Directions

• Before cooking the steak, prepare your salsa. Cook the longaniza sausage in a preheated skillet with 2 tablespoons of oil for 6 -8 minutes. Crumble as it cooks. Transfer to a bowl lined with paper towels, set aside.
• If steak is in one long piece, I would suggest slicing it into 2 smaller sections. This way you have two thicker sections from the middle and two thinner sections from each end.
• Season the steak generously with carne asada seasoning about 30 minutes before grilling.
• Preheat grill to medium high heat, keeping lid closed. Before grilling the steak, grill your poblano strips for 6-7 minutes, turning as needed. Remove from grill and transfer to a bowl. Set aside,
• Brush grates with grease and immediately place steaks on grill. For the thinner sections, grill for about 3-4 minutes per side. For the thicker sections, grill for 5-6 minutes per side or until internal temperture reaches 130 degrees F.
• Remove from grill and let rest for 5-6 minutes. When ready to serve, slice against the grain. Serve with warmed corn tortillas. Add crumbled longaniza, carne asada, poblanos, salsa, cilantro, onions and lime! Yields 4-6 servings.