Carne Asada With Tomato Jalapeno Sauce

Ingredients

Marinade

• 1 lb skirt steak
• 1 lime, juice of
• 1 tablespoon white 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

Sauce

• 1 (14 1/2 ounce) can fire roasted tomatoes

• 1 jalapeno, chopped
• 1 garlic clove, chopped
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1 tablespoon cilantro, chopped
• salt & pepper

Enchilada (optional)

• 1 corn tortilla
• 2 ounces monterey jack cheese

Directions

1. 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. 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. 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. 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. 5

   Top the steak with the sauce and serve.

6. 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. 7

   Please enjoy.