Tacos de Carne Asada
2 lbs. flank or skirt steak
1/2 cup olive oil
1 tsp. Chile powder
1 tsp. black pepper
1 tsp. garlic salt
1 tsp. ground cumin
Rub olive oil on steak to thoroughly coat. In small bowl combine remaining spices. Rub spiced into steak. Place in plastic bag and refrigerate at least 2 hours.
Grill steak over medium hot coals for 3-5 minutes per side, or until desired doneness is achieved. Remove from coals and place meat on cutting board, allowing it to rest for 10 minutes. Dice meat and place inside warm, soft corn tortillas. Garnish with Pico de Gallo or desired accompaniments.
Pico de Gallo
1 white onion, diced
3 tomatoes, diced
1 bunch fresh cilantro
2 jalapenos, diced
Juice of 2 fresh limes
1/4 tsp. salt or to taste
Combine all ingredients in large bowl. Refrigerate for at least 2 hours to blend flavors.
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