Chipotle Carne Asada
If you're familiar with those tacos from Chipotle - this is similar with a few modifications. The marinade uses whole cumin seeds and actual chipotles instead of just powder, which makes a big difference.
Ingredients
Marinade
- 1/2 cup olive oil
- 3 jumbo garlic cloves, smashed
- 3/4 Tbsp whole cumin seeds
- 3 chipotle chili peppers
- 1/4 cup freshly squeezed lime juice
- 1 1/2 Tbsp maple syrup or honey
- 3/4 Tbsp reduced sodium soy sauce
- 3/4 Tbsp kosher salt
- 1 1/2 tsp ground coriander
- 1 1/2 tsp chipotle chili powder
- 1/4 tsp Saigon cinnamon
- 1/4 tsp ground cloves
- 1/2 cup fresh cilantro leaves, packed
Meat and Finishing
- 1 1/2 lbs skirt steak, cut in 2-3 large pieces
- 1/4 cup olive oil for cooking
- 1 1/2 Tbsp freshly squeezed lime juice
- 1 1/2 Tbsp fresh cilantro, chopped
Instructions
- Toast garlic and cumin seeds in oil for 2 minutes until fragrant.
- Blend toasted garlic, cumin, chipotle peppers, lime juice, maple syrup, soy sauce, spices, and cilantro in food processor.
- Slowly add remaining oil while processing to create marinade.
- Place skirt steak in zip-top bag with marinade, seal, and refrigerate 2-24 hours.
- Remove steak from refrigerator 30 minutes before cooking.
- Heat cast iron pan with oil over medium-high heat.
- Sear steak 1 minute per side, then reduce heat and cook 2-3 minutes per side until medium-rare (135F).
- Rest steak 10 minutes tented with foil.
- Slice against the grain at 45-degree angle.
- Drizzle with lime juice and chopped cilantro before serving.
Notes
Do not marinate longer than 24 hours to prevent burning.