Carne Asada
Skirt steak marinated in a smoky chile salsa with ancho, guajillo, and chipotle peppers, grilled over high heat and served with tortillas and fresh toppings.
Ingredients
- 3 whole ancho chiles
- 3 whole guajillo chiles
- 2 whole chipotle peppers in adobo
- 0.75 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons dark brown sugar
- 1 small bunch cilantro
- 6 medium cloves garlic
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- to taste kosher salt
- 2 teaspoons kosher salt
- — skirt steak to the bowl and turn to coat
- — lime wedges
- — avocado
- — diced onion
- — cilantro
- — tortillas
Equipment
- blender
- chimney starter
- grill
- instant-read thermometer
- cutting board
Instructions
Salsa and Marinade
Place 3 whole ancho chiles (stems and seeds removed) and 3 whole guajillo chiles (stems and seeds removed) on a microwave-safe plate and microwave until pliable and toasty-smelling, 10-20 seconds .
Transfer to a blender and add 2 whole chipotle peppers in adobo , 0.75 cup orange juice , 2 tablespoons lime juice , 2 tablespoons olive oil , 2 tablespoons soy sauce , 2 tablespoons fish sauce , 2 tablespoons dark brown sugar , 1 small bunch cilantro (leaves and tender stems, divided), 6 medium cloves garlic , 1 tablespoon cumin seeds (toasted and ground), and 1 teaspoon coriander seeds (toasted and ground). Blend until a smooth sauce has formed, about 1 minute . Season to taste with to taste kosher salt .
Transfer half of the salsa to a large bowl and the other half to a sealed container. Set aside the sealed container in the refrigerator.
Marinating
Add an extra 2 teaspoons kosher salt to the salsa in the bowl. It should taste slightly saltier than is comfortable to taste. Add 1 piece of skirt steak to the bowl and turn to coat . Transfer to a gallon-sized zipper-lock bag with the top folded over to prevent excess sauce and meat juices from contaminating the seal. Repeat with remaining steaks, adding them all to the same bag. Pour any excess marinade over the steaks. Squeeze all air out of the bag and seal. Refrigerate for at least 3 hours or up to 12 hours .
Grilling
When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal using a chimney starter . When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill , and preheat for 5 minutes . Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes . Clean and oil the grilling grate.
Remove steaks from marinade and wipe off excess. Place directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook, turning occasionally, until steaks are well charred on outside and center registers 110 °F (43°C) on an instant-read thermometer , 5-10 minutes total.
Transfer to a cutting board and allow to rest for 5 minutes . Slice thinly against the grain and serve immediately, passing extra salsa, lime wedges , avocado , diced onion , cilantro , and tortillas on the side.
View Cooklang Source
---
title: Carne Asada
description: "Skirt steak marinated in a smoky chile salsa with ancho, guajillo, and chipotle peppers, grilled over high heat and served with tortillas and fresh toppings."
servings: 6
total time: 3 hours 55 minutes
prep time: 15 minutes
cook time: 40 minutes
marinating time: 3 hours
tags: [carne-asada, grilling, mexican, steak, main]
cuisine: Mexican
difficulty: intermediate
---
== Salsa and Marinade ==
Place @ancho chiles{3%whole} (stems and seeds removed) and @guajillo chiles{3%whole} (stems and seeds removed) on a microwave-safe plate and microwave until pliable and toasty-smelling, ~{10-20%seconds}.
Transfer to a #blender{} and add @chipotle peppers in adobo{2%whole}, @orange juice{3/4%cup}, @lime juice{2%tablespoons}, @olive oil{2%tablespoons}, @soy sauce{2%tablespoons}, @fish sauce{2%tablespoons}, @dark brown sugar{2%tablespoons}, @cilantro{1%small bunch} (leaves and tender stems, divided), @garlic{6%medium cloves}, @cumin seeds{1%tablespoon} (toasted and ground), and @coriander seeds{1%teaspoon} (toasted and ground). Blend until a smooth sauce has formed, about ~{1%minute}. Season to taste with @kosher salt{to taste}.
Transfer half of the salsa to a large bowl and the other half to a sealed container. Set aside the sealed container in the refrigerator.
== Marinating ==
Add an extra @kosher salt{2%teaspoons} to the salsa in the bowl. It should taste slightly saltier than is comfortable to taste. Add 1 piece of @skirt steak to the bowl and turn to coat{}. Transfer to a gallon-sized zipper-lock bag with the top folded over to prevent excess sauce and meat juices from contaminating the seal. Repeat with remaining steaks, adding them all to the same bag. Pour any excess marinade over the steaks. Squeeze all air out of the bag and seal. Refrigerate for at least ~{3%hours} or up to ~{12%hours}.
> I like ancho and guajillo chiles here, but a mix of chiles such as negro, pasilla, and California can be used in their place. An equivalent weight of hanger or flap steak can be used in place of skirt steak.
== Grilling ==
When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal using a #chimney starter{}. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover #grill{}, and preheat for ~{5%minutes}. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for ~{10%minutes}. Clean and oil the grilling grate.
Remove steaks from marinade and wipe off excess. Place directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook, turning occasionally, until steaks are well charred on outside and center registers 110°F (43°C) on an #instant-read thermometer{}, ~{5-10%minutes} total.
Transfer to a #cutting board{} and allow to rest for ~{5%minutes}. Slice thinly against the grain and serve immediately, passing extra salsa, @lime wedges{}, @avocado{}, @diced onion{}, @cilantro{}, and @tortillas{} on the side.