Quick take: Tacos con carne asada

Mix up the flavors in the dish by adding minced onions, salsa picante, taco sauce, tomatillo sauce or minced tomatoes. For spicy heat, choose ground arbol chile powder. For less heat, choose chili powder, which is a mix of spices, some not so hot.

Tacos con carne asada

2 tablespoons butter
2 pounds outside skirt steak, about 1 inch thick
Salt and freshly ground black pepper to taste
1 cup loosely packed cilantro leaves, chopped
1 tablespoon finely grated lime zest
2 cloves garlic, crushed through a garlic press
1 teaspoon chili powder
12 corn tortillas

Preheat the grill to high, or set a larger skillet over high heat and preheat oven to 350 degrees. Add butter to the skillet and immediately put in the steak, partially covering the pan to direct smoke to an exhaust fan, if you have one. On the grill, cook the steak to medium-rare, 3 to 4 minutes on each side. If searing in the skillet, cook 3 to 4 minutes on one side, flip, and finish cooking the meat in a 350 degree oven for an additional 10 minutes.
Slice the steak on the grain into 1/4-inch thick slices. Sprinkle with salt and black pepper on both sides and set aside to rest. In a large bowl, combine the cilatnro, lime zest, garlic, and chili powder. Set aside. Add the steak to the bowl and toss to coat. Place steak mixture on corn tortillas and serve. Makes 4 to 6 servings.

Recipe is from The Big Summer Cookbook by Jeff Cox.