Grilled Pasilla Beef (Carne Asada)
A pasilla pepper marinade adds flavor and heat to grilled Skirt Steak. The thin-sliced grilled steak or Carne Asada en Espanol can be tucked into a tortilla for taco Tuesday or any night of the week.
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Total Time: 20 min
Ingredients:
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 jar (12 ounces) Herdez® Roasted Pasilla Chile Mexican Cooking Sauce
- 3/4 cup thinly sliced onion
- 1/2 cup fresh orange juice
- 2 teaspoons minced garlic
Garnish:
- 1 cup Herdez® Casera Salsa
- 16 sprigs fresh cilantro
Cooking:
- Season steaks with salt and pepper; set aside. Combine Herdez® Roasted Pasilla Mexican Cooking Sauce, onion, orange juice and garlic in large food-safe plastic bag. Place steaks in bag with marinade; turn steaks to coat. Close bag securely and marinate in refrigerator for 6 hours to overnight.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, covered 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Remove; let stand 5 minutes. Carve steaks into slices. Serve with Herdez® Casera Salsa and garnish with cilantro.
Butcher Counter
Inside Skirt Short Plate Primal
Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.
