Carne Asada
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- 2.5# of chuck steak if available. If not buy a chuck roast and slice.
- Marinade (4 hours):
- 2 TBS of chopped cilantro
- Juice of two limes
- 1 TBS chili powder
- 2 tsp chipotle powder
- 2 tsp cumin
- 1/2-1 tsp ground coriander
- 2 TBS oil
- 2 TBS soy sauce
- 2 TBS brown sugar
- 1 tsp garlic
- Kosher salt
Cut the steaks into half inch slices and then cube. The size should be about size of your thumbnail or smaller. Throw the marinade and meat and stir up. Mix it all up again after a couple of hours. I then took it out on the black stone (could also batch cook in skillet) and cooked it (undrained). As you cook it (on hot surface, the juice will dry up and the sugars will start to caramelize. Don’t burn it or it will be gross. Just keep tasting little pieces, but make sure you get some good caramelization and cook at a high enough heat or it will just taste ‘steamed’. Service with rice, tortillas, and guac. May need to tweak because I usually don’t measure and just throw stuff in.
Bryan