Carne Asada Recipe

Marinate

Trim excess fat from the skirt steak and, if very thick in places, butterfly slightly so thickness is even. In a bowl combine 2 tbsp olive oil, 3 tbsp lime juice, minced garlic, cumin, smoked paprika, 2 tsp kosher salt and 1 tsp black pepper. Rub marinade all over the steak, place in a shallow dish or zip-top bag and refrigerate 30 minutes to 4 hours (minimum 30 minutes for flavor, up to overnight). Remove from fridge 20 minutes before cooking to come to near room temperature.

Sear and Rest

Heat a heavy skillet or grill to high. Pat the steak dry, brush with 2 tbsp vegetable oil. Sear steak 3-4 minutes per side for medium-rare (internal ~130-135°F / 54-57°C) depending on thickness. For a grill use high direct heat and similar timing. Transfer steak to a cutting board, tent loosely with foil and rest 8-10 minutes while finishing other components.

Slice

Slice the rested steak thinly against the grain on a bias into 1/4-inch slices. Keep warm until serving.

Combine softened butter, chopped parsley, chopped cilantro (if using), minced garlic, 1 tbsp red wine vinegar, red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Mix until evenly distributed. Transfer to plastic wrap or parchment, roll into a log and chill 30 minutes to firm, or refrigerate until needed. When serving, slice rounds of chimichurri butter to melt over hot sliced steak.

In a bowl mash avocados with 2 tbsp lime juice to desired texture. Fold in 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, minced jalapeño (if using), 3/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt or lime. Keep covered and refrigerated until serving.

Combine diced tomatoes, 1/2 cup diced onion, 1/4 cup cilantro, minced jalapeño and 1 tbsp lime juice in a bowl. Season with 1/2 tsp kosher salt, toss gently and let sit 10-15 minutes to marry flavors. Refrigerate until ready to serve.

Place thinly sliced red onion in a jar or bowl. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup hot water, 1 tbsp sugar and 1/2 tsp salt to a quick simmer to dissolve sugar and salt. Pour the hot brine over onions, press down to submerge. Let cool to room temperature, then refrigerate at least 30 minutes (best after 1 hour). Will keep refrigerated up to 2 weeks.

Rice

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan melt 1 tbsp butter or heat oil, add drained rice and toast 1 minute. Add 3 cups water or broth and 1/2 tsp salt, bring to a boil, reduce to a simmer, cover and cook 15-18 minutes until liquid is absorbed. Remove from heat and let sit 5 minutes, fluff with fork.

Beans

While rice cooks, heat drained black beans in a small saucepan with a splash of water, 1/2 tsp cumin, 1/4 tsp garlic powder and a pinch of salt. Warm gently until simmering, mash a few beans with the back of a spoon for creaminess, finish with juice of 1/2 lime and adjust seasoning.

Warm tortillas in a dry skillet or on the grill 20-30 seconds per side, or wrap in foil with 1 tbsp butter and heat in a 350°F oven 8-10 minutes. Keep tortillas covered to stay soft. Place sour cream in a small bowl for serving; optionally thin with a little lime juice or water to desired consistency.

To serve: arrange warm tortillas, sliced carne asada, a few rounds of chimichurri butter to melt on the hot meat, spoon guacamole, pico de gallo, sour cream, pickled red onions and warmed beans and rice onto platter or allow guests to assemble. Garnish with lime wedges and cilantro leaves. Serve immediately.