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Restaurants›Mitla Cafe›H) Carne Asada Recipe

H) Carne Asada Recipe

Name: Mitla Cafes H) Carne Asada Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs skirt steak or flank steak; 1 cups fresh lime juice; 1 cups orange juice; 3 tbs olive oil; 2 tbs soy sauce; 4 tsp minced garlic; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp ground black pepper; 2 tsp kosher salt; 0.25 cups chopped fresh cilantro; 1 each sliced jalapeño (optional, seeds removed for less heat); 8 each warm corn or flour tortillas; 0.5 cups chopped white onion; 0.25 cups chopped fresh cilantro (for garnish); 4 each lime wedges; 1 cups salsa or pico de gallo; 1 cups avocado slices or guacamole; 1 each cup of soup (to serve with full order)

Inspired by Mitla Cafe

Time2h

Serves4

(Includes Cup of Soup with Full Order)

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Ingredients

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Marinade & Meat

2 lbs skirt steak or flank steak

1 cups Fresh lime juice

1 cups Orange juice

3 tbs olive oil

2 tbs Aged soy sauce

4 tsp minced garlic

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp ground black pepper

2 tsp kosher salt

1/4 cups chopped fresh cilantro

1 each sliced jalapeño (optional, seeds removed for less heat)

Serving & Garnishes

8 each warm corn or flour tortillas

1/2 cups chopped white onion

1/4 cups chopped fresh cilantro (for garnish)

4 each Lime wedges

1 cups salsa or pico de gallo

1 cups avocado slices or guacamole

1 each cup of soup (to serve with full order)

Method

Marinade & Meat

Prepare the marinade

In a medium bowl, whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, ground black pepper and kosher salt until combined. Stir in chopped cilantro and sliced jalapeño if using.

Marinate the steak

Place the skirt or flank steak in a zip-top bag or shallow dish. Pour the marinade over the meat, making sure it is well coated. Seal or cover and refrigerate for at least 2 hours and up to 8 hours (overnight can be used but no more than 12 hours to avoid texture change).

Bring meat to room temperature

About 30 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature while you preheat the grill or skillet. Reserve the marinade.

Preheat grill or skillet

Preheat a gas or charcoal grill to high (about 500°F / 260°C) or heat a heavy cast-iron skillet over high heat until smoking hot. Lightly oil the grill grates or the skillet.

Sear and cook

Pat the steak dry with paper towels (this promotes a good sear). Place the steak on the hot grill or skillet and sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). If your steak is thick, you may need an additional 1–2 minutes per side. Avoid overcooking — carne asada is best medium-rare to medium.

Rest the steak

Transfer the cooked steak to a cutting board and let it rest, tented loosely with foil, for 8–10 minutes so juices redistribute.

Slice the steak

Using a sharp knife, slice the steak thinly across the grain into bite-size strips for tacos or thicker slices for plating. If desired, drizzle a little reserved marinade (bring to a boil first if you plan to use it as a sauce) or a splash of fresh lime juice over the sliced meat.

Serving & Garnishes

Warm the tortillas in a dry skillet for 20–30 seconds per side, or wrap them in foil and heat in a 350°F (175°C) oven for 10 minutes, or microwave wrapped in a damp paper towel for 30–45 seconds.

Arrange sliced carne asada on a platter or directly on warmed tortillas. Offer chopped onion, chopped cilantro, lime wedges, salsa/pico de gallo and avocado or guacamole so diners can assemble tacos to their liking.

Serve each full order with a cup of soup on the side as described by the menu. For plating, place 3–4 ounces (about 85–115 g) of sliced carne asada per taco serving, or portion roughly 8 ounces (225 g) of cooked meat for a full plate, depending on restaurant portion size.

Leftovers: Refrigerate cooled cooked carne asada in an airtight container for up to 3–4 days. Reheat gently in a skillet or oven to avoid drying.