Carne Asada

Instructions

1. 1.

   Place dried ancho and guajillo chiles on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin seed, and coriander seed. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt. Transfer half of the salsa to a large bowl and the other half to a sealed container. Set aside the sealed container in the refrigerator.

2. 2.

   Add an extra 2 teaspoons of salt to the salsa in the bowl. It should taste slightly saltier than is comfortable to taste. Add 1 piece of steak to bowl and turn to coat. Transfer to a gallon-sized zipper-lock bag with the top folded over to prevent excess sauce and meat juices from contaminating the seal. Repeat with remaining steaks, adding them all to the same bag. Pour any excess marinade over the steaks. Squeeze all air out of the bag and seal. Refrigerate for at least 3 hours or up to 12 hours.

3. 3.

   When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

4. 4.

   Remove steaks from marinade and wipe off excess. Place directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook, turning occasionally, until steaks are well charred on outside and center registers 110°F (43°C) on an instant-read thermometer, 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately, passing extra salsa, lime wedges, avocado, onions, cilantro, and tortillas on the side.

Misc.

Notes

• Hanger or flap steak will work as well.

• I like ancho and guajillo chiles here, but a mix of chiles such as negro, pasilla, and California can be used in their place.

• Grill needs to be incredibly hot, more like an overfilling chimney plus a few after pouring them into the grill