Carne asada
Binging with Babish · ♥ 25.3K likes · 1.2M views · 38 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole jalapeno
- 2 tbsp neutral oil
- 1 tsp kosher salt
- 2 whole limes
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp coriander
- 2 tbsp panela or raw sugar
- ¼ cup sour orange juice
- 1 can Mexican lager
- skirt steak
Marinade: combine the sliced jalapeno, neutral oil, kosher salt, lime juice, smashed garlic, cumin, chili powder, coriander, panela, sour orange juice and the can of Mexican lager, mixing until the sugars dissolve.
Pour over the skirt steak in a plastic bag or high-walled casserole, massage to coat and refrigerate at least four hours and up to overnight.
Pat the steaks thoroughly dry and sear hard on the hot side of the grill, closing the lid between flips; skirt steak may cook through in the time it takes to sear.
- tortillas
Move to the cooler side if more carryover is needed and toast the tortillas on the hot side.
Rest 10 minutes, cut the steak in half, then slice across the grain at an angle and cut the slices into bite-sized chunks.
- white onions
- parsley
Garnish with finely chopped white onion, sliced jalapenos, a squeeze of lime and parsley.