Primo Carne Asada Recipe

Trim and score

Pat the skirt steak dry with paper towels. Trim any excessive fat or silver skin. If the steak is uneven in thickness, gently score the surface or butterfly slightly so it cooks evenly.

Make the rub and season: In a small bowl, combine the Badfin signature rub (or the substitute blend), lime juice, and 1 tablespoon olive oil to make a paste. Rub the mixture evenly over both sides of the steak, pressing gently so it adheres. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Sear and finish: Heat a heavy skillet or cast-iron pan over high heat until smoking hot, or preheat a grill to high. Add remaining 1 tablespoon olive oil to the pan (or oil grates). Sear the skirt steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. Transfer to a cutting board and tent loosely with foil. Let rest 8–10 minutes before slicing thinly against the grain.

Finish: Optionally sprinkle with coarse sea salt and a light drizzle (1 tsp) of olive oil just before serving to enhance flavor.

Prepare peppers (if using fresh): If using fresh peppers, roast over an open flame or under broiler until charred on all sides, transfer to a bowl covered with plastic wrap for 10 minutes, then peel and remove seeds. Chop roughly. If using jarred roasted peppers, drain and chop.

Blend chimichurri: In a food processor or blender, combine roasted red peppers, cilantro, parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse to a coarse puree. With the motor running, slowly stream in 6 tablespoons olive oil until the mixture is well combined but still slightly chunky. Taste and adjust salt, acidity, or oil as needed. Transfer to a bowl and refrigerate if not using right away. Bring to room temperature before serving.

Sauté aromatics: In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add the diced onion and sauté 3–4 minutes until translucent. Add the 2 garlic cloves (minced) and cook 30 seconds until fragrant.

Toast rice & add seasonings: Add the rice to the pan and stir to coat with oil and aromatics, toasting 1 minute. Stir in ground cumin, ¾ tsp salt and ½ tsp black pepper.

Simmer: Pour in 3 cups broth and bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered 5 minutes.

Finish with beans & vegetables: Fluff rice with a fork, then gently fold in the drained black beans and frozen mixed vegetables. The residual heat will warm the beans and vegetables; if you prefer, return pan to low heat and cook 2–3 minutes until vegetables are heated through. Taste and adjust salt and pepper as needed.

Slice steak: After resting, slice the skirt steak thinly against the grain into 1/4-inch slices.

Plate: Spoon a generous portion of black beans & rice with mixed vegetables onto each plate. Arrange sliced steak over or alongside the rice. Spoon roasted red pepper chimichurri over the steak (about 2–3 tablespoons per serving) and scatter micro cilantro on top.

Serve: Add lime wedges to the plate for squeezing. Serve immediately while steak is warm.