and add a couple of slices of a delicious creamy avocado. It really depends on your traditions. Or you could turn it into tacos.
- Before heading back inside, I wanted to give you a sneak peek of my garden this year and also remind you to subscribe, give us a huge thumbs up, and remember to click the notification bell
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