Carne Asada Recipe

Directions

1. 1

   Marinate the steak

   In a bowl, mix 2 cloves minced garlic for steak marinade, 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp kosher salt, and 0.5 tsp black pepper. Rub this mixture evenly over the skirt steak. Let marinate at room temperature for 30-60 minutes (or refrigerate up to 2 hours), then remove and pat dry before grilling.

2. 2

   Prepare guajillo sauce

   Stem and seed the guajillo chiles. Soak them in hot water for 15-20 minutes until soft. In a blender, combine the soaked chiles, 3 cloves minced garlic for sauce, 1 chopped white onion, 1 chopped ripe tomato, 1 tbsp olive oil, 1 tbsp apple cider vinegar, 0.25 cup stock, 1 tsp kosher salt, 0.5 tsp ground cumin, and 0.25 tsp dried oregano. Blend until smooth. If needed, add a bit more stock to reach a pourable consistency.

3. 3

   Simmer guajillo sauce

   Transfer the blended sauce to a small saucepan. Simmer over medium heat 8-12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt if needed.

4. 4

   Grill the steak

   Preheat grill to high heat. Remove the steak from marinade and pat dry. Grill 3-4 minutes per side for medium-rare, or longer to preferred doneness. Remove from grill and let rest 5-10 minutes; the juices redistribute.

5. 5

   Finish and serve

   Thinly slice the steak against the grain. Spoon some of the guajillo sauce over the slices or serve on the side. Crumble Point Reyes blue cheese over the warm steak so it melts slightly. Garnish with chopped cilantro and serve with lime wedges if desired.