Sriracha Carne Asada Recipes

BEST EVER CARNE ASADA MARINADE

Steps:

• Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

SRIRACHA CARNE ASADA

Steps:

• In the bowl of a food processor, combine the garlic, onion, jalapeño, cilantro, and salt and pulse until finely minced. Add the citrus juices, Sriracha, tequila, and olive oil, pulsing until combined. Place the meat in a large bowl or resealable plastic bag, and pour the marinade over, tossing lightly to coat the meat evenly. Refrigerate, covered, for at least 4 hours, preferably overnight.
• Preheat the grill or broiler to high heat. Brush the grill lightly with oil. Cook the steaks until they reach medium-rare, 4 to 5 minutes per side. Cover with foil and allow the meat to rest for several minutes. Once the meat has rested, slice the steaks against the grain into strips, or chop into a smaller dice.
• If your mouth really craves a beating, serve up a huge platter of these tacos topped with a bit of Sriracha Sour Cream (page 24) and wash them down with a tall, icecold Srirachelada (page 105).