Carne Asada
Carne Asada packs a punch with a marinade full of bright citrus, fresh chilies, and garlic. This marinade not only gives the skirt steak a powerful flavor, but makes it buttery and tender! Great for Taco Tuesday!
Servings: 6 servings
Calories: 427kcal
Ingredients
Marinade:
- ½ cup olive oil
- 2 cups sour orange juice or bottled mojo
- OR Juice of 2 oranges and 3 limes
- ¼ teaspoon ground cumin
- 1 tablespoon ground chipotle
- 2 serrano chilies minced
- 2 tablespoon soy sauce
- 1.4 cup chopped fresh cilantro
- 3 tablespoon minced garlic
- 2 tablespoon white wine vinegar
- 1 tablespoon salt
- 2 teaspoon black pepper
Steak:
- 2 lbs skirt steak excess fat trimmed
- ½ tablespoon kosher salt and black pepper
To Serve:
- Cilantro tortillas, limes, salsa, refried beans, black beans, rice, avocado/guacamole, cheeses, etc.
Instructions
- In a medium sized bowl, whisk together all marinade ingredients. Place steak in a large zip top bag and pour marinade over steak into the bag. Make sure the marinade coats and covers every piece of the meat. Let marinate from 4 hours to overnight.
- Discard your marinade and gently pat steaks with paper towels to dry them off and let meat rest for 30 minutes to come to room temperature. Cold protein seizes up in high heat.
- Heat a grill pan or large skillet over medium-high to high heat. Season steaks evenly with ½ tablespoon kosher salt and black pepper. Cook steak 7-8 minutes per side for medium rare, 10-15 minutes for medium to medium-well.
- Remove steak and let rest on a plate, covered with foil very loosely, for ten minutes. Slice thinly against the grain, on a bias (on a diagonal).
Nutrition
Calories: 427kcal