Wonderful soft tacos, excellent burritos and even a fitting main course with the right meat. Carne Asada can be all of these things. And who can forget fajitas?
Basically carne asada is marinated, grilled skirt or flank steak. You can use any thin cut of meat though. Round steak works well as does minute steak and even kabob meat. The thicker the cut, the longer the marinating time.
The pictures above are from a very nice cut of skirt steak. I marinated this cut for 24 hours with 1/2 a jar of Paulita’s Green Chile Marinade under refrigeration. The grill was pre-heated on high and then the steak was given a quick sear on both sides. Flip the steak again and baste the steak with some of the left over Paulita’s. Turn when ready and finish cooking. Skirt steak is a little thin for a thermometer so I just slice it once on the grill and check color. Slice on a cutting board against the grain and enjoy.
Another variation which is one of our favorites is to pre-slice your meat. Marinate the sliced meat under refrigeration for at least 1 hour or as long as 24 hours. If you want to make fajitas this way also slice an onion and a few bell peppers and marinate them as well.
Add the marinated meat to a large skillet and cook until 1/2 done. Drain excess marinade but be sure to leave at least 1/4 cup and add the veggies if you so desire. Saute until the meat is done and the excess moisture is reduced to a heavy gravy. Serve with warm tortillas, sour cream, guacamole and salsa.