Description
Carne asada literally translates to “grilled meat.” I like to describe it as deliciously grilled skirt steak marinated in lime juice, chilies, aromatics, and spices. Slice it thinly against the grain, wrap it in a tortilla, and you have a killer taco.
From Meseidy Rivera of The Noshery.
Ingredients
- 4 Tablespoons Vegetable Oil, Divided
- 3 cloves Garlic, Roughly Chopped
- 1 Dry Ancho Chili, Stemmed And Seeded (or 1 Tablespoon Ancho Powder)
- 2 teaspoons Ground Cumin
- ½ cups Cilantro Leaves
- 1 Small Lime, Peeled
- 1 Tablespoon Mexican Oregano
- 1-½ teaspoon Kosher Salt
- 1 Tablespoon Agave
- 1 pound Skirt Steak
Preparation
Heat a skillet with 2 tablespoons of oil over medium high heat. Add garlic and ancho chili to the skillet. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Remove from heat and let cool 5 minutes.
In the bowl of a food processor, combine oil mixture, cumin, 1/2 cup cilantro, lime, oregano, salt, and agave in a blender. Process until smooth, about 30 seconds.
Place skirt steak in a resealable plastic bag and pour marinade over skirt steak. Seal bag and shake until evenly coated. Chill 2 hours.
Heat grill to high heat, between 450°F – 500°F. Grill the steaks for 3–4 minutes on each side. The steaks will cook to medium-rare. Cut into slices against the grain and serve.
Note: The high acidity of the marinade will tenderize the steak. Do not leave the steak marinating for more than 4 hours—it can cause the meat to become mealy.
