Carne Asada

Adapted from L.A.Times July 2008 http://articles.latimes.com/2008/jul/16/food/la-fo-carneasada_rec16a-2008jul16

Yield: 16 servings
Community Recipe from

Ingredients

  • Marinade
  • 4 chipotle peppers in adobo rough chopped
  • 1 tablespoon(s) garlic minced
  • 3/4 cup(s) onion chopped
  • 1/2 teaspoon(s) ground cumin
  • 1/4 cup(s) green onion chopped
  • 1/4 cup(s) cilantro leaves & stems chopped
  • 1/4 cup(s) flat-leaf parsley leaves & stems chopped
  • 1/2 cup(s) ripe tomatoes pureed
  • 1/2 cup(s) lime juice
  • 1 1/2 teaspoon(s) kosher salt
  • 1 teaspoon(s) black pepper
  • 1/4 cup(s) canola oil
  • Carne
  • 2 1/2 pound(s) skirt steak or flank steak
  • Along-withs
  • warm corn tortillas
  • pico de gallo
  • salsa verde
  • chopped onion
  • chopped cilantro
  • grilled chiles
  • lime slices
  • beans & rice

Preparation

  1. 1. In large bowl combine chipotle peppers through oil.
  2. 2. Add steak and coat thoroughly.
  3. 3. Put marinade & steak in gallon plastic bag & seal.
  4. 4. Refrigerate overnight.
  5. 5. Remove bag from fridge at least one hour prior to grilling til steak comes up to room temp.
  6. 6. Remove steaks from bag.
  7. 7. Grill over high heat til medium rare.
  8. 8. Allow steak to rest for 5-10 minutes.
  9. 9. Slice across the grain into 1" slices -or- rough cut into 1/2" dice.
February 2014

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

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