• Source: The Emeril Lagasse Show: Episode 7 - Emeril's Kicked-Up Seafood Fiesta
• Dish Type: Appetizer
• Cuisine: Mexican
• Occasion: Any

Carne Asada Mini Tortillas with Brazilian Vinaigrette Salsa

Ingredients

• Carne Asada Mini Tortillas
• 1 (1 3/4- to 2-pound) skirt steak
• Olive oil
• Salt and pepper to taste
• 1/2 cup queso fresco
• Lime wedges
• Twelve 3-inch mini tortillas


• Brazilian Vinaigrette Salsa
• 1 cup peeled, seeded and 1/4-inch-diced tomato
• 1/2 cup 1/4-inch-diced red bell pepper
• 1/2 cup 1/4-inch-diced green bell pepper
• 3 tablespoons white wine vinegar
• 3 to 4 tablespoons olive oil
• Salt and freshly ground black pepper

Instructions

For the Carne Asada Mini Tortillas:
Preheat a grill to medium heat.

Season steak with olive oil, salt and pepper. Set the steak on the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch-wide strips.


For the Brazilian Vinaigrette Salsa:
Combine all ingredients in a medium bowl and stir well to combine. Allow to sit at room temperature for at least 1 hour before serving.


To Assemble the Mini Tortillas
Warm the mini tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty.

To assemble, lay about 2 strips of beef down the center of tortilla and drizzle with Brazilian Vinaigrette Salsa.

Top each taco with a sprinkle of queso fresco and garnish with lime wedges. Repeat with the remaining tortillas.


Yield: 4 appetizer portions