The name means roasted meat, and it refers to lime-marinated steak, grilled over an open fire. While Mexican carne asada traditionally uses tougher cuts of flank or skirt steak, the dish works really well with well-marbled chuck and round steaks.
Leslie Bilderback, The Complete Idiot’s Guide to Comfort Food
1 bunch cilantro, chopped
5 cloves garlic, chopped
1 bunch green onions, chopped
1-3 jalapeño chiles, chopped
1 Tablespoon ground cumin
1 teaspoon pepper
¼ cup white wine vinegar
2 cups olive oil
Zest and juice of 6 limes
Zest and juice of 1 orange
1 can or bottle of beer
2-3-pound beef skirt, flank, or chuck steaks
In a large bowl, combine cilantro, garlic, onions, jalapeños, cumin, and pepper. Stir well and add white wine vinegar, oil, zest and juice of limes and orange, and beer. Submerge the steaks in marinade. Cover and refrigerate 4 hours or overnight.
Preheat the grill on high heat. Grill over direct high heat for 5 minutes with the lid down. Reduce heat to low, flip meat over, and move off direct heat. Close cover and cook for 10 minutes. Flip the meat and cook with the lid open to desired doneness, 5 to 10 minutes. Remove from the grill. Cover with foil and let rest 5 minutes. Slice thin strips against the grain and serve with warm tortillas, salsa fresca, guacamole, and sour cream.
MF&L Staff at Maine Food & Lifestyle magazine.