Our steaks make killer carne asada – which literally translates to “grilled meat” – that are perfect for your next summer get-together.
We made this recipe with Wagyu flank steak, but it will work well with outside skirt steak, or Angus hanger steak. Pretty much any cut of beef is fair game for carne asada.
Dried chiles add deep smoky flavor that rounds out the citrusy marinade, a requirement for carne asada. No matter which cut you choose, this one is a winner.
Ingredients
- 1 Wagyu Beef Flank Steak, 1 Outside Skirt Steak, or 2 Angus Hanger Steaks
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- Boiling water
- ½ small can chipotles in adobe
- 4 cloves garlic
- 1 cup chopped cilantro + additional for serving
- Juice from 3 oranges
- Juice from 3 limes + additional limes for serving
- 2 tablespoons neutral oil
- 3 tablespoons soy sauce or tamari
- 1 tablespoon Asian fish sauce
- ½ teaspoon vinegar
- 1 tablespoon ground cumin
- ¼ teaspoon ground cloves
- 2 tablespoons coconut sugar
- Coarse salt & freshly ground black pepper
- Warmed tortillas, for serving
- Radishes, thinly sliced, for serving
- Red onion, thinly sliced, for serving
- Avocado, sliced, for serving
Preparation
- Carefully trim excess silver skin from the steak but keep as much fat as possible. Set aside.
- Heat a dry skillet over medium-high flame; add the dried chiles and toast until lightly charred, about 3-5 minutes. Place toasted chiles in a bowl and cover with boiling water, let stand until softened, about 20 minutes; drain. To the bowl of a food processor add drained chiles, chipotles, garlic, and cilantro; pulse until finely chopped. Add orange juice, lime juice, olive oil, soy sauce, fish sauce, cumin, cloves, and coconut sugar; process until smooth. Season to taste with salt and pepper.
- Set aside about ¾ cup of the marinade; cover and refrigerate. Pour marinade into a large non-reactive container and add steak, turning to coat. Cover and refrigerate for at least 2 hours, up to overnight.
- Remove steak from the refrigerator about a half hour before you cook. Wipe off excess marinade, season with salt and pepper.
- Preheat a gas or charcoal grill for high heat. Or heat a lightly-oiled cast iron grill pan over medium-high heat on the stovetop. Grill, turning occasionally, until steak is nicely charred and an instant read thermometer inserted into the thickest part of the steak registers 120 degrees F, about 7-10 minutes. Rest steak on a cutting board for 10 minutes. Slice against the grain, and serve with the reserved marinade, lime, radishes, avocado, onion, and warmed tortillas.
Why don’t you sell kits (with & without perishables) for these recipes?
Thanks for the comment! This has been a much-discussed topic at D’Artagnan. Your suggestion will go to the R&D team.