Carne Asada
Servings 4 servings
Ingredients
- 5 garlic cloves, minced
- 1 jalapeno, minced
- Handful of cilantro leaves, finely chopped
- 1 teaspoon ancho chile powder (or any other chile powder)
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano, crushed using your fingers
- Juice of 2 limes
- Juice of 1 orange
- 2 tablespoons cider vinegar (or white vinegar)
- 1/2 cup Mexican beer (I used Pacifico here)
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 2 pounds thinly sliced shoulder steak (flank or skirt steak would work well here too)
- 1 white onion, peeled and sliced
- 1 orange, sliced
Corn tortillas for serving, heated up on the grill
Optional toppings: pico de gallo, guacamole, chopped cilantro, chopped radish, grilled scallions
Lime wedges, for serving
Instructions
- In a large bowl, combine garlic, jalapeno, cilantro, chile powder, cumin, oregano, lime juice, orange juice, beer, and olive oil, whisking to combine. Add salt and pepper to taste (I added several pinches of salt here). Add steak to a baking dish or large bowl, and tuck slices of onion and orange between the layers of meat. Pour marinade over the meat, cover, and let rest for at least 4 hours (or up to 8 hours).
- Take the steaks from the refrigerator, and let sit for 30 minutes before cooking. Meanwhile, prepare an outdoor grill (charcoal or gas) to high heat. Transfer steaks from the marinade to the grill in an even layer. Sprinkle each steak with a little salt and pepper. Grill the steaks for 1 minute per side, turning once, until about medium-rare. The steaks shown here are very thin, so the cook time is quick. Larger, thicker steaks may take longer. Remove the steak to a cutting board, let rest for 5 minutes, then chop into bite-sizes pieces.
- Place some of the chopped carne asada down the middle of a warmed tortilla. Add toppings to taste, and garnish with a lime wedge.