Carne Asada South – Of – The – Border Plate Recipe

1. Marinate

In a shallow bowl or zip-top bag combine 1/4 cup fresh lime juice, 2 tbs orange juice, 2 tbs olive oil, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine. Add 1 lb skirt or flank steak, turning to coat thoroughly. Marinate at least 30 minutes at room temperature or up to 4 hours refrigerated (bring to room temp 20–30 minutes before cooking).

2. Cook

Heat a heavy skillet or grill pan over high heat until very hot (or preheat grill to high). Remove steak from marinade, pat excess marinade off, and lightly oil the grill or pan. Sear steak 3–4 minutes per side for medium-rare (thicker cuts may need 5–6 minutes). Internal temp 125–130°F for medium-rare. Adjust to preferred doneness.

3. Rest & Slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into strips. Keep warm while plating.

4. Cut 2 ripe avocados in half, remove pits and scoop flesh into a bowl. Mash to your desired texture (smooth or a little chunky). Stir in 1 tbs fresh lime juice, 2 tbs finely diced red onion, 1 tsp minced jalapeño, 2 tbs chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust salt or lime. Cover tightly with plastic touching surface or place in an airtight container to prevent browning until serving.

5. Combine 2 seeded, finely diced tomatoes, 1/4 cup finely diced onion, 3 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp minced jalapeño (if using) and 1/2 tsp salt in a bowl. Stir gently and let sit 10–15 minutes to meld flavors. Adjust lime or salt to taste.

6. In a small saucepan bring 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp dried oregano and 1/4 tsp cracked black pepper to a simmer until sugar dissolves (about 2 minutes). Place 1 cup sliced carrots, 1 cup cauliflower florets, 1/2 cup sliced onion and 1 sliced jalapeño in a heatproof jar or bowl. Pour hot vinegar mixture over the vegetables ensuring they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (or up to 24 hours) to develop flavor.

7. Arrange tortilla chips on a large plate or board. Place a generous scoop of house guacamole and a spoonful of pico de gallo in separate small bowls or mounds on the plate. Add a portion of sliced carne asada alongside the chips and bowls. Add a small heap of spicy escabeche vegetables. Garnish with chopped cilantro and lime wedges. Serve immediately so chips remain crisp.