Directions

• Season the steak lighty woth kosher salt on both sides. Then season the steak generously with carne asada spice rub on both sides and rub in with your hands. Place in plastic bag and marinate overnight.
• For tortillas, mix dry ingredients, set aside. In a bowl, add hot water to melted shortening. Gradually add the liquids into the dry ingredients until dough forms.
• Roll out 10 dough balls, flatten slightly, and transfer to a plate. Cover and let rest for 30 minutes. When ready, preheat griddle or comal to medium heat for 5 minutes. On a floured flat surface, roll out tortillas to about 5 inches. Cook on the hot griddle for about 30 to 35 seconds per side. Tortillas should puff up while cooking. Transfer cooked tortillas to a clean kitchen towel and keep covered.
• When you are ready to cook steak, remove it from refrigerator at least 30 to 40 minutes before so it comes to room temperature. when ready, preheat cast iron skillet to medium heat for 5 to 6 minutes. When good and hot, add butter and 1 tablespoon of olive oil to the pan. Place steak in pan and cook for 3 to 4 minutes, without moving, on each side. This is for a medium/rare steak. If you like it more well done, add one more minute per side. Remove from pan onto cutting board and tent loosely with foil paper for 5 minutes. Slice steak thin against the grain. Warm the tortillas and serve right away. Yields 2 - 4 servings for tacos