Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico’s El Bajio region. This one is marinated with lime and spices before grilling.
- 4 cloves garlic, peeled
- 3 tbsp. canola oil
- 6 canned chipotles in adobo, roughly chopped
- 1 large white onion, sliced crosswise into ¾”-thick rings, plus 1 small white onion, roughly chopped
- Juice of 2 limes, plus lime wedges for serving
- 1 1⁄2 lb. trimmed skirt steak, cut crosswise into 4 steaks
- Kosher salt and freshly ground black pepper, to taste
- 1 jalapeño, stemmed
- Warm tortillas, for serving
- Salsa verde, for serving
- Heat an 8″ skillet over high heat; add garlic, and cook, turning as needed, until charred all over, about 12 minutes. Transfer to a blender along with oil, chipotles, small chopped onion, and juice, and purée until smooth. Transfer to a 9″ x 13″ baking dish, and add steaks, tossing to coat in marinade; season generously with salt and pepper. Cover with plastic wrap and let marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium hot. (Alternatively, heat a grill pan over medium-high heat.) Brush marinade from steaks and transfer to the grill; cook, flipping once, until charred and cooked to desired doneness, about 8 minutes for medium. Transfer steaks to a cutting board, and let rest for 5 minutes.
- Meanwhile, place remaining onion and jalapeño on grill, and cook, turning as needed, until charred and softened, about 10 minutes. Transfer vegetables to a cutting board and finely chop; transfer to a serving bowl. Finely chop steaks and toss with grilled vegetables in bowl. Serve with tortillas, lime wedges and salsa verde on the side.
Cooking Tortillas “Many people heat store-bought tortillas by wrapping them in a wet towel and steaming them in a microwave, but this will leave them wet and flimsy, with an unpleasant taste. Instead, heat tortillas in a dry skillet over medium-high heat for about 45 seconds on each side, until they are slightly puffed, brown in spots, and very pliable, with a rich, toasty corn aroma.” —Roberto Santibañez