Carne Asada

It's carne asada time! Perfectly charred steak, seasoned with a bounty of cilantro, garlic, jalapeno, and lime! There's so much to love about this...

Carne asada is a Latin American dish that literally means "flesh/meat/beef" "roast/broiled/grilled". Pretty simple right? More precisely, the dish consists of beef (usually skirt or flank steak) that's grilled until charred on the outside and pink on the inside. It's that classic and incredible charred crust that makes carne asada so friggin' amazing. The sliced beef can be served alone, with rice and beans, or in tacos and burritos. I served the steak with my Skillet Rice and Beans and flour tortillas. I highly recommend you do the same. Wink. Wink.

About the cut of steak: As mentioned above, carne asada is typically made with skirt or flank steak. That said, pretty much any cut of beef can be butterflied into thin sheets and used instead. The goal is a thin steak that chars quickly and can be sliced into very thin slices. If you're using flank steak, it should be cooked rare and then thinly sliced across the grain to make it easier to chew. Skirt steak is more well-marbled with fat, and while it still needs to be cut across the grain, it’s inherently more tender (and flavorful). Skirt steak can also be cooked past rare (all the way to well done) and it will still be tender. Skirt steak is what I used for this recipe.

About the marinade: Truth is, you can make carne asada without a marinade; just season the steak with salt and freshly ground black pepper and you're good to go. But what fun is that? My marinade is killer! And, thanks to the food processor (or blender), it comes together in a flash. I blended olive oil, cilantro, jalapeno, garlic, lime juice, orange juice, vinegar, and a little sugar and the result was a colorful, incredibly robust marinade (I'm going to try it with chicken next). The flavors are bright and vibrant, and the sugar perfectly balances the acidity of the citrus and vinegar (it also adds a sweet caramelization to the steak).

I can't wait for you to try this - and please let me know what you think!

Carne Asada

1/2 cup packed fresh cilantro leaves (add some stems too - they add great flavor)
4 garlic cloves, chopped (about 4 teaspoons)
1 jalapeño chile pepper, seeded and chopped
1/4 cup olive oil
2 tablespoons fresh lime juice, plus lime wedges for serving if desired
2 tablespoons orange juice
2 tablespoons red wine vinegar
2 tablespoons granulated sugar or honey
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pound skirt or flank steak
Cooking spray
Optional additions for serving: 
Rice and beans (or my Skillet Rice and Beans)
Lime wedges
Salsa or pico de gallo
Tortillas, flour or corn

In a food processor, combine the cilantro, garlic and jalapeno. Process until finely minced. Add the olive oil, lime juice, orange juice, vinegar, sugar, salt, and black pepper and process until blended.
Place the steak in a large shallow dish (so it lays flat) and pour over the marinade. Turn to coat the steak completely. Cover with plastic wrap and refrigerate for 1 to 8 hours (don't marinate longer than 8 hours or the fibers in the steak will break down and the meat will get mushy).
Coat a stovetop grill pan or outdoor grill with cooking spray and preheat to medium-high.
Remove the steak from the marinade and transfer to the hot grill.
Sear for 3 to 5 minutes per side (charred on the outside but still pink on the inside, especially with flank steak). If you want to use a meat thermometer: Pull the meat off the grill at 115-120°F for rare, 125°F for medium rare and 140°F for medium. The meat will continue to cook after you remove it from the heat.
Remove the steak from the heat, transfer it to a cutting board and tent with foil for 5 to 10 minutes.
Using a sharp, long-bladed knife, slice the steak across the grain into long, thin slices.
Serve with desired sides and garnishes (see options above).

Serves 4-6