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Quick Notes: You can use this meat for whatever. Tacos, fries, burritos, nachos. It’s all good. I am not going to claim that this is in any way authentic. This is a combination of what I like, what I’ve read, and what I saw one dude do that one time to his Carne Asada. I do have to give credit to this recipe, however, for suggesting some tenderization methods I employed: http://chowdivine.com/korean-grilled-skirt-steak.
Ingredients
- 3 lbs trimmed skirt steak
- 1/2 red onion, sliced
- 4 kiwi fruit
- 1-liter Squirt (the soda, really), divided
- 1 cup fresh squeezed lime juice (about five limes, depending on the time of year)
- 1/2 cup distilled white vinegar
- 1/4 cup olive oil
- 1 bunch cilantro, chopped
- 2 tablespoons minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon chili powder
- 1 tablespoon chipotle chili powder
- 1 teaspoon onion powder
- fresh ground salt and pepper
Instructions
- The night before you plan to cook the meat. start your prep. Make sure your steak is well-trimmed. Remove the membrane and any large pieces of fat. Add it to a 9 x 13 baking dish with a lid, or a big-ass freezer bag.Â
- Pour 3/4 the liter of squirt into the meat. Cover. and refrigerate overnight.Â
- The following day, about 6-9 hours before you are going to cook, mix together all the remaining ingredients with the exception of the kiwi and onions in a medium-sized mixing bowl.Â
- Dump all the squirt out of the meat, and give the meat a good stabbing with a fork. Pour over the marinade you just made, layer the sliced onions over the top of the steak. Cover it, and put it back in the fridge for another 6-9 hours.Â
- About 30 minutes prior to cooking, skin the kiwi and mash it to mush. Rub it into all sides of the steak. This is not for flavor, and you're not going to taste it. Apparently there is something in kiwi fruit that will break down the meat protein and make this super tender. It made this the best Carne Asada I've ever had.Â
- Preheat your BBQ grill so that it is super fucking hot. I usually go for about 500 because I like a good crisp on the outside and a medium on the inside. Â
- Toss the meat on the grill and cook it to your liking. No longer than five or so minutes on each side.Â
- Remove the meat and let it sit for ten minutes. Don't fuckin touch it.Â
- Slice the meat against the grain, and at a sharp angle. This will make it so that you don't get any shitty bites of gristle.Â
- Serve on whatever! I like to put it on grilled tortillas with Easy Pico de Gallo and Cotija cheese. You can also put some Guacamole or avocado on there.Â
Make it with a side of Elote Pasta Salad and Fresh-Mex Cowboy Caviar
