Carne Asada

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.