Carne Asada Crema Verde Tacos

Prep Time: 20 minutes

Cook Time: 10 minutes

Marinating: 1 hour minimum

Yields: 4 servings (8 tacos)

1. Place flank steak in a bowl and drizzle with olive oil.

2. Mince 4 garlic cloves and add to bowl. Season flank steak with 1 teaspoon of kosher salt and black pepper. Rub olive oil and garlic thoroughly on meat. Cover bowl with plastic wrap and place in the fridge for a minimum of 1 hour or overnight.

3. Crema Verde: Roast poblano over an open flame until completely charred. Place poblano in an airtight bag or container and allow to steam for 30 minutes.

4. Remove charred skin from chile by scraping with a butter knife or carefully peeling under a slow stream of water. Remove stem.

5. Place peeled poblano chile, 1/2 cup cilantro, 2 cloves of garlic, 1 teaspoon salt, and crema in a blender. Blend until smooth. Reserve.

6. Flank steak: Place a large cast iron skillet or grill over a high flame and allow to get very hot. Place the seasoned flank steak in the pan or grill, and cook about 5 minutes on each side or until browned with a medium-rare center. Remove the steak from the pan to a cutting board and allow to rest for a few minutes.

7. Heat corn tortillas on an open flame or hot comal until a few char marks appear on either side and tortilla is warmed through and easily bendable.

8. Thinly slice the steak across the grain and distribute slices evenly amongst the tortillas.

9. Garnish with red onion, avocado, a drizzle of crema verde, and crumbled queso fresco.

10. Enjoy!

Recipe created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry