Carne Asada
Total time: 1 hour, 10 minutes plus overnight marinating time Servings: 16 Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime.
Ingredients
- 4 chipotle peppers in adobo sauce, roughly chopped
- 1 Tbsp minced garlic
- 3/4 cup chopped onions
- 1/2 tsp ground cumin
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/2 cup tomato puree
- 1/2 cup fresh lime juice
- 1 1/2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 cup canola or vegetable oil
- 2 1/2 lbs skirt steak
Instructions
In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil.
Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .
Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.
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