- 1 lb thin ribeye steak with good marbeling
- Julio's All Purpose Seasoning or other mexican seasoning (salt, pepper, garlic, paprika, cumin, chili powder)
- extra virgin olive oil for coating the steak
- 1-2 avocados
- 4-6 flour tortillas
- cotija cheese, crumbled
- chopped cilantro
- 1/2 chopped onion, cook a little if you don't like the raw onion
Generously coat the steak on both sides with the Julio's All purpose seasoning or other Mexican seasonings. Coat both sides with extra virgin olive oil and place in a plastic bag. Marinate for a couple of hours or even overnight. Bring to room temperature before cooking.
Start a gas gril, charcoal grill or heat a heavy iron skillet. When your grill or skillet is ready place the steak and sear on both sides until your desired doneness. We like a medium reare to medium for carne asada. When the steak is done, remove to a plate and let it rest.
Meanwhile, heat your flour tortillas in a heavy skillet or on your grill. Slather with the avodaco. When the steak has rested, slice very thin and you can also cut the slices into small pieces.
Pile the steak on top of the avocado then top with the chopped onions, cotija cheese and the cilantro. Serve with lime and your favorite salsa if you like! Enjoy!