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Quick marinades can save your life at a carne asada. This one breaks down meat in about 30 minutes and is inspired by chimichurri—except much spicier. It’s a great way to add some brightness to your carne asada. For some flexibility in this recipe by choosing your own salsa, sweet, mild, or hot.
Note: Arrachera is thinly sliced skirt steak, seasoned and marinated.
- 1 cup (40 g) loosely packed fresh basil (leaves and tender stems)
- ½ cup (25 g) loosely packed fresh mint (leaves and tender stems)
- ½ cup (25 g) loosely packed fresh parsley (leaves and tender stems)
- ¼ cup fresh oregano leaves
- 2 Fresno chiles
- 3 large cloves garlic, peeled
- Zest and juice of 1 lemon (about ¼ cup/60 ml)
- ¼ cup (60 ml) olive oil
- 1 tsp. citrus vinegar
- 2 Tbsp. sea salt
- 2 pounds (910 g) flap steak
- Warm tortillas
1. In a food processor, add the basil, mint, parsley, oregano, chiles, garlic, lemon zest and juice, olive oil, vinegar, and salt. Pulse until a smooth paste forms.
2. Pat the steak dry with paper towels and place in a large bowl. Rub the paste mixture all over the meat.
3. Cover and refrigerate for at least 30 minutes or overnight.
4. Remove the meat from the refrigerator to allow it to reach room temperature before grilling, if possible. Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450°F (230°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
5. Remove the meat from the marinade and put it on the grill directly over the fire. Close the lid and cook, turning once, about 4 to 5 minutes on each side. Transfer the meat to a cutting board and let rest for 5 minutes.
6. Slice the meat against the grain. Serve with warm tortillas and the salsa.
Reprinted from the new book Asada: The Art of Mexican-Style Grilling, by Bricia Lopez and Javier Cabral. Copyright (c) 2023 by Bricia Lopez and Javier Cabral. Photos copyright (c) 2023 by Quentin Bacon. Published by Abrams.