Carne Asada
Ingredients: (serves 6)
- 1 1/2 pounds skirt steak
- 1/2 cup tamari or soy sauce
- 1/2 cup olive oil
- 2-3 limes
- 2 tablespoons minced garlic
- 4 tablespoons chopped cilantro (divided)
- 2 tablespoons honey
- 2 tablespoons catsup or tomato paste or the adobo sauce from a can of chipotle in adobo sauce.
- 1/2 teaspoon kosher salt
Minimum of 4 hours up to over night for marinade:
Clean and trim the excess fat and silver skin from the skirt steak.
In a glass bowl or heavy duty sealable plastic bag, combine the soy sauce, olive oil, garlic, 1/2 the cilantro, honey, catsup or adobo sauce, and salt. Add the zest of one of the limes, and the juice of one or two limes, depending on their juice content. Add the steak to the marinade and massage in the sauce. Let marinate 4 hours or overnight in the refrigerator.
Remove meat from the refrigerator and let sit out at room temperature for 20 minutes. Heat a grill or cast-iron skillet to high. Place the meat on the hot grill or skillet. Cook for 2 to 4 minutes a side. Place the meat on a cutting board and let rest 10 minutes. Cut the steak thinly against the grain. Sprinkle the reserved chopped cilantro over the sliced meat.
Serve with lime wedges, flour or corn tortillas, salsa, guacamole, and sour cream or crema. Grilled corn on the cob would be a festive side.
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