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Carne Asada

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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.

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