Sriracha Carne Asada

1. 1

   In the bowl of a food processor, combine the garlic, onion, jalapeno, cilantro, and salt and pulse until finely minced.

2. 2

   Add the citrus juices, Sriracha, tequila, and olive oil, pulsing until combined.

3. 3

   Place the meat in a large bowl or resealable plastic bag, and pour the marinade over, tossing lightly to coat the meat evenly.

4. 4

   Refrigerate, covered, for at least 4 hours, preferably overnight.

5. 5

   Preheat the grill or broiler to high heat.

6. 6

   Brush the grill lightly with oil.

7. 7

   Cook the steaks until they reach medium-rare, 4 to 5 minutes per side.

8. 8

   Cover with foil and allow the meat to rest for several minutes.

9. 9

   Once the meat has rested, slice the steaks against the grain into strips, or chop into a smaller dice.

10. 10

    If your mouth really craves a beating, serve up a huge platter of these tacos topped with a bit of Sriracha Sour Cream (page 24) and wash them down with a tall, icecold Srirachelada (page 105).

* Per serving · 4 servings · Values may vary.

No additional tips available.