Translating to "grilled meat," carne asada marinates flank or skirt steak in a flavorful, citrus-spiked mixture for several hours—or up to overnight—before grilling.
- 1 c. chopped fresh cilantro leaves
- 1 chipotle chile in adobo, plus 1 tbsp. adobo sauce
- 2 scallions, coarsely chopped
- 3 cloves garlic
- Zest and juice of 2 limes
- Zest and juice of 1 navel orange
- 1 tbsp. canola oil, plus more for grill
- 1 tbsp. Worcestershire sauce
- 2½ tsp. ground cumin
- 2 tsp. kosher salt, plus more
- 1 tsp. coarsely ground black pepper, plus more
- 2 lb. skirt steak, trimmed, cut into 6" pieces
- Salsa, pico de gallo, or salsa verde, for serving
- In a food processor or blender, blend cilantro, chile, adobo sauce, scallions, garlic, lime zest and juice, orange zest and juice, oil, Worcestershire, cumin, salt, and pepper until smooth.
- Place steak into a large resealable bag and pour marinade over. Press as much air out of bag as possible and massage marinade into steak. Refrigerate at least 4 hours or up to overnight.
- Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil.
- Pat excess marinade from steak with paper towels; season both sides with a heavy pinch of salt and pepper.
- Grill steak, turning once, until medium-rare or desired degree of doneness and an instant-read thermometer inserted into thickest part registers at least 125°, 2 to 3 minutes per side.
- Transfer steak to a cutting board, tent with foil, and let rest 5 minutes. Slice against the grain into thin strips.
- Arrange steak on a platter. Serve with salsa alongside.
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