Prep 45 mins
Cook 10 mins
This is going in the Grilling Book for the next time we have guests. It sounds too good & like a nice home for some chipotles smouldering in the fridge. Time does not include overnight marinating. Recipe from Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium through the LA Times. "At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime." WooHoo!
- 4 chipotle chiles in adobo, roughly chopped
- 1 tablespoon minced garlic
- 3⁄4 cup onion, chopped
- 1⁄2 teaspoon cumin, ground
- 1⁄4 cup green onion, chopped
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup fresh parsley, chopped
- 1⁄2 cup tomato puree
- 1⁄2 cup lime juice, fresh
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon black pepper, fresh ground
- 1 cup vegetable oil
- 2 1⁄2 lbs skirt steaks
- In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil.
- Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
- Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .
- Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.