spring hill ranch's carne asada, new mexico style

How To Make spring hill ranch's carne asada, new mexico style

• Step 1
  Pat your flank steak dry with paper towels. In a small bowl, thoroughly combine the salt, brown sugar, chipotle-, garlic- and cumin powders and black pepper. Gently message the rub into both sides of your steak, using all (or nearly all) the rub mixture. Cover the steak with plastic wrap and place it into your refrigerator of 1-to-2 hours.
• Step 2
  Meanwhile, make the sauce, which will be slathered onto the steak after it is grilled and while it is resting. In a small bowl, combine the lime juice, oil, vinegar, cilantro and garlic. Stir it all together and let it rest until the steak is done. Refrigerate it if you wish, but get it out of the refrigerator when you get the steak out to cook.
• Step 3
  Prepare your grill for a relatively hot fire, such as you'd use on any steak or burgers. If you can control the temperature, I like somewhere in the 550-600° range.
• Step 4
  Remove the steak from the 'fridge 20-30 minutes before you grill it to allow some of the chill to dissipate.
• Step 5
  Place the steak on your hot grill and close the lid. I like to place mine slightly to one side of the grill so I'll have a really hot spot on the grill to flip it onto (gets great grill marks that way!). After 2 1/2 minutes, flip the steak to the hot spot you reserved on the grill and close the cover again. After 2 1 /2 minutes, flip that puppy again, back onto its original (now re-heated) spot on the grill. (If you rotate the steak 45-90° from its original direction, you'll get great cross-hatch marks!) After 2 1 /2 minutes, do it one more time, flipping the steak onto its re-heated hot spot. Starting about 1 1 /2 minutes later, check the temperature at the center of the steak. If it is a thin steak, it may be done already. Thicker flank steaks may take a minute or two longer. Remember that flank steak can get pretty tough if it is overcooked. For medium-rare, take the steak off at about 125° internal temperature. For medium, use about 130-135°. Don't even think about cooking these well done!
• Step 6
  Place the cooked steak on a cutting board and slather the sauce all over both sides. Tent the steak with aluminum foil and let it rest for 10-15 minutes.
• Step 7
  If we're serving this as a main course, I like my slices to be 3-4 inches long, so sometimes I will slice a particularly wide steak with the grain before cutting the slices. The serving slices, however, must be cut across the grain and relatively thin, about 1/4 to 3/8 inch. I like to dab a little more sauce on the slices before serving.
• Step 8
  If you want to make carne asada tacos (“street tacos”) or used them in a salad, cut the steak with the grain into strips about an inch wide before cutting thin strips against the grain.
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