Carne Asada

Carne asada is a citrus marinated skirt of flank steak.  Typically the skirt and flank steaks are the tougher cut of beef, however the carne asada marinate will transform them into soft, tender strips of steak that you won’t be able to get enough of.  Below is my take on Carne Asada…

Carne Asada Recipe

INGREDIENTS

• 3 lbs of Flank or Skirt Steak
• 3/4 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup lime juice
• 1/2 cup olive oil
• 4 cloves of garlic, minced
• 1/2 cup soy sauce
• 1 tsp chipotle pepper in adobo sauce, minced into small pieces (reduce for less spicy, double for more spicy)
• 1 med Vidalia onion, chopped
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp dried oregano
• 1 tbsp course ground black pepper
• 3/4 cup fresh cilantro, chopped

 

DIRECTIONS

1. In a large mixing bowl, combine all ingredients EXCEPT the flank or skirt steak.  Whisk until well blended.  Remove one cup of the marinate and place it in a covered container.  This will be used after the carne asada is cooked.
2. Prepare the Flank or Skirt steak by removing excess fat and/or membrane.  Place the steak on a cutting board and cover it with a heavy plastic wrap.  (Alternatively you can place the steak in a  gallon zip lock bag).  Next, using a meat tenderizer hammer, beat the daylights out of it from both sides until the steak is approximately 1/4″ thick.
3. Place the steak in the large container with the marinate.  Cover.  Allow to marinate for 1-5 days in the refrigerator.
4. Prepare your Big Green Egg (or grill), by preheating it to 400 degrees and lightly oiling the grates.
5. Remove your steak from the marinate and grill.  For medium rare (internal temp of 145 degrees), grill for approximately 5min per side.  For medium (internal temp of 160 degrees) approximately 7min per side.  For well done (internal temp of 170 degrees) approximately 9 min per side.  Do NOT reuse the marinate which the steak came out of!
6. Remove the steak from the grill.  Let rest for 2-3 min and then cut across the grain in thin, 1/8″ wide strips.
7. Place the strips in a serving container and pout the remaining 1 cup of reserved, unused marinate over them.  Serve immediately in tacos, burritos or bowls.
8. ENJOY!

RECOMMENDED: When served as a street taco, accompany with my Mexican Street Corn as a relish on flour or corn tortillas!!!