Badassity is my new favorite word. My favorite definition of said word is “of or relating to being badass”. For example, you can rate something on a 1-10 scale of badassity. It’s a great word. I would rate this carne asada recipe a 9 on the badassity scale.
I’ve been searching for a delicious carne asada recipe for more than 5 years. Imagine something like Foreigner’s Waiting For A Girl Like You, but about meat instead of a woman. I’ve eaten many less-than-acceptable marianted skirt steaks because of others’ poor recipe writing. I stumbled onto this recipe from Saveur Magazine, effectively ending my carne asada search. I added salt to the recipe, because salt is necessarily delicious and functions well in the marinade.
My journey was so difficult because I realized that “carne asada” refers to steak, not a specific way of flavoring meat. In some carnicerias, carne ranchero is found instead of what I think of as carne asada. Now, I’m white, and I have no culture. I’m missing a critical piece of information. Real or not, carne asada’s ambiguity made my recipe search annoyingly lengthy.
Big surprise: I didn’t make up the word badassity. I borrowed it from Mr. Money Moustache, one of my favorite financial blogs.
- 6 cloves garlic, peeled
- 1 (7-ounce) can chipotles con adobo
- 1 large white or brown onion, roughly chopped
- Juice of two limes or one lemon
- 1 tablespoon coarse salt
- 2 pounds beef flap meat or skirt steak, grass-fed preferable
- Corn tortillas
- Chopped onions
- Chopped cilantro
Add all marinade ingredients to the bowl of a food processor and pulse until uniformly processed. Mix the marinade and steaks in a plastic resealable bag until the marinade is distributed across all surfaces of the meat. Refrigerate overnight or longer for most flavor. You can shortcut the overnight wait, but the carne will lack my preferred flavor.
When you’re ready to cook, fire up the grill to maximum heat, around 500 degrees Fahrenheit. Remove the meat from the marinade, brushing off some of the excess sauce that clings to the meat. Why brush off the marinade? Excess liquid prevents the meat’s outer layer from searing well and developing intense meaty flavor. Place on the grill for 3 minutes on each side. Test the meat with an instant-read thermometer of badassity (I use this one). When the internal temperature reaches 125 badass degrees Fahrenheit, remove the meat from the grill. Skirt steak requires slightly more cook time than flap because of extra thickness. If you like well-done meat, which I don’t, leave the meat on for longer.
Let the meat rest for about 5 minutes on a cutting board before slicing. Cut against the grain into cubes for serving in tacos. Spoon the meat into warmed corn tortillas and top with cilantro, onions, and salsa. Congratulate yourself (and me) for acquiring a quality recipe.