Its officially grilling time! this is a recipe we love for a day when Shawn is cooking because he prefers the grill. My favorite cut is skirt steak, but a flank or flat iron works just as welll. We make tortillas with thinly cut rounds of taro root when our carne asada plans on being tacos, but it is a delicious way to prepare any of the thinner cuts of steak for a quick meal. Extras are excellent for salads for lunch so make plenty for leftovers.
- 1 cup carne asada marinade
- 2 lbs of skirt steak
1: Pour the marinade over the steak. Make sure each piece is well coated.
2: Start your coals and evenly distribute them to a medium high heat under the grill.
(If using a gas grill preheat your grill to a medium-high flame/ you can also use a cast iron grill pan on high heat, moved to the broiler).
3: Grill the pieces of steak for a few minutes only on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Cook one side until it releases from the grill a bit and turn only once.
4: Remove the steak pieces to a cutting board and let rest for 15 minutes.
5: Thinly slice the steak across the grain on a diagonal. This year we are making strawberry radish salsa and guacamole when we are having tacos. Otherwise grilled romaine with anchovy sauce or grilled asparagus works perfectly