Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to \u201cgrilled meat\u201d and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog \u201cChicano Eats,\u201d combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors. \u2014Genevieve Ko
\nTime: 35 minutes, plus 2 hours\u2019 marinating<\/p>\n
For the steak:<\/strong><\/p>\n For assembly:<\/strong><\/p>\n Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak.<\/p>\n For grill: <\/strong><\/p>\n Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.<\/p>\n Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done.<\/p>\n For broiling:<\/strong><\/p>\n Prepare for broiling:<\/strong> Position an oven rack about 4-6 inches below the broiling element. Preheat the broiler to high and line a rimmed baking sheet or a broiling pan with aluminum foil for easy cleanup.<\/p>\n Bring steak to room temperature:<\/strong> Remove the marinated steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking to ensure even cooking. Pat the meat dry of any excess liquid to promote browning.<\/p>\n Broil the steak:<\/strong> Place the steak on the prepared baking sheet. Broil for 4 to 6 minutes per side, or until it develops a nice char on the outside.<\/p>\n Check doneness:<\/strong> Use an instant-read meat thermometer to check the internal temperature. 130\u00b0F for medium rare.<\/p>\n Remove the steak from the grill or broiler and rest on a cutting board for about 10 minutes before cutting into thin, small slices.<\/p>\n 8 tsp<\/span><\/p>\n 2 tsp ground guajillo chili or chili powder<\/strong><\/span><\/p>\n \u00bd tsp ground black pepper<\/p>\n \u00bd tsp ground coriander<\/p>\n \u00bc tsp ground cumin<\/p>\n \u00be tsp kosher salt<\/p>\n 2 tsp garlic powder<\/p>\n 2 tsp onion powder<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 to 6 Adapted from: NY Times Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to \u201cgrilled meat\u201d and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog \u201cChicano Eats,\u201d combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the…<\/p>\n\n
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\nMarinate the steak:<\/strong> In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 TBS steak seasoning. Place the steak in a resealable freezer bag or shallow dish and pour in the marinade. Make sure the steak is evenly coated. Seal the bag or cover the dish and refrigerate for 2 hours.<\/p>\nSteak seasoning:<\/strong><\/span><\/h3>\n