Carne Asada with Avocado Crema and Pickled Jalapeños

2 # flank steak

5 limes

3 clove garlic, rough chopped

3 ½ teaspoons Adobo Verde, Adobo Oro, or Adobo Pimienta, divided

1 teaspoon sugar

½ cup white vinegar

4 jalapeños

2 avocados

¼ cup sour cream

6 sprigs fresh cilantro

2 scallions, rough chopped

Tortilla shells

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1.     In a zip-top bag combine the flank steak with the juice of 3 limes, the garlic, 2 teaspoons Adobo. Turn meat a few times to completely coat. Refrigerate for 30 minutes and up to 2 hours.

2.    Meanwhile prepare the pickled jalapeños and avocado crema.

- Pickled jalapeños – In an 8 oz glass jar or microwave safe container, combine sugar and ½ cup water. Cook for 30 seconds or until the sugar has dissolved. Stir in the vinegar, jalapeños, and 1 teaspoon Adobo. Seal or cover. This be made 3 days ahead.

- Avocado Crema – In a food processor fitted with a metal blade, add the avocados, sour cream, juice and zest of 1 lime, cilantro, scallions, and ½ teaspoon Adobo. Process until smooth. For a thinner sauce add 1-2tablespoons of water.

3.    Let meat come to temperature at least 30 minutes before cooking. Drain and discard the marinade. Use a paper towel and pay dry the meat. This will remove moisture and produce a great sear.

4.    Prepare grill to high.

5.    Grill the steak about 6 minutes on each side or until the internal temperature is 130ºF. This is for medium-rare.

6.    Let the steak rest at least 5 minutes before slicing. Serve with pickled jalapeños, avocado crema, lime wedges, and tortilla shells.

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