Carne Asada

Ingredients

1. Jaccard each 907g skirt steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with kosher salt; rest 15 min.

2. Combine 75g neutral oil, 15g soy sauce, 2 chipotle chiles in adobo, 25g garlic, minced, 5g dried oregano, 5g ground coriander, 15g smoked paprika, 5g ground cumin, 6g Mexican bouillon powder, 10g black pepper, 25g cilantro, chopped, 60g fresh lime juice, and 150g fresh orange juice; blend 30 s to a smooth paste.
3. Add steaks to a ziplock bag, add the marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h).
4. To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min.
5. Slice steak across the grain, then into ½-inch cubes.

6. To build the tacos, re-warm 12 fresh tortillas if needed. Spread 1 ripe avocado, mashed and seasoned with lime and salt, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period.

by Brian Lagerstrom · video^[2]

1. Jaccard each 907g skirt steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with kosher salt; rest 15 min.

2. Combine 75g neutral oil, 15g soy sauce, 2 chipotle chiles in adobo, 25g garlic, minced, 5g dried oregano, 5g ground coriander, 15g smoked paprika, 5g ground cumin, 6g Mexican bouillon powder, 10g black pepper, 25g cilantro, chopped, 60g fresh lime juice, and 150g fresh orange juice; blend 30 s to a smooth paste.
3. Add steaks to a ziplock bag, add the marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h).
4. To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min.
5. Slice steak across the grain, then into ½-inch cubes.

6. To build the tacos, re-warm 12 fresh tortillas if needed. Spread 1 ripe avocado, mashed and seasoned with lime and salt, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period.