Carne asada is a sizzlin' and authentic Mexican dish that can be made with thin sliced ribeye or well-marbled steak. It can be prepared as a main dish or side ingredient. We decided to pack ours into corn tortillas for Taco Night!
Combine all of the carne asada ingredients in a bowl and marinate at room temperature if you plan on making the tacos soon. Otherwise marinate up to overnight.
To make the chipotle cream sauce, combine all of the ingredients in a blender or food processor and puree until smooth. Set aside.
When the steak is well marinated, remove from the marinade and dry off the meat. Heat the grill to high heat. Apply nonstick oil and sear the steak for about a minute and a half per side. Due to the thin cut, it shouldn’t take too long. Let the steak rest then chop into bite sized pieces.
(Optional) Grill your tortillas for about a minute per side or until they begin to char a bit.
Place the steak on the corn tortilla, top with cilantro, onions salsa and your chipotle cream sauce and enjoy!