Tuesday, October 26, 2010

Carne Asada Taco Salad



Being a food blogger is hard work. First there's all that cooking, and then the writing it all up. But the hardest work is the eating! Feel really sorry for me! Please. Ok maybe it's not THAT hard. But it's affecting my weight. If I'm going to continue this I am going to have to limit my naughty carbs. (potatoes are NOT a carb...well maybe but I'm working on that) So tonight I am making a salad out of my taco and substituting roasted chickpeas in place of my beloved homemade tortilla strips. Oddly it was just as satisfying.


3 pounds of sirloin steak or flank steak sliced thinly
1/2 cup ponzu
1/3 cup white vinegar
3-4 cloves of garlic minced
1 TB oil

Mix all in a bowl. Let sit for at least an hour.

Season both sides with
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Mix all in a bowl. Let sit for at least an hour.



Season both sides with
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
This is A LOT of seasoning and quite strong. Put it in a seal-able container and go easy with it.

Heat up your grill pan or the BBQ. I like to oil the grill. Heat it till smoking hot. Cook meat. I'm cooking completely but only because The Fireman is close by and complaining that it needs to be cooked thoroughly. If he was say out of the room, I could guarantee that I would cook it medium.

Then transfer to a cutting board. Let rest for a minute or two. Try to keep the family away from it. I like to take a knife through it. That's just me though.
Serve on iceberg lettuce with roasted chickpeas, shredded cheese, avocado, homemade salsa, and sour cream





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