Carne Asada Made with Juicy Skirt Steak from The Food Charlatan
"This Carne Asada recipe tastes even BETTER than your favorite Mexican restaurant! We are using juicy skirt steak and a killer marinade...."
INGREDIENTS
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1 tablespoon orange zest (from at least 2 oranges)
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3/4 cup orange juice (fresh squeezed)
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3 tablespoons lime juice (fresh squeezed)
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1/4 cup olive oil
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3 tablespoons Maggi seasoning (or soy sauce)
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5 cloves garlic
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1 small bunch cilantro (about 1 cup)
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2 tablespoons dried oregano
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2 tablespoons brown sugar (packed)
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2 teaspoons cumin
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1 & 1/2 teaspoons kosher salt (for the marinade)
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1 teaspoon black pepper (for the marinade)
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2 ounces dried ancho chilies (or 2 tablespoons dried ancho chili powder)
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2 pounds outside skirt steak* (see notes)
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2 teaspoons kosher salt (for salting the steak)
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neutral oil (such as canola or vegetable)
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24 corn tortillas
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1 batch Pico de Gallo
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1 batch Restaurant Style Salsa (or use store bought salsa)
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guacamole (or sliced avocado)
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radishes (thinly sliced)
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cilantro (chopped)
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lime wedges
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queso fresco (or cotija)
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sour cream (or Mexican Crema)
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extra mojo sauce (to garnish, optional)
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