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marinade garlic fresh cilantro serrano Freshly Squeezed Limes freshly squeezed orange olive oil cumin freshly ground black pepper kosher salt white vinegar using onion kosher salt olive oil flour tortillas additional limes salsa Cambray onions nopales
Viewed: 18 - Published at: 9 months agoIngredients
- Marinade:
- 4 Cloves garlic, minced
- 1/2 Cup fresh cilantro leaves and stems, chopped finely
- 1 Jalapeno, serrano or habanero pepper, minced (optional, if you don't like it spicy)
- 2 Freshly squeezed limes
- 1 Freshly squeezed orange
- 1/2 Cup olive oil
- 1 Teaspoon cumin
- Freshly ground black pepper
- Kosher salt (but go easy on it because you'll salt the steak again just before putting it on the grill)
- 2 Tablespoons white vinegar
- Beer (like negra modelo, corona or dos equis), optional, to taste
- Using a mortar and pestle, mash the garlic, hot pepper, cilantro, cumin, salt, and pepper into a paste. Gradually add the lime juice, orange juice, oil, vinegar and beer, stirring to mix well.
- Yields about 1 1/2 Cups
- Other ingredients:
- 2 Lbs flank or skirt steaks
- 1 Onion, chopped
- Kosher salt and freshly ground black pepper
- Olive oil for the grill
- Corn or flour tortillas
- Additional limes, wedged
- Pico de gallo salsa, optional
- Cambray onions, whole, optional
- Nopales, optional.
Method
- Place the steak in a large pan or baking dish and add the chopped onion. Pour the marinade over it. cover with plastic wrap and refrigerate from 1-8 hours.
- Preheat an outdoor grill (for best results), or you can use an indoor grill or even the broiler option of your oven. Brush the grill with a little olive oil to prevent sticking. Take the steak out of the marinade and place it on the grill or under the broiler. When the juices begin to rise on the surface, season with salt and pepper. As soon as the salt liquefies on the surface, flip the meat to the other side and repeat. Grilling time is anywhere from a few minutes to 10 minutes each side, depending on the thickness of the meat and your preference for doneness. Remove the steak and let it rest for about 5 minutes to allow the juices to settle. Thinly cut the steak across the grain for tacos. Keep the Carne Asada warm in a covered dish. (If you're grilling cambray onions and nopales, it's best to do this before or concurrently with the meat, and set aside, keeping it warm.) You can also saute the onions used in the marinade in a skillet to add to the tacos.
- Warm the tortillas for about 30 seconds on each side in a skillet or on the grill. Stack the tortillas to keep them warm. To each tortilla, add some steak, the optional cambray onion and nopales, pico de gallo, and some juice squeezed from a lime wedge.
- Serves 4-6
