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Erickson Carne Asada

This is our family-tested carne asada: skirt steak marinated with dried chiles, citrus, garlic, warm spices, and savory seasonings, then grilled over very high heat until deeply charred. We slice it thin across the grain and serve it family-style with warm tortillas, lime, onion, cilantro, avocado, and the reserved chile-citrus salsa.

Sliced grilled carne asada on a cutting board

Ingredients

3 dried ancho chiles, stems and seeds removed

3 dried guajillo chiles, stems and seeds removed

2 chipotle peppers in adobo

3/4 cup fresh orange juice

2 tbsp fresh lime juice

2 tbsp extra-virgin olive oil

2 tbsp soy sauce

2 tbsp fish sauce

2 tbsp dark brown sugar

1 small bunch fresh cilantro, leaves and tender stems, divided

6 medium garlic cloves

1 tbsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

Kosher salt

2 lb skirt steak, trimmed and cut into manageable lengths

Warm corn tortillas

Warm flour tortillas

Lime wedges

Diced onion

Fresh cilantro

Sliced avocado

Directions

2. Before the sauce touches raw meat, reserve half in a covered container for serving and refrigerate it.

3. Stir 2 additional teaspoons kosher salt into the remaining marinade. Coat the skirt steak thoroughly, seal it in a food-safe bag or covered container, and refrigerate for at least 3 hours and no more than 12 hours.

4. Preheat a charcoal or gas grill as hot as possible. Clean and lightly oil the grate.

5. Remove the steak from the marinade and wipe away heavy excess. Discard the used marinade. Grill over the hottest part of the fire, turning as needed, until well charred and cooked to your preferred doneness. For food safety, whole cuts of beef should reach 145°F and rest at least 3 minutes.

6. Rest the steak for about 5 minutes, then slice thinly against the grain. Serve with the reserved salsa, both corn and flour tortillas, lime, onion, cilantro, and avocado.

1. Briefly toast the dried ancho and guajillo chiles until fragrant and pliable. Add them to a blender with the chipotles, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin, and coriander. Blend until smooth and season lightly with salt. 2. Before the sauce touches raw meat, reserve half in a covered container for serving and refrigerate it. 3. Stir 2 additional teaspoons kosher salt into the remaining marinade. Coat the skirt steak thoroughly, seal it in a food-safe bag or covered container, and refrigerate for at least 3 hours and no more than 12 hours. 4. Preheat a charcoal or gas grill as hot as possible. Clean and lightly oil the grate. 5. Remove the steak from the marinade and wipe away heavy excess. Discard the used marinade. Grill over the hottest part of the fire, turning as needed, until well charred and cooked to your preferred doneness. For food safety, whole cuts of beef should reach 145°F and rest at least 3 minutes. 6. Rest the steak for about 5 minutes, then slice thinly against the grain. Serve with the reserved salsa, both corn and flour tortillas, lime, onion, cilantro, and avocado.