[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
1add all of the marinade ingredients, except for the beer, to a blender and blend until smooth
2season both sides of the steaks with 1 tsp Kosher salt and 1 tsp fresh cracked black pepper
3place the steaks in a dish with sides and pour on the marinade
5cover the marinated steaks and refrigerate for at least 3 hours
6after the steaks have marinated at least 3 hours, remove from the marinade and pat dry with a paper towel
7allow steaks to sit out at room temp for about 30 mins before cooking
9heat 2 tablespoons light oil (canola or extra light flavored olive oil) in a skillet over high heat
10sprinkle each steak with a bit more Kosher salt (about 1/8 tsp per steak)
11sear the steaks on both sides for 1 minute per side
12transfer the skillet to the oven and cook about 6 mins for med/rare and 8 mins for med
13allow the steaks to rest at least 10 minutes before slicing
14 slice the NY strips against the grain into thin slices and serve in the grilled tortillas
15top with quest fresco, sliced jalapeños and fresh cilantro
Ingredients
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
Directions
1add all of the marinade ingredients, except for the beer, to a blender and blend until smooth
2season both sides of the steaks with 1 tsp Kosher salt and 1 tsp fresh cracked black pepper
3place the steaks in a dish with sides and pour on the marinade
5cover the marinated steaks and refrigerate for at least 3 hours
6after the steaks have marinated at least 3 hours, remove from the marinade and pat dry with a paper towel
7allow steaks to sit out at room temp for about 30 mins before cooking
9heat 2 tablespoons light oil (canola or extra light flavored olive oil) in a skillet over high heat
10sprinkle each steak with a bit more Kosher salt (about 1/8 tsp per steak)
11sear the steaks on both sides for 1 minute per side
12transfer the skillet to the oven and cook about 6 mins for med/rare and 8 mins for med
13allow the steaks to rest at least 10 minutes before slicing
14 slice the NY strips against the grain into thin slices and serve in the grilled tortillas
15top with quest fresco, sliced jalapeños and fresh cilantro
