Carne Asada from Serious Eats (lots of photos)

dmourati

I took another run at Carne Asada from the Serious Eats recipe. If you haven't tried it, you should make it for the sauce alone. The meat is a bonus.




The recipe starts with three kinds of peppers: guajilo, ancho, and chipotle in adobo.


I toasted coriander and cumin seeds then ground them up on the board with the flat side of a knife.



Here's the final ingredient of fresh squeezed orange juice going into the salsa mixture.



Here's the salsa after a minute or so in the blender. Yum.



Time to get the steak out. This is outside skirt. Can be tough to come by.





After you slice it, you put it into a ziploc bag with half of the sauce and some additional salt. Leave this to marinade for a few hours.




All cut up into cross sectional pieces ready for marinade and then the Egg.



Into the ziplock.



Onto the Egg at around 550F. I cooked about 90s per side.



Also did some grilled mango.



Jalepenos with tequilla, salt, and lime.



The final sauce.



Let's slice.



All plattered up.



Ready to eat!

bgebrent

A great cook, you did it justice.  Looks great brother.

Hans61

Lot of effort went into that meal and from the looks of it, it was well worth it! 

caliking

Tacos are just awesome. In almost any form. 

I gotta look into that salsa/sauce. It looks and sounds fabulous. 

MaskedMarvel

Holy Sabre!!!

looks fantastic!

dmourati

MaskedMarvel said:

Holy Sabre!!!

looks fantastic!

Ya the whole meal was an excuse to try out the new Sujihiki. It's a beast.

20stone

Great looking cook.  I am normally leery of of fajitas from anyone outside of South Texas (or Houston, where Ninfa made them famous), but this looks fantastic.

blind99

awesome cook!  love carne asada.  i've been doing tyler florence's recipe a lot lately - pretty simple, also delicious.

outside skirt vs inside skirt- the outside wins.  you can tell if they're cheating you by trying to pull it apart.  outside skirt will break right in half.  inside will not.  at my grocer, outside is only $1/lb more... i ordered and cooked 12# this past weekend

and that cutting board and knife... wow, nice looking equipment!

dmourati

There's been an ongoing banter back and forth between my kid's daycare provider and me. They are a couple from South America so I tell them about my relevant cooks and they always ask why I don't share. Today I dropped off half the Carne Asada and all the fixings with them. I'll let you know their verdict.

saluki2007

Great looking spread there.  Looks like your camera was hitting the tequila and getting a little blurry by the end. 

TideEggHead

I would crush those! The pictures look fantastic, well done on documenting each step!

jdkeithbge

Dios mio man!  That looks amazing.

thetrim

That looksreally good.   

CPARKTX

Oh yeah! 

dmchicago

That is an All-Star cook! Loved the detail & pics.

Serious Eats is my fav website for ideas and inspiration.

Great job!

dmourati

Day care people who are 100% native spanish speakers:

"We liked the Jalapeños with salt, lime, and tequila"

I picked that one up from my local favorite mexican restaurant.  Try it.