Absolutely my favorite thing to make on the grill. This Carne asada recipe really gives the beef a nice golden crust when its grilled! I would highly recommend letting the steaks sit overnight with the rub on them. This dish is far and away a fan favorite at our backyard bbq’s and was my top seller in my catering business. If you cant find the cotija or queso fresco use farmers cheese. These little tortillas are really packed with flavor!
Generously apply rub and the chopped garlic to both sides of steak. At this point you can let the steak sit out on the counter to let the meat come to room temperature, or tightly wrap the steak in plastic wrap and let sit overnight in the fridge. Remove from the fridge an hour before grilling. I prefer to put the steak in the fridge for a day; either way it’s fine, but I find that the steak will have a better flavor and develop a nicer crust if you do the 24 hour method. While the steak is coming up to temperature, get your gas or charcoal grill up to high heat. Oil the grates.
Place the steak on the grill and flip after 2-3 minutes. Keep the lid closed if you are using a gas grill. Wait another 2-3 minutes and remove from grill. Let rest on cutting board for 5 minutes before slicing
While the steak is resting, place the tortillas on a plate and cover with a damp paper towel. Put in the microwave for one minute on full power. Remove tortillas from the microwave and leave them on the counter covered.
Slice the steak against the grain (I do mine on a 45 degree angle to the grain). Cutting steak into ¼” thick slices.
Place 1 tortilla on a plate, place 6 or 7 pieces of the steak in the middle, spoon a tablespoon or two of the salsa verde over the steak, and sprinkle with the crumbled cheese. Roll up tortilla and enjoy.
You can add the sour cream or guacamole before sprinkling with the cheese if you desire.