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  • Carne Asada with Grilled Bell Pepper

    1 vote
    Carne Asada with Grilled Bell Pepper
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • Folded Skirt Steak Unfolded Skirt Steak
    • Tip: As with any cut of beef, it’s
    • important to let the grilled meat rest after it’s cooked, then cut it against
    • the grain for serving. With skirt steak, the pieces will likely be too long to
    • cut against the grain into reasonably sized slices, so simply cut each grilled
    • piece into about four-inch sections crosswise (with the grain), then cut those
    • pieces into thin serving slices against the grain.
    • How you serve carne asada is up to
    • you. I tossed the meat with grilled bell pepper and served pico de gallo and
    • warm tortillas alongside. Let your guests make tacos, or simply eat it as
    • is—it’s all good.
    • Another tip: If you’re making pico de
    • gallo, keep it simple, fresh, and traditional. Combine chopped tomato, onion,
    • serrano chiles, and cilantro in a bowl and squeeze in fresh lime juice. Season
    • with salt and let stand for a few hours on the countertop.
    • Pico de Gallo
    • Serves 4-5
    • 3 garlic cloves, finely chopped
    • juice of 2 limes
    • juice of 1 large naval orange
    • 1/2 cup chopped cilantro
    • 1/4 cup olive oil, plus more for rubbing grill grate
    • 1-1/4-lb skirt steak (16-18 inches
    • long), trimmed of membrane, cut crosswise into 2 pieces
    • 1 large green bell pepper, seeded and cut lengthwise into
    • 6 strips
    • sea salt
    • pico de gallo and wam tortillas, for serving
    • Marinade Ingredients Sliced Pepper
    • Preparation
    • Combine the garlic, lime juice, orange juice, cilantro, and 1/4 cup
    • Cut the rested steak crosswise (with the grain) in half. Cut
    • each piece against the grain into thin slices. Chop the grilled bell

    Directions

    The Spanish “carne asada” translates to “grilled meat” in English, but

    the dish called carne asada is all

    about marinated beef. And that marinade is key. Recipes, of course, vary widely

    in Mexico but many are similar to Cuban mojo—a bright, floral mixture of

    orange and lime juices, herbs, and lots of garlic. How wonderful is that? Be

    prepared to give the beef at least four hours to soak up all that delicious

    flavor—overnight, even better.

    Many carne asada recipes are made with skirt steak, as here.

    I love this cut of beef—not only for its delicious flavor and tenderness, but

    for its look as well. If you’re not

    familiar with skirt, be aware that the piece you buy will likely be folded in

    the butcher’s case or in the package. But a two-pound steak will typically roll

    out to 24 to 30 inches long. Of course, that means you’ll need to cut the full steak

    into smaller pieces to fit your grill rack.

    For this recipe, I asked the butcher for a small cut,

    between one and one-and-a-quarter pounds. So the steak I bought was about 16

    inches long, and I cut it into two pieces.

    olive oil in a bowl, whisking well to combine.

    Place the steak pieces in a sturdy, sealable plastic bag and pour the

    marinade over them. Seal and turn several times to coat. Refrigerate at least 4

    hours (or overnight).

    Prepare a grill for high heat. When ready, rub the grate

    with oil.

    Place the pepper strips in a bowl and rub with oil. Season

    with salt and set aside.

    Remove the steak from the marinade, letting excess drip

    off (discard the marinade). Season both sides with salt and grill until lightly

    charred outside and pink inside, 4-5 minutes per side, depending on thickness (or

    until desired degree of doneness). Transfer to a cutting board.

    Grill the pepper strips until lightly charred and

    crisp-tender, about 5 minutes, turning 2-3 times. Transfer to another cutting

    board.

    Cut the rested steak crosswise (with the grain) in half. Cut

    each piece against the grain into thin slices. Chop the grilled bell

    pepper.

    Steak in Marinade Marinated Steak Beginning to Grill Grilled SteakPepper Beginning to Grill Grilled PepperSliced Steak

    Toss the beef and pepper together and mound on a platter.

    Serve with pico de gallo and warm tortillas alongside.

    Carne Asada with Grilled Bell Pepper

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