CARNE ASADA
4 servings
Spanish for “grilled meat,” this flavorful, Mexican preparation is usually made with skirt steak. It can be done with other cuts, but few absorb marinades as well as skirt steak. For a spicier result, you may rub the steak with Mexican Adobo I instead of using the marinade below. Or, if time is of the essence, you may skip the marinade altogether and liberally sprinkle the steak with 2 tablespoons chili powder and 1 teaspoon salt (and squeeze the juice of ½ lime over the meat after each turn on the grill).
Combine in a food processor or blender:
- ½ cup orange juice
- 1 small onion, chopped
- 1 cup chopped cilantro leaves and stems
- ¼ cup lime juice
- 2 tablespoons distilled white or cider vinegar
- 2 tablespoons soy sauce
- 5 garlic cloves, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
Process or blend until smooth and combined. Transfer to a large bowl and add:
- 1 to 1 ½ pounds skirt steak, flank steak, or sirloin flap (bavette)
Marinate in the refrigerator for at least 2 hours but no more than 5 hours. Remove the steak from the marinade, allowing the excess to drip off. If you have time, let the meat dry in the refrigerator, uncovered, on a rack set over a baking sheet for 1 hour.
Prepare a hot grill fire.
Grill the steak over the hottest part of the grill, turning occasionally until cooked to the desired degree of doneness (see chart). Transfer to a cutting board and let rest for 5 minutes. Thinly slice the meat across the grain. Serve in Tacos, Burritos, or Tortas.