Gringo Carne Asada Recipes

CARNE ASADA

Steps:

• Preheat the broiler.
• Line a small baking sheet with foil. Place the tomato and jalapeños open side down, skin side up onto the baking sheet.
• Place the baking sheet in the oven, about 4 inches from the broiler. Roast for 3 to 5 minutes or until the peppers and tomato are charred and the skin is blistered. Remove from the oven and let them cool slightly.
• Transfer the tomato and jalapeños to a blender or food processor. Add the remaining marinade ingredients and blend until smooth. Reserve 1 cup of the marinade in a sealed container and refrigerate.
• Transfer the rest of the marinade to a gallon-sized ziplock bag. Add the steak and massage so it's throughly coated in the marinade. Squeeze all air out of the bag and seal. (Alternatively, you can marinate the steak in a large baking dish and cover with plastic before refrigerating.) Refrigerate for at least 3 hours and up to overnight (8 hours).
• When ready to cook, remove the steak from the marinade and wipe off the excess. Let it stay at room temperature for 15 minutes before cooking.
• To cook on the grill, prepare your grill for direct grilling over hot coals. If using gas, preheat at the highest setting for 10 minutes. Clean and lightly oil the grates of the grill. Place the steak on the hottest side of the grill and cook - turning occasionally - until well charred and a thermometer inserted in the center reads 115-120º F, about 3-4 minutes per side.
• To cook in a cast iron skillet, preheat the skillet over medium-high heat for 5 minutes. When hot, add the steak and cook - turning occasionally - until charred on both sides and a thermometer inserted in the center reads 115-120º F, about 3-4 minutes per side.
• Remove the steak to a cutting board and allow to rest for 5 to 10 minutes.
• Slice thinly against the grain and serve immediately, with the reserved marinade as a side sauce.

GRINGO CARNE ASADA RECIPE

Steps:

• Combine the lime juice, orange juice, canola oil, water, vinegar, Grande Gringo, garlic and jalapeño in a small bowl.
• Place skirt steak in a zip top plastic bag and add marinade. Close the bag squeezing as much air out as possible. Work the steak around in the marinade so it's covered well. Refrigerate for 2-4 hours.
• Prepare charcoal grill for direct grilling over hot coals. Remove skirt steak from marinade allowing excess moisture to drain off. Season on both sides with kosher salt.
• Oil the cooking grate using a paper towel soaked with canola oil, place the skirt steak directly over the hot coals on the grate and cook for a 5 minutes. Flip the steak over and repeat, total cook time about 10-11 minutes for medium rare. Rest the steak for 5-7 minutes before slicing.
• To cook the vegetables: place a flat cast iron skillet on the cooking grate. Add a little canola oil to the skillet. Add the vegetables and season with Grande Gringo. Sauté the vegetables until tender about 7 minutes.
• To serve the steak, cut it into portions and slice in thin strips across the grain. Serve with corn or flour tortillas, vegetables, and your favorite toppings like guacamole, pico de galo, cilantro, and plenty of hot sauce.

LISA'S FAVORITE CARNE ASADA MARINADE

Steps:

• Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
• Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
• Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.