It’s carne asada season! I know for many, they grill year round. Here in central New York, it’s a bit too cold for my liking to be standing outside tending to a grill. No thanks! The perfect carne asada should always be served with a homemade salsa. Add some longaniza sausage, grilled poblanos and fresh toppings and you are ready to compete with the best taqueria! There is just something special about carne asada. It takes me back to memories of family gatherings where everyone pitched in with dinner preperations. To me, it’s always a celebration to share a meal together.
Carne Asada! Grilled Skirt Steak!
- 1 pound longaniza sausage remove casings
- 1-2 poblanos sliced into strips
- 2 pound skirt steak
- Carne asada seasoning
- oil for brushing grates on grill
You Will Also Need
- Cilantro chopped
- Onions diced
- Lime wedges
- Corn tortillas
- Molcajete salsa see link below
- Before cooking the steak, prepare your salsa. Cook the longaniza sausage in a preheated skillet with 2 tablespoons of oil for 6 -8 minutes. Crumble as it cooks. Transfer to a bowl lined with paper towels, set aside.
- If steak is in one long piece, I would suggest slicing it into 2 smaller sections. This way you have two thicker sections from the middle and two thinner sections from each end.
- Season the steak generously with carne asada seasoning about 30 minutes before grilling.
- Preheat grill to medium high heat, keeping lid closed. Before grilling the steak, grill your poblano strips for 6-7 minutes, turning as needed. Remove from grill and transfer to a bowl. Set aside,
- Brush grates with grease and immediately place steaks on grill. For the thinner sections, grill for about 3-4 minutes per side. For the thicker sections, grill for 5-6 minutes per side or until internal temperture reaches 130 degrees F.
- Remove from grill and let rest for 5-6 minutes. When ready to serve, slice against the grain. Serve with warmed corn tortillas. Add crumbled longaniza, carne asada, poblanos, salsa, cilantro, onions and lime! Yields 4-6 servings.
Below is a picture of my current favorite cane asada seasoning when I don’t prepare my own. It has a nice smoky chile lime flavor!
To see the complete recipe for this Spicy Salsa de Molcajete, click right HERE NOW! If the molcajete is unavailable, you can still prepare this salsa using a mini chopper. Follow the recipe as instructed.
Flank steak, strip steak, chuck steak and ribeye steaks are all tasty substitutes for the skirt steak.
WHERE DID YOU GET YOUR PLATES? CAN I BUY SOME?
The plates, pots and pans are really from all over the place. Mexico, California, Texas and New York. Pick up pieces when I travel. Mexican markets, Mexican imports and some antique stores.