Carne Asada

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🥘 Ingredients

  • avocado
  • chipotle peppers in adobo
    2
  • cilantro
    1 bunch
  • coriander seed
    1 tsp
  • cumin seed
    1 tbsp
  • dark brown sugar
    2 tbsp
  • diced onion
  • dried ancho chiles
    3
  • dried guajillo chiles
    3
  • extra-virgin olive oil
    2 tbsp
  • fish sauce
    2 tbsp
  • fresh cilantro
  • garlic
    6 cloves
  • lime juice
    2 tbsp
  • lime wedges
  • orange juice
    3/4 c
  • salt
    2 tsp
  • skirt steak
    2 lbs
  • soy sauce
    2 tbsp
  • warm corn or flour tortillas

🍳 Cookware

  • blender
  1. 1
    Place dried ancho chiles (stems and seeds removed) and dried guajillo chiles (stems and seeds removed) on a microwave-safe plate.
    dried ancho chiles: 3, dried guajillo chiles: 3
  2. 2
    Microwave for ⏱️ 10-20 seconds until pliable and toasty-smelling.
  3. 3
    Transfer the chiles to a blender .
  4. 4
    Add chipotle peppers in adobo , orange juice , lime juice , extra-virgin olive oil , soy sauce , fish sauce , garlic , cilantro (leaves and tender stems only), cumin seed (toasted and ground), coriander seed (toasted and ground), and dark brown sugar .
    chipotle peppers in adobo: 2, orange juice: 3/4 c, lime juice: 2 tbsp, extra-virgin olive oil: 2 tbsp, soy sauce: 2 tbsp, fish sauce: 2 tbsp, garlic: 6 cloves, cilantro: 1 bunch, cumin seed: 1 tbsp, coriander seed: 1 tsp, dark brown sugar: 2 tbsp
  5. 5
    Blend for ⏱️ 1 minute until a smooth sauce has formed.
  6. 6
    Season with salt to taste.
    salt
  7. 7
    Transfer half of the salsa to a large bowl.
  8. 8
    Transfer the other half to a sealed container.
  9. 9
    Set aside the sealed container in the refrigerator.
  10. 10
    Add salt to the salsa in the bowl.
    salt: 2 tsp
  11. 11
    Add skirt steak (trimmed and cut into 5- to 6-inch lengths) to the bowl.
    skirt steak: 2 lbs
  12. 12
    Turn to coat.
  13. 13
    Transfer the steak to a gallon-sized zipper-lock bag.
  14. 14
    Repeat with remaining steak.
  15. 15
    Pour any excess marinade over the steak.
  16. 16
    Squeeze all air out of the bag and seal.
  17. 17
    Refrigerate for ⏱️ 3 hours or up to overnight.
  18. 18
    Remove the extra salsa from the refrigerator.
  19. 19
    Light one chimney full of charcoal.
  20. 20
    When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.
  21. 21
    Set cooking grate in place, cover grill, and allow to preheat for ⏱️ 5 minutes .
  22. 22
    Alternatively, set half the burners on a gas grill to the highest heat setting.
  23. 23
    Cover, and preheat for ⏱️ 10 minutes .
  24. 24
    Clean and oil the grilling grate.
  25. 25
    Remove steak from marinade and wipe off excess.
  26. 26
    Place directly over the hot side of the grill.
  27. 27
    If using a gas grill, cover.
  28. 28
    If using a charcoal grill, leave exposed.
  29. 29
    Cook, turning occasionally, until steak is well charred on outside.
  30. 30
    Cook until the center registers 110°F on an instant-read thermometer.
  31. 31
    This should take ⏱️ 5-10 minutes .
  32. 32
    Transfer steak to a cutting board.
  33. 33
    Let rest for ⏱️ 5 minutes .
  34. 34
    Slice thinly against the grain.
  35. 35
    Serve immediately with reserved salsa, lime wedges , avocado , diced onion , fresh cilantro , and warm corn or flour tortillas .
    lime wedges, avocado, diced onion, fresh cilantro, warm corn or flour tortillas