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Carne asada

Time 1 hour 10 minutes
Yields Serves 16
Carne asada
1

In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato puree, 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.

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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