MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carne Asada
Categories: Beef, Chilies, Vegetables, Herbs
Yield: 5 servings

MMMMM----------------------STEAK SEASONING---------------------------
1 Guajillo chile; stemmed,
- seeded, lightly toasted &
- cooled
3/4 ts Black peppercorns
1/2 ts Coriander seeds
1/4 ts Cumin seeds
2 1/4 ts Dehydrated minced garlic
2 1/4 ts Dehydrated minced onion
3/4 ts Kosher salt

MMMMM---------------------------STEAK--------------------------------
1/2 c Fresh lime juice
1/4 c Fresh orange juice
1 tb Worcestershire sauce
1 1/2 ts Vegetable oil
1/4 c Chopped cilantro
2 Scallions, sliced
2 cl Garlic; sliced
1 1/2 lb Flank, flap or skirt steak

MMMMM--------------------------ASSEMBLY-------------------------------
12 (to 16) corn tortillas
Salsas; for serving

MAKE THE STEAK SEASONING: Tear the cooled chile into
small pieces and place in a spice grinder, along with
the peppercorns, coriander and cumin. Pulse until
everything is roughly ground. Transfer to a small bowl
and stir in the garlic, onion and salt.

If you have preground spices, you can make the seasoning
with 2 teaspoons ground guajillo chile, 1/2 teaspoon
ground black pepper, 1/2 teaspoon ground coriander, 1/4
teaspoon ground cumin, 3/4 teaspoon kosher salt, 2
teaspoons garlic powder and 2 teaspoons onion powder.

MARINATE THE STEAK: In a small bowl, whisk together the
lime juice, orange juice, Worcestershire sauce, oil,
cilantro, scallions, garlic and 1 tablespoon steak
seasoning. Place the steak in a resealable freezer bag
or shallow dish, and pour in the marinade. Make sure the
steak is evenly coated. Seal the bag, or cover the dish
and refrigerate for 2 hours.

Heat an outdoor charcoal or gas grill to medium, or set
an indoor grill pan over medium.

Transfer the steak to a baking sheet lined with foil
(discard the marinade). Sprinkle the remaining steak
seasoning all over the steak. Grill for 3 to 4 minutes
on each side for medium-rare, 4 to 5 minutes for medium
and 6 to 7 minutes for well done. Remove the steak from
the grill (but leave the grill on) and let rest on a
cutting board for about 10 minutes before cutting into
thin, small slices.

While the steak rests, warm the tortillas: Reduce the
grill heat to medium-low. Place the tortillas on the
grill and cook until they start to blister but are not
blackened, 1 to 3 minutes. Stack in a clean kitchen
towel and wrap well. Serve warm, with the sliced steak
and salsas.

Recipe from: Esteban Castillo

Adapted by: Genevieve Ko

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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