Carne Adobada Grilled Adobo Marinated Skirt Steak Recipes

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CARNE ADOBADA: GRILLED ADOBO-MARINATED SKIRT STEAK



Carne Adobada: Grilled Adobo-Marinated Skirt Steak image

Provided by Roberto Santibañez

Categories     Marinate     Cinco de Mayo     Backyard BBQ     Dinner     Steak     Spring     Summer     Birthday     Grill     Grill/Barbecue     Chile Pepper     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 16

For the pasilla-guajillo adobo:
2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
1/4 cup distilled white vinegar
1/4 cup light Mexican beer
1/2 cup chopped white onion
4 garlic cloves, peeled
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon cumin seeds
5 whole cloves
For the steak:
2 pounds skirt steak, cut into four 8- to 9-inch pieces
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 cup pasilla-guajillo adobo (above)
About 1 tablespoon mild olive oil or vegetable oil

Steps:

  • Make the adobo:
  • Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
  • Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
  • Make the steak:
  • Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
  • Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

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Top Asked Questions

How long can you marinate steak in adobo?
Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month. Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
How long do you marinate skirt steak in carne asada?
This Mexican carne asada marinade calls for just 4 ingredients (including skirt steak) and is packed with flavor, tenderizing the meat in 20 minutes. It makes the best Mexican skirt steak marinade not only for grilling but also for sautéing, slow cooking , pressure cooking, baking, meal prep, and more.
What is adobada marinade made of?
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it’s also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well.
What is the best marinade for carne asada?
Note the marinade for carne asada varies greatly from region to region in Mexico and there isn’t one sole authentic marinade. Some steak marinades call for oil, salt, pepper, garlic, and lime juice, while others ask for more ingredients. Our Mexican carne asada marinade requires only 3 ingredients: taco seasoning, olive oil, and lime juice.

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