Carne Asada
0.0/5 rating (0 votes)

Carne Asada

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Leave a comment

Please login to leave a comment. Optional login below.