Carne Asada Skirt Steak
Ingredients
- 3 whole dried ancho chilies stems and seeds removed
- 3 whole dried guajillo chilies stems and seeds removed
- 2 Whole chipotle peppers in adobo sauce
- 3/4 C. fresh juice from 2 to 3 oranges
- 2 Tbsp fresh juice from 2 to 3 limes
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp soy sauce
- 1 Tsp Worcestershire sauce
- 2 cloves garlic
- 1 Tbsp whole cumin seed toasted and ground
- 1 tsp whole coriander seed toasted and ground
- 2 tbsp dark brown sugar
- kosher salt
- 2 lb skirt steak 2-3 whole skirt steaks
- Warm flour tortillas
Instructions
- Place dried ancho and guajillo peppers on a microwave safe place and microwave 20 seconds. You can also soak them in warm water for 20 minutes or so but the microwave is much quicker. Add the peppers to your blender along with the other ingredients and blend until smooth. You can use a stick blender or a food processor for this step as well.
- Put your skirt steaks in a zip top bag and add in about half the marinade to the bag and seal. Rub and knead to get the meat completely covered and stash in the fridge for about 3 hours. Put the other half of the marinade in a bowl and use it as a great salsa. You might need to add a bit more salt to the salsa.
- Light a chimney full of charcoal. After it is grey and ashed over dump it on one side of your grill, put your cooking grate in place, cover, and allow everything to get nice and hot for 5 minutes or so. See below for some additional cooking methods.
- Remove your steak from the marinade and wipe off the excess. Oil your cooking grates and put the steak right above the pile of charcoal. You will want to cook the steaks for 3-4 minutes per side until the internal temperature is 120-130 degrees. You can remove it at 110 if you want but I don't like skirt steak super rare. Medium rare is what I am shooting for. You should have some nice char on the outside of the steaks when done. Rest for 5 minutes, cut the steaks into 4-6 inch pieces and then slice across the grain.
