Carne Asada

Buy the Inside Skirt Marinating Steak (not the Outside version) for the most tender option and ask that the silverskin membrane be trimmed off. If you can't find Skirt Steak a Flank Steak is a good substitute. Serve Skirt Steak sliced thinly with Fresh Tomato Salsa tucked into warmed tortillas or with a side of steamed rice and chili-spiced kidney or pinto beans.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 4 cloves garlic, minced
 2 limes, juiced
 ¼ cup (50 mL) olive oil
 2 tbsp (30 mL) vinegar
 1 tsp (5 mL) ground cumin
 ½ tsp (2 mL) chipolte chili powder
 ½ tsp (2 mL) granulated sugar
 1 handful fresh herbs such as cilantro, basil, oregano and/or parsley, minced
 2 lb (0.91 kg) Skirt Marinating Steak
 Coarse sea salt and ground black pepper
 Fresh Tomato Salsa (recipe follows)

1

Combine garlic, lime juice, oil, vinegar,cumin, chili powder, sugar and herbs in large resealable freezer bag. Pierce steak all over with fork; place into bag and refrigerate for 1 to 12 hours.

2

Remove steak from marinade and pat dry with paper towel; discard marinade. Season all over with salt and pepper.

3

Cook steak on lightly oiled grill over medium heat (400°F/200°C); close lid and cook, for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).

4

Remove to cutting board; tent with foil and let stand about 5 minutes before carving into thin slices across the grain. Serve with Fresh Tomato Salsa.

5

Fresh Tomato Salsa: In medium bowl, combine 2 medium tomatoes, (seeded and diced), 1 small avocado (diced), 1/2 onion (minced), 2 cloves garlic (minced), 1 jalapeno pepper (seeded and diced), juice from 1 lime, 2 tbsp olive oil and handful of fresh herbs such as oregano, basil and/or cilantro (chopped). Season with some granulated sugar, salt and pepper to taste.

Ingredients

 4 cloves garlic, minced
 2 limes, juiced
 ¼ cup (50 mL) olive oil
 2 tbsp (30 mL) vinegar
 1 tsp (5 mL) ground cumin
 ½ tsp (2 mL) chipolte chili powder
 ½ tsp (2 mL) granulated sugar
 1 handful fresh herbs such as cilantro, basil, oregano and/or parsley, minced
 2 lb (0.91 kg) Skirt Marinating Steak
 Coarse sea salt and ground black pepper
 Fresh Tomato Salsa (recipe follows)

Directions

1

Combine garlic, lime juice, oil, vinegar,cumin, chili powder, sugar and herbs in large resealable freezer bag. Pierce steak all over with fork; place into bag and refrigerate for 1 to 12 hours.

2

Remove steak from marinade and pat dry with paper towel; discard marinade. Season all over with salt and pepper.

3

Cook steak on lightly oiled grill over medium heat (400°F/200°C); close lid and cook, for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).

4

Remove to cutting board; tent with foil and let stand about 5 minutes before carving into thin slices across the grain. Serve with Fresh Tomato Salsa.

5

Fresh Tomato Salsa: In medium bowl, combine 2 medium tomatoes, (seeded and diced), 1 small avocado (diced), 1/2 onion (minced), 2 cloves garlic (minced), 1 jalapeno pepper (seeded and diced), juice from 1 lime, 2 tbsp olive oil and handful of fresh herbs such as oregano, basil and/or cilantro (chopped). Season with some granulated sugar, salt and pepper to taste.

Carne Asada
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