Grilled Carne Asada with Salsa Verde
One of the few things I miss about moving from southern California is the excellent Mexican food that was available at so many places. Of course they have Mexican food here in Wisconsin, but it seems so generic to me. So I decided to make some marinated Carne Asada. Of course I also had to make a delicious homemade Salsa Verde to serve with it. Let me show you how easy it is to make for yourself.
3-4 pounds of Flank or Skirt Steak
Juice of 2 Oranges
Juice of 2 Limes
1/2 cup of Olive Oil
1-2 Jalapenos, chopped
Handful of Cilantro, roughly chopped
4 Cloves of Garlic, smashed
Pinch of Oregano
Salt and Pepper to taste
For the Salsa Verde:
About 1lb of Tomatillos
1-2 Jalapenos, halved
1 Small Onion, peeled and roughly chopped
Few cloves of Garlic, smashed and peeled
2 Tbsp of Chicken Bouillon
Handful of Cilantro
Squeeze of One Lime
Start by making the marinade, season the meat with salt and pepper on both sides, place it in a container just big enough to hold it all together but tightly so the meat is covered in the marinade, set aside.
In a measuring cup, whisk together the lime juice, orange juice and olive oil, pour over the meat and tuck the cilantro, jalapeño and garlic around the meat, cover, refrigerate and marinade for at least a couple hours.
To make the Salsa Verde, Add the Tomatillos, onion, garlic and jalapenos to a saucepan with some water, bring to a boil and let them simmer for 10 minutes.
Drain the Tomatillo mixture, add to a food processor or blender, add the cilantro and chicken bouillon, pulse or blend until chunky smooth (don't puree it!!) set aside.
Grill the steak to your preference. Allow to rest for 5-10 minutes and then slice. Make tacos or burritos and get creative by adding some of your favorite toppings, like Cheese, Onions and Cilantro. Serve and enjoy!
To see me prepare and cook this recipe just watch my video below.