Carne Asada With Orange Salsa
- 2 lbs. skirt steak
- 2 dry guajillo peppers, stems and seeds removed
- Juice of 1 orange
- Juice of 1 lime
- 3 tablespoons Pompeian Robust Extra Virgin Olive Oil
- 1 tablespoon soy sauce
- 1 tablespoon cumin
- 2 teaspoons chipotle red pepper
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 medium white onion
- 2 cups orange salsa
- Trim the excess fat from the skirt steak and remove the membrane. Place steaks in a resealable plastic bag and set aside.
- Place guajillo peppers in the microwave for 10 seconds. In a blender combine peppers and remaining ingredients. Blend until smooth.
- Pour the marinade over the steaks. Seal the bag and toss the steaks until evenly coated with marinade. Open the bag and reseal being careful not to let leave in any air. Refrigerate for at least 1 hour or overnight.
- When ready to grill, heat the grill to high heat, close grill and preheat for 10 minutes. Scrub and oil the grilling grate.
- Remove steaks from marinade and shake off excess. Place the steaks directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Grill for 3 minutes each side or until the center registers 110°F on an instant-read thermometer, 6 to 8 minutes total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately, serve topped with orange salsa. Garnish with lime wedges, sliced radish, and cilantro.
Author: The Noshery
Fire up the grill, it's time for some carne asada. The skirt steaks marinate in a mixture of chili peppers, aromatics and Pompeian Robust Extra Virgin Olive Oil.