AuthorHalli Martin

[cooked-sharing]

Yields1 Serving

Carne Asada Maridade

4 cloves garlic

1 jalapeño, stem removed

1 cup fresh cilantro

¼ white onion

2 limes, juice of

2 oranges, juice of

1 tsp Kosher salt

1 tsp ground cumin

½ tsp ground coriander

1 tbsp chili powder

½ tsp oregano

2 tbsp chipotle pepper paste or adobo sauce

6 oz light Mexican beer

Tacos

2 large New York strip steaks

8 small tortillas, grilled

queso fresco, for topping

fresh cilantro, for topping

sliced jalapeño, for topping

add all of the marinade ingredients, except for the beer, to a blender and blend until smooth

season both sides of the steaks with 1 tsp Kosher salt and 1 tsp fresh cracked black pepper

place the steaks in a dish with sides and pour on the marinade

slowly add the beer

cover the marinated steaks and refrigerate for at least 3 hours

after the steaks have marinated at least 3 hours, remove from the marinade and pat dry with a paper towel

allow steaks to sit out at room temp for about 30 mins before cooking

preheat the oven to 500

heat 2 tablespoons light oil (canola or extra light flavored olive oil) in a skillet over high heat

sprinkle each steak with a bit more Kosher salt (about 1/8 tsp per steak)

sear the steaks on both sides for 1 minute per side

transfer the skillet to the oven and cook about 6 mins for med/rare and 8 mins for med

allow the steaks to rest at least 10 minutes before slicing

slice the NY strips against the grain into thin slices and serve in the grilled tortillas

top with quest fresco, sliced jalapeños and fresh cilantro

CategoryDinner, Entertain, Family Style

Ingredients