After that long and cold winter we had in New York, I made it my goal to grill every chance I could. I had no objections from my husband either. He’s the fire starter or just likes playing with fire, lol! Either way, it works for me! And one of our favorite meals to cook on the grill is carne asada for tacos. For today’s recipe I had a small skirt steak and pulled what I could find from the pantry for the marinade. Instead of adding more acid, such as vinegar, I really like using the brine from the pickled jalapeños. We eat them on a regular basis, so I have them on hand most all the time. I also like adding a variety of fresh peppers when I have them. And of course, I am never out of cilantro. Once the steak marinates, it’s a quick sear for a few minutes on each side. I have said this before and often, invest in an inexpensive meat thermometer. It can make all the difference in a well cooked steak.
Grilled Skirt Steak in a Chile Cilantro Marinade
Yields 4 servings
Chile Cilantro Sauce/Marinade
1 cup jalapeno brine
1/2 cup cilantro
4 cloves garlic, minced
1 serrano or jalapeño
1 large roasted poblano pepper
Juice of 2 key limes
1 teaspoon cumin seeds, crushed
1/2 teaspoon pepper
4 tablespoons olive oil
salt to taste
You will also need
1 1/2 pounds skirt steak(2 steaks)
1. Add all of the ingredients for the marinade/sauce into the blender. Pulse to blend, taste for salt.
2. Pour 1 cup of marinade/sauce over the skirt steak and marinate for 24 hours. Reserve the remaining marinade/sauce.
3. Remove steaks from refrigerator 40 minutes before cooking time. Preheat outdoor charcoal grill to high. Brush grates on grill with oil right before adding the steaks. Grill steak for 3 to 4 minutes per side for medium/rare. Add 1 minute per side for a more well done steak.
4. Cover and let rest for 5 minutes before slicing against the grain. Serve sliced or chop smaller for tacos. Drizzle remaining marinade/sauce onto warm, steak before serving. Serve with rice, beans, gucamole, salsa and warm corn tortillas.
This marinade was so delicious on it’s own. We literally ate most of the remaining sauce with chips!!
Sometimes I like to serve carne asada tacos with lightly caramelized onions instead of raw onions.
A simple pico de gallo and mashed avocado with lime juice and salt is all this carne asada taco needed. The red tortillas were bonus! Family sent them to me from Texas!
Because Tacos Happen More Than Just Tuesdays! #beingmexican