First Swing at Carne Asada with Salsa Verde


 
John Sp

John Sp

TVWBB All-Star
Hello All,

I caught some skirt steak on sale at the W/D on Friday. Kari recently had some Carne Asada at a restaurant and really loved it. I have been seeing a number of great cooks featuring CA lately so I thought I would give it a try. Hopefully I can get through without embarrassing myself too badly. I perused a number of recent posts and got some great ideas. I decided to make a mojo to marinade the skirt steaks and do up some Roasted Pepper Salsa Verde as well. Here is what is accomplished so far:

Salsa Verde

Medley of Peppers (Green, Poblano, and Anaheim) and Tomatillos


Charring Direct on the OTG


Resting Prior to Skinning and Chopping


Pureed in the FP with Lime Juice, Onion, S&P, Avocado, and Garlic​

Mojo

Pasted Garlic, S&P, and Cilantro using the Mortar and Pestle


Emulsified with Lime Juice, Orange Juice, Vinegar, and EVOO and Poured Over the Steak​

Kari says the Salsa Verde is great! Stay Tuned - I am about to fire up the OTG for the second stage...

Regards,

John
 
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Carne Asada Part Deux:


Onions, Garlic, and Tomatoes Sauteing in my Cast Iron Skillet with Salt and Cumin


Skirt Steaks on Screaming Hot


Flip Side - Basted with Mojo


Resting Prior to Carving with Some Grilled Green Onion


Carved for Service - On the Rare Side of Medium Rare


Ready for Service - Buffet Style


Plated with Salsa Verde and Kari's Sauteed Spinach and Guac
​

Well this was a solid base hit for a first try. Everyone enjoyed the meal and want's to add it to the weekend mix. I expected to pick up more citrus flavor from the mojo. It was there but subtle - not out front like I expected it to be. I marinated for about four hours so maybe a bit longer will enhance the boldness of the flavor (maybe one of you carne asada experts can school me on that). We love our steak on the rare side but honestly I think I could have gone a bit longer. The steak was so thin that I was worried about overcooking it at the high temp I was using. I had it on the grill for about three minutes per side (which would have been perfect for a London Broil). The salsa verde was a big hit too. All in all a very enjoyable meal.

Now I have an uncontrollable urge to go and smoke a cigar for some reason...

Thanks for looking everyone.

Regards,

John
 
Very nice looking meal!!!! If you have any of the salsa verde left add it to your eggs with a little cheese and ham, one of my favorite breakfasts
 
That's a whole lot better than a base hit for sure, looks really good! I'm curious as to what response you get about the citrus flavor,r as I experienced the same thing, it was there but very subtle I was expecting more citrus flavor.
 
John,
Excellent results for first time. You can never go wrong with adding more cut oranges and onions in your marinade. This will help enhance your citrus flavor. Carne Asada always a go to favorite around here. Your Salsa Verde looked killer as well.
 
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