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Carne asada

Carne asada
Anne Cusack / Los Angeles Times

ON a recent weekend afternoon, under a sky so vivid and crystalline it actually was Dodger blue, a group of fans filled the courtyard outside the loge decks at Dodger Stadium in Chavez Ravine for Carne Asada Sunday. They gathered ... Read more

Total time: 1 hour, 10 minutes plus overnight marinating time | Serves 16
  • 4 chipotle peppers in adobo sauce, roughly chopped
  • 1 tablespoon minced garlic
  • 3/4 cup chopped onions
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1/2 cup tomato puree
  • 1/2 cup fresh lime juice
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup canola or vegetable oil
  • 2 1/2 pounds skirt steak

Step 1In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato puree, lime juice, salt, pepper and oil.

Step 2Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.

Step 3Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .

Step 4Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.

Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime.


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