Friday, June 11, 2010

Carne Asada

Carne Asada

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Additionally (and missing from the original recipe) 2 Corona beers


1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Pour in a beer (take a few sips for ourself). Make sure each piece is well coated. Cover in plastic wrap and refrigerate overnight at least.

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Pour on the 2nd beer throughout the cooking process. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.


Ok, so when I first looked at this recipe I was like "What the what?". EVERYONE that grew up even knowing what Carne Asada was knows that you have to cook it with Corona. Who wrote this recipe out? Someone from Boston? Come on.

Seriously though, it makes a huge difference when you add the beer. It makes the steak taste like it is supposed to; Arizona Summers, backyard BBQs and... well... mexican food. Hah.

I didn't brush of ANY of the cilantro or marinade when I put the steak on the grill and it made it taste, and smell, awesome. While cooking be sure to keep the hood of the grill down so that the meat stays moist. ALSO be sure to cut it THIN across the diagonal (that picture up there... the slices are too thick!). Otherwise, your just eating pieces of steak.

Recipe found here.

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