Carne Asada
Grilled skirt steak with Mexican marinade
Ingredients
1 yellow onion, roughly chopped
1 large head garlic (4 oz)
1 cup Guajillo Purée (see below)
½ cup orange juice
¼ cup achiote paste
¼ cup distilled white vinegar
¼ cup adobo sauce
¼ cup kosher salt
1 teaspoon dried oregano
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground nutmeg
2 dried bay leaves
1 cup canola oil
2 lbs prime skirt steak
Guajillo Purée
- 12 Dried Guajillo Chile pods stemmed and seeded.
Instructions
Guajillo Puree
- Place chiles in a medium saucepan and add enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes, until chiles are soft. Set aside to cool slightly.Transfer chiles to a blender, add 1 cup cooking liquid, and purée until smooth
Carne Asada Marinade
- in a blender add 1 cup of guajillo puree
- Add the garlic cloves, onion, orange juice, achiote paste, vinegar, adobo sauce and all the spices including the bay leaves.
- Blend until smooth
- With the blender running, start addind the cup of canola oil until it emulsifies.
- Place the steak in a bowl or ziplock bag and pour the marinade. Set aside for at least one hour or overnight.
- Preheat the grill to high heat, remove the steak from the marinade and place on the grill. Cook for 4-6 minutes on each side for a medium-rare steak.
- Let the steak rest for 2 minutes, slice and enjoy!
Tried this recipe?Let us know how it was!