The Best Steak and Marinade Combo (Carne Asada)

Ingredients

• 2 tsp coriander seeds (toasted and ground)
• 2 tsp cumin seeds (toasted and ground)
• 2 shallots (chopped; can substitute with onion)
• 4 clove garlic (chopped)
• 0.5 tsp salt (used for grinding paste)
• 0.5 cup fresh cilantro (mostly stalks, chopped)
• 2 chipotle peppers in adobo (whole or cut up)
• 0.25 cup soy sauce (adds salt and umami)
• black pepper (to taste, freshly cracked)
• 2 tbsp lime juice (freshly squeezed)
• 0.25 cup avocado oil (plus extra for cleaning the grill)
• 2 lb flap steak (also known as bavette)
• 0.5 yellow onion (for cleaning and flavoring the grill grates)
• flaky salt (for finishing)

Steps

1. 1

   Toast 2 teaspoons of coriander seeds and 2 teaspoons of cumin seeds in a dry pan over low to medium heat for about 5 minutes. Let them cool for 10 minutes.

2. 2

   In a molcajete (or food processor), grind the toasted spices until roughly ground to unlock their flavor.

3. 3

   Add the chopped shallots, garlic, and 1/2 teaspoon of salt to the molcajete. Smash and grind them into the spices until a rough paste forms.

4. 4

   Add the cilantro stalks and continue smashing for about 30-60 seconds to incorporate.

5. 5

   Add the chipotle peppers and grind them into the mixture for about a minute until well combined.

6. 6

   Stir in the soy sauce, a generous amount of black pepper, and the lime juice. Work the liquids into the paste.

7. 7

   Slowly pour in the avocado oil while stirring. The marinade may look slightly split, which is fine.

8. 8

   Remove half of the marinade and set it aside to use as a finishing sauce later.

9. 9

   Prepare the flap steak: if it is a thick piece, butterfly it by slicing through the middle horizontally (but not all the way through) and opening it up like a book to create a thinner, flatter piece for grilling.

10. 10

    Place the steak in a bowl or plastic bag and coat thoroughly with the remaining half of the marinade. Marinate for at least 2 hours, but no longer than 12 hours.

11. 11

    Preheat a charcoal grill. Dip half an onion in oil and rub it over the hot grill grates to clean and flavor them.

12. 12

    Place the steak on the grill and cook for 4-5 minutes per side until it reaches a beautiful color and desired doneness (medium to medium-well is recommended for flap steak).

13. 13

    Remove the steak from the grill and let it rest for a full 10 minutes.

14. 14

    Identify the grain of the meat and slice the steak across the grain into thin strips.

15. 15

    To serve, drizzle the reserved fresh marinade over the sliced meat and finish with a squeeze of lime, flaky salt, extra black pepper, and fresh cilantro leaves.

Notes

Flap steak (bavette) is the preferred cut for this recipe over skirt or flank steak. Do not marinate longer than 12 hours as the soy sauce can begin to cure the meat too much. The reserved marinade is essential as the flavor profile changes significantly once cooked.

Nutrition per serving

• main
• steak
• grilling
• carne asada
• mexican
• marinade
• dinner
• summer