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Chipotle Carne Asada

If you’re familiar with those tacos from Chipotle – this is similar with a few modifications. The marinade uses whole cumin seeds and actual chipotles instead of just powder, which makes a big difference.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Resting + Marinating Time: 1 day 10 minutes
Total Time: 1 day 40 minutes

Ingredients

Marinade

  • 1/2 cup olive oil
  • 3 jumbo garlic cloves smashed
  • 3/4 Tbsp whole cumin seeds
  • 3 chipotle chili peppers
  • 1/4 cup freshly squeezed lime juice
  • 1 1/2 Tbsp maple syrup or honey
  • 3/4 Tbsp reduced sodium soy sauce
  • 3/4 Tbsp kosher salt
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp chipotle chili powder
  • 1/4 tsp Saigon cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup fresh cilantro leaves packed

Meat and Finishing

  • 1 1/2 lbs skirt steak cut in 2-3 large pieces
  • 1/4 cup olive oil for cooking
  • 1 1/2 Tbsp freshly squeezed lime juice
  • 1 1/2 Tbsp fresh cilantro chopped

Instructions

  • Heat 1 Tbsp oil in a small skillet over medium-high heat.
  • Add smashed garlic and roast for 1 minute, stirring constantly.
  • Add cumin seeds and toast for 1 minute until fragrant.
  • Remove from heat and cool completely.
  • Add toasted garlic and cumin to a food processor with chipotle peppers, lime juice, maple syrup, soy sauce, salt, coriander, chipotle powder, cinnamon, cloves, and cilantro.
  • Blitz for a few seconds to break down ingredients.
  • Slowly pour in remaining oil while processor runs until marinade is relatively smooth with some texture.
  • Place skirt steak pieces in a large zip-top bag and pour in all marinade.
  • Squeeze out excess air, seal, and massage marinade into meat.
  • Refrigerate for at least 2 hours or up to 24 hours, flipping bag occasionally.
  • Remove steak from refrigerator and let come to room temperature for 30 minutes.
  • Heat oil in a cast iron skillet over medium-high heat until shimmering, about 2-3 minutes.
  • Sear one steak piece for 1 minute without moving.
  • Reduce heat to medium and cook for 2 more minutes.
  • Flip and cook for 3 minutes on the other side.
  • Check internal temperature with meat thermometer for 135F medium-rare or 145F medium.
  • Repeat with remaining steak pieces.
  • Rest all steaks on a cutting board tented with foil for at least 10 minutes.
  • Thinly slice against the grain at a 45-degree angle.
  • Drizzle with lime juice and chopped cilantro before serving.

Notes

Do not marinate longer than 24 hours as the sugar burns easily. Resting the meat is essential to prevent toughness.
Tried this recipe?Leave a comment below & let me know!