SEASONED SKIRT STEAK

(Carne Asada)

Here is a recipe I perfected the summer I was fifteen years old. If you’re lucky enough to have your own neighborhood carniceria, you can easily get the right cut of meat. If you don’t have a Mexican butcher nearby, you can substitute thinly sliced New York steak. No need to tenderize the meat because the marinade will do that for you. Serve with your choice of salsa, chopped cilantro, and warm tortillas.

MAKES 5 OR 6 ENTREE SERVINGS

¹/₃ cup freshly squeezed lime juice (about 3 limes)

4 garlic cloves, minced

1 tablespoon fresh or 1 teaspoon dried oregano

1 tablespoon chili powder

1 teaspoon ground cumin

Salt

Freshly ground black pepper

3 pounds skirt steak

In a small bowl, combine the lime juice, garlic, oregano, chili powder, and cumin. Season with salt and black pepper. Place the meat in a shallow baking pan or large plastic zipper bag. Pour the marinade over the meat, making sure it is completely coated. Marinate for at least 4 hours or overnight in the refrigerator.

Preheat a grill to high heat or turn on the broiler. Barbecue or broil the beef until it is browned completely on both sides, 8 to 10 minutes total.

Serve immediately.

VARIATIONS: Some of my friends add Italian dressing and/or beer to marinate the meat, too. I know it sounds weird, but both make the beef tender and add a different flavor. Any kind of beer will do, but why not choose a Mexican beer? Then, you can enjoy the leftover bottles with your meal.