Cilantro Lime Carne Asada
Place all ingredients except olive oil and beef in a food processor and work into a paste. Add oil and puree. Place beef in a zip top plastic bag with half of marinade (refrigerate remaining marinade for serving). Refrigerate steak in marinade for 4 hours or overnight. To prepare, preheat grill on high. Remove steak from marinade and grill over high heat 7-10 min, turning often. Remove from heat and let rest 10 min. Slice against the grain at a diagonal bias and serve with remaining marinade/sauce (warmed to room temp), Charred Onion and Cabbage Slaw, and Elote (Mexican Street Corn).
Elote (Mexican Street Corn)
Remove outer layers of corn husk, leaving 2-3 complete layers around corn to protect from grill heat. Grill over high heat until softened, turning often, approx. 10 min. Remove husk when cool enough to handle. Melt butter with chili powder, salt and pepper. Pour over corn. Generously sprinkle with cotija and garnish with cilantro. Serve immediately.
Charred Onion and Cabbage Slaw
Toss white onion, green onions and cabbage with a few tablespoons of olive oil to coat. Season with salt and pepper and grill on all sides until softened and charred well. Green onions will cook very quickly, approx. 2 min. White onion and cabbage need approx. 8-10 min to soften. Remove from heat and, when cool enough to handle, roughly chop green onions, cabbage (remove core) and white onion. Add remaining ingredients and mix thoroughly. Taste and adjust seasonings.