The Best Carne Asada Recipe

Name: The Best Carne Asada Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole dried ancho chilies, stems and seeds removed (see note); 3 whole dried guajillo chilies, stems and seeds removed (see note); 2 whole chipotle peppers, canned in adobo; 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges; 2 tablespoons fresh juice from 2 to 3 limes; 2 tablespoons extra-virgin olive oil; 2 tablespoons soy sauce; 2 tablespoons Asian fish sauce, such as; 6 medium cloves garlic; 1 small bunch cilantro, leaves and tender stems only, divided; 1 tablespoon whole cumin seed, toasted and ground; 1 teaspoon whole coriander seed, toasted and ground; 2 tablespoons dark brown sugar; Kosher salt; 2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (see note); Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

Servings: persons

3 whole dried ancho chilies, stems and seeds removed (see note)
3 whole dried guajillo chilies, stems and seeds removed (see note)
2 whole chipotle peppers, canned in adobo
3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
2 tablespoons fresh juice from 2 to 3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce, such as
6 medium cloves garlic
1 small bunch cilantro, leaves and tender stems only, divided
1 tablespoon whole cumin seed, toasted and ground
1 teaspoon whole coriander seed, toasted and ground
2 tablespoons dark brown sugar
Kosher salt
2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (see note)
Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

1
Place dried ancho and guajillo chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt. Transfer half of the salsa to a large bowl and the other half to a sealed container. Set aside the sealed container in the refrigerator.
2
Add an extra 2 teaspoons of salt to the salsa in the bowl. It should taste slightly saltier than is comfortable to taste. Add 1 piece of steak to bowl and turn to coat. Transfer to a gallon-sized zipper-lock bag with the top folded over to prevent excess sauce and meat juices from contaminating the seal. Repeat with remaining steak, adding it all to the same bag. Pour any excess marinade over the steak. Squeeze all air out of the bag and seal. Refrigerate for at least 3 hours and up to overnight.
3
When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little.
4
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
5
and
6
the grilling grate.
7
Remove steak from marinade and wipe off excess. Place directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook, turning occasionally, until steak is well charred on outside and center registers 110u00b0F on an instant-read thermometer, 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately, passing extra salsa, lime wedges, avocado, onions, cilantro, and tortillas on the side.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 whole dried ancho chilies, stems and seeds removed (see note), 3 whole dried guajillo chilies, stems and seeds removed (see note), 2 whole chipotle peppers, canned in adobo, 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges, and more.

Yes, The Best Carne Asada Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!