Carne Asada Tampiquena with Grilled Scallions

I love Mexican food.  It is by far my favorite ethnic food and I could easily eat it four or five days a week.  But, alas, indigestion would make that a futile effort.  No matter, though, I'm still going to share some favorite Mexican dishes for you this month!  With Cinco de Mayo just around the corner, I'll be featuring some south of the border yummies from a fabulous cookbook I've had for years but only recently started using:  Fiesta on the Grill by Daniel Hoyer.  Ole!

2 to 2 1/2 pounds sirloin, chuck, round, or beef tenderloin

Juice of 3 limes

2 tablespoons vegetable oil

2 to 3 tablespoons Smoky Chipotle Adobo, plus 1 to 2 teaspoons for the scallions

2 bunches scallions, washed and trimmed

1 tablespoon olive oil

Slice or butterfly the meat into sheets 1/2 inch thick.  Carefully pound the meat with a kitchen mallet until 1/2 the original thickness.  If using tenderloin, just slice the meat thinly as pounding would break down this tender cut.

Sprinkle the lime juice over the meat, wait five minutes, then brush with the oil.  Season the meat with 2-3 tablespoons dry rub, cover, and marinade 30-60 minutes.

Char grill the meat over high heat 3-4 minutes on the first side, flip, then 2 more minutes.  Allow to rest 5 minutes, slice into thin strips, and serve.

While the meat is resting, brush the onions with olive oil to coat.  Sprinkle with 1-2 teaspoons dry rub.  Grill whole scallions until marks develop and scallions have softened.  Turn and grill so both sides have grill marks.  Serve on top of meat.

Serves 4-6.

Recipe adapted from Fiesta on the Grill by Daniel Hoyer.