Carne Asada

When I think of the summer, grilling naturally comes to mind. By far, carne asada is my favorite thing to put on the grill. I found a great recipe from the LA Time’s website (see references below). It sounded perfect as is so I didn’t make any changes to it.


4 chipotle peppers in adobo sauce, roughly chopped
1 tablespoon minced garlic
3/4 cup chopped onions
1/2 teaspoon ground cumin
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 cup tomato purée
1/2 cup fresh lime juice
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 cup canola or vegetable oil
2 1/2 pounds skirt steak

In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil.

Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.

Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature.

Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices.

Serve with tortillas, pico de galo salsa, chopped white onions, chopped cilantro, and slices of lime.

Carne Asada Recipe from the LA Times