Carne asada is grilled and sliced beef, usually skirt steak, sirloin steak, tenderloin steak, or rib steak. It is cooked with a marinade and must have a nice sear.
What you need
3 whole dried ancho chilies, stems and seeds removed
2 whole chipotle peppers, canned in adobo
3/4 cup orange juice
2 Tsp lime juice
2 Tsp extra-virgin olive oil
2 Tsp soy sauce
2 Tsp Asian fish sauce
6 medium cloves garlic
1 small bunch cilantro leaves
1 Tsp ground cumin
1 Tsp ground coriander
2 Tsp brown sugar
Salt to tatse
2 pounds skirt steak, trimmed and cut with the grain into 5- to 6-inch lengths
For Serving
Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and sliced avocado.
Instructions
- Microwave dried ancho and guajillo chilies until pliable and fragrant, 10 to 20 seconds. Transfer to a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend until a smooth marinade has formed, about 1 minute. Season to taste with salt. Transfer half of the mixture to a large bowl and the other half to a sealed container. Set aside the sealed container in the refrigerator.
- Add an extra 2 teaspoons of salt to the mixture in the bowl. It should taste slightly saltier than is comfortable to taste. Add 1 piece of steak to bowl and turn to coat. Transfer to a gallon-sized zipper-lock bag. Repeat with remaining steak. Pour any excess marinade over the steak. Squeeze all air out of the bag and seal. Refrigerate for at least 3 hours and up to overnight.
- When ready to cook, remove the extra salsa from the fridge to allow it to warm up. Light one chimney full of charcoal. Prepare your favorite grilling method to a medium-high heat.. Oil the grates.
- Remove steak from marinade and shake off any excess. Place directly over the hot flames. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook, turning occasionally, until steak is well charred on outside and center registers 110°F, It w'ont take long. Remove to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately.