Carne Asada

Ingredients

• 1 cup Marta’s Roasted Tomato Salsa
• 2 lbs skirt steak
• ¼ cup olive oil
• 3 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• ½ cup dark beer (optional)
• Kosher salt and freshly ground black pepper (to taste)

To serve

• Grilled onions cut in wedges
• Diced avocado
• Lime
• Cilantro leaves
• Corn or flour tortillas

Instructions

1. Whisk together Marta’s Roasted Tomato Salsa, olive oil, lime juice, garlic, Worcestershire sauce, beer, salt, and pepper.
2. Place the skirt steak in a shallow dish or resealable bag and pour the marinade over it.
3. Marinate for at least 4 hours, preferably overnight.
4. Remove from the refrigerator 30 minutes before grilling.
5. Grill over high heat for 3–4 minutes per side for medium-rare (130–135°F).
6. Let the steak rest for 5 minutes.
7. Slice thinly across the grain.
8. Serve with grilled onions, cilantro, avocado and limes.

Chef’s Note

Skirt steak is at its best when cooked quickly over very high heat and served medium-rare. After grilling, let the meat rest for at least 5 minutes, then slice thinly against the grain for the most tender texture. Serve with warm tortillas for tacos and Marta's Roasted Tomato Salsa on the side to top it up for a rich and great flavor.