CARNE ASADA

THE MOST FLAVORFUL STEAK OUT THERE. perfect in tacos, burritos, or a BOWL.

4-6 servings, 1 hour 30 minutes (only 15 minutes active)

Ingredients:

2 lbs skirt steak, any cut can be used but skirt is traditionally used for this dish
1/4 cup soy sauce
1/3 cup olive oil
Juice from 1 orange
Juice from 1 lime
1 jalapeno, seeded, then diced
4 garlic cloves, minced
1/4 cup cilantro, chopped
1 tsp ground cumin 
Salt
Pepper

The Blistered Peppers Take:

As mentioned in my previous Salmon Taco post, I grew up in southern California and absolutely love Mexican food - Andrew even proposed to me at my favorite restaurant, an upscale Mexican spot called Cosme. 

Tacos are especially a dish I love because they’re basically a vessel to shovel in as much taste as you can in one mouthful (or more than one mouthful, as most people do). BP is all about making good food - GREAT FOOD! - as easy and approachable as possible. While I stand by this recipe, and the flavor the marinade truly elevates the steak when adding it into tacos, a rice bowl, or even a burrito, I also believe you can change the marinade as you see fit and accommodate to what ingredients you have on hand. OK, it may not end up being a super traditional carne asada, but even if you just marinate the steak in soy sauce and garlic - it will still be delicious!

Get cooking below. Tag me in your photos, DM with your feedback. Can’t wait to hear what you think!

Steps:

Carne Asada

1. In a medium bowl, add all the ingredients from soy sauce to cumin. Add 2 teaspoons of salt, 2 teaspoons of ground black pepper, then mix well and adjust salt and pepper as needed for preference. 

2. Using a large ziploc bag, or deep baking dish, cover the steak in the marinade and let rest for 1-4 hours. 

   • If only marinating for 1 hour, leave the meat out at room temperature. If marinating for 4 hours, leave the meat in the fridge and then remove from the fridge and let it come to room temperature about 30 minutes before cooking. 

3. Place a large cast iron skillet over medium heat and drizzle with a little bit of olive oil. Once the cast iron is hot, remove the meat from the marinade and cook. I suggest 4 minutes on each side - you will want to achieve a nice sear and the marinade should sort of char the outside of the meat. 

   • Alternatively, you can grill the steak!

Make sure to let the meat rest before slicing… then enjoy over rice and beans or with a side of tortillas for tacos!