Next time you’re craving authentic carne asada, use this mixture to flavor the skirt steak before grilling it.
TOOLS: blender • 1-gallon zip-top bag
YIELD: about ¾ cup (enough for 4 to 9 servings)
| ¼ | CUP FRESHLY SQUEEZED ORANGE JUICE |
| 2 | TABLESPOONS FRESHLY SQUEEZED LIME JUICE |
| 2 | TABLESPOONS CANOLA OIL |
| 1 | GARLIC CLOVE, SLICED |
| 2 | JALAPEÑOS, ROASTED AND SEEDED (SEE [>]) |
| ½ | TEASPOON GROUND CUMIN |
| ¼ | TEASPOON MEXICAN OREGANO (SEE [>]) |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
COMBINE the orange juice, lime juice, oil, garlic, jalapeños, cumin, and Mexican oregano in a blender and blend until smooth. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts or skirt steaks (marinated 2 hours to overnight) or fish fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled
CARNE ASADA
FOR 6 TO 9 SERVINGS, combine the Carne Asada Marinade and 3 skirt steaks (1 to 1½ pounds each) in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steaks from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the steak when it is medium-rare. Tent the steak with foil and let rest for 5 to 10 minutes before carving and serving.
For authentic Mexican taqueria-style tacos, dice the steak and serve along with diced white onion, minced fresh cilantro, and salsa folded inside of warm corn tortillas. Offer sliced radishes and pickled jalapeños on the side.