First question to ask yourself, however is, tacos, burritos, or chimichangas? That should be what is for lunch or dinner with the carne asada.
Carne asada, in my opinion, is a delicious cut of meat, marinated in really simple seasonings and ingredients, grilled, and ready to serve. The texture, and flavor is one of those things that is just down right perfect for the grill. An excellent Summer time dish, and one suitable for a party, indoor or outdoors.
- One large, thinly sliced skirt steak
- 1 large onion, thinly sliced
- 4 tbsp of garlic powder
- 1/2 tbsp black pepper
- 1 tsp salt
- 2 tbsp course Mexican oregano
- 2 limes, squeezed
Here is how easy this one is. In a bowl, mix your dry ingredients. Lay your meat out on a working surface (you will work both sides). Sprinkle the mixed dry rub on both sides, working into the meat. Squeeze the juice of one lime on one side of the meat, flipping, and squeezing the juice on the other side. The salt and acid from the limes will tenderize the meat. Top the meat with the thinly sliced onions.
Place in a zip lock bag, or in a dish, covering, and let marinate for at least 6 hours. I always go overnight with my marinating process, but you do what you have to do, but shoot for at least 6 hours.
When you are ready to grill, heat the grill to a medium-high heat. Lube and clean your grill grates with some tongs, paper towel, and oil. Place the meat, and heck, if the onions come with it, more power to the meat, and the grill, plus you you get more smells, and so will your neighbors! Grill the skirt steak for a few minutes per side. You know how you want your meat cooked, so go with that. Just realize that this is a pretty thin cut of meat, so it does not take that long.
Remove from the grill, and let rest for a few minutes before slicing into it. Slice across the grain, and get to it. Add to your tacos, burritos, or chimi’s, and chop or slice accordingly. Of course you will add your favorite ingredients to make your own; avocado, tomato, cilantro, etc.