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Export 17 ingredients for grocery delivery
Step 1
In a small bowl combine, soy sauce, orange juice, brown sugar, olive oil, lime juice, and liquid smoke.
Step 2
If using a London Broil, cut meat horizontally in half. Use a meat mallet to pound beef nice and thin.
Step 3
Place prepared steak meat in a large ziplock bag.
Step 4
Add marinade to the bag and seal, pressing out excess air.
Step 5
Marinate in the fridge for 4 hours.
Step 6
Fill a large container with water and set temperature of the sous vide at 130°.
Step 7
Submerge ziplock bag in the heated water, and cook for 4-6 hours. Make sure bag is completely submerged in the water as it cooks.
Step 8
Using tongs, remove meat from baggie and pat dry with a paper towel.
Step 9
Rub meat with the spice rub to coat completely, pressing it into the surface with your fingers.
Step 10
Heat a cast iron skillet over medium high heat until nice and hot.
Step 11
Add a tablespoon of vegetable oil and sear meat for a couple of minutes on each side, just until it has a nice char.
Step 12
Remove meat from the pan and allow it to rest for 5-10 minutes before cutting.
Step 13
Cut meat against the grain into thin strips.
Step 14
Place a generous amount of diced carne asada in a warmed tortilla and top with Pico de Gallo, crumbled Queso Fresca, drizzle with Avocado Crema and a squeeze of fresh lime juice.
Step 15
NOM-NOM-NOM!!!
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