Carne Asada and Tomatillo Sauce
 
Prep time
Cook time
Total time
 
Skirt and flank steaks are best served medium rare... be careful not to overcook, they can get tough quickly! The sauce will last for two weeks in the fridge in a lidded jar.
Serves: serves 2-4
Ingredients
  • S T E A K
  • 2-3 lb flank or skirt steak
  • ⅓ cup white vinegar
  • ⅓ cup olive oil
  • 2 limes, juiced
  • 4 cloves of garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • S A U C E
  • 1 lb tomatillos, husk removed
  • 1 jalapeno, seeded (if you like it spicy, keep some of the seeds in there!)
  • a big handful of cilantro (stems are ok)
  • 1 medium onion
  • 2 garlic cloves
  • 1 avocado, seed and skin removed
  • 1 lime, juiced
Instructions
  1. Combine all of the marinade ingredients in a ziplock bag. Add the steak, and let it marinate in the fridge for at least one hour and up to 24 hours, making sure to take it out of the fridge about one hour before cooking.
  2. While the steak is marinating, combine all the sauce ingredients in a blender. If you have a VItaMix or a BlendTec, you don't need to chop anything; if you have a standard blender, you will want to chop the vegetables first.
  3. Grill the steak over medium-high heat until desired doneness is reached (remember: don't overcook flank or skirt steaks as they will get tough!) Let rest for 5 minutes before slicing.
  4. Serve over lettuce or rice, topped with sauce. Killer with sliced grilled peppers and onions, a side of pico de gallo, and some guacamole, if you're into it like we are!
Recipe by Pigforkr at http://www.pigforkr.com/carne-asada-with-tomatillo-sauce/