Tuesday, November 03, 2009

Carne Asada

Take some cheap meat and a nice marinade and you have a meat party in your mouth....


1 skirt steak

1 lime (for the juice)
1/4 C olive oil
1-2 Serrano chillies minced (to taste)
1 Tbs minced garlic
1 tsp sugar
1/2 tsp ground coriander seed
1/2 tsp oregano
1/4 tsp ground cumin seed
2 tsp kosher salt
black pepper to taste
OPTIONAL: 1 Tablespoon of pureed kiwi - I spotted this in a few recipes, I don't know if it is for me, but the enzymes will break down the tough meat better, so if you are into the flavor, go for it. If you do, DO NOT MARINADE OVERNIGHT - 2 hours is plenty.

1/4 C sweet onions minced
1/4 cilantro minced

Mix the marinade ingredients together in a box, and then toss in the meat. Let is sit overnight (8 hours is perfect). Make sure you cover the blow with plastic wrap. Take out the meat 30 minutes before you use it so it settles to room temperature.

Fire up the grill and 4-5 minutes on each side should do you right (unless you have a really thin cut - keep tabs)

Let the meat sit for 5 minutes before cutting. Chop up the Carne Asada and mix with with the sweet onions and cilantro (you can skip this Anthony). Put it in some tortillas and top with pico de gallo.