Total time: 1 hour, 10 minutes plus overnight marinating time
Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime.
4 chipotle peppers in adobo sauce, roughly chopped
1 tablespoon minced garlic
3/4 cup chopped onions
1/2 teaspoon ground cumin
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 cup tomato purée
1/2 cup fresh lime juice
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 cup canola or vegetable oil
2 1/2 pounds skirt steak
1. In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil.
2. Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
3. Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .
4. Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.
Each serving: 151 calories; 14 grams protein; 1 gram carbohydrate; 0 fiber; 10 grams fat; 3 grams saturated fat; 32 mg. cholesterol; 157 mg. sodium.Copyright © 2014, Los Angeles Times