Best 2 Carne Adobada Grilled Adobo Marinated Skirt Steak Recipes

**Carne asada**, meaning "grilled meat" in Spanish, is a flavorful and popular Latin American dish made with marinated skirt steak or flank steak. It's all about the marinade, which typically includes a combination of citrus juices, chiles, herbs, and spices. The marinated steak is grilled over high heat until slightly charred and juicy, then sliced thinly against the grain. Carne asada is often served with tortillas, rice, beans, guacamole, salsa, and other Mexican or Latin side dishes.

The article provides three different carne asada recipes for you to try:

* **Classic Carne Asada:** This traditional recipe uses a simple marinade of citrus juices, garlic, oregano, and cumin. The steak is grilled over high heat until cooked to your desired doneness and served with your favorite toppings.
* **Carne Asada with Chipotle Marinade:** This recipe adds chipotle chiles in adobo to the marinade for a smoky and spicy flavor. The chipotles give the steak a beautiful red color and a delicious, slightly spicy kick.
* **Carne Asada with Guajillo Marinade:** This variation uses guajillo chiles, which are dried chiles with a slightly sweet and fruity flavor. The guajillo chiles are rehydrated and blended with other ingredients to create a rich and flavorful marinade that infuses the steak with a unique taste.

All three recipes include detailed instructions and helpful tips for making the best carne asada. Whether you prefer a classic flavor profile or something with a bit more spice and smokiness, you're sure to find a recipe that suits your taste buds. So fire up your grill and get ready to enjoy a delicious and authentic carne asada feast at home!

Check out the recipes below so you can choose the best recipe for yourself!

CARNE ADOBADA: GRILLED ADOBO-MARINATED SKIRT STEAK

Carne Adobada: Grilled Adobo-Marinated Skirt Steak image

Provided by Roberto Santibañez

Categories Marinate Cinco de Mayo Backyard BBQ Dinner Steak Spring Summer Birthday Grill Grill/Barbecue Chile Pepper Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 16

Ingredients

For the pasilla-guajillo adobo:
2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
1/4 cup distilled white vinegar
1/4 cup light Mexican beer
1/2 cup chopped white onion
4 garlic cloves, peeled
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon cumin seeds
5 whole cloves
For the steak:
2 pounds skirt steak, cut into four 8- to 9-inch pieces
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 cup pasilla-guajillo adobo (above)
About 1 tablespoon mild olive oil or vegetable oil

Steps:

Make the adobo:
Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
Make the steak:
Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

CARNE ADOBADA (CHILE-MARINATED STEAK)

Carne Adobada (Chile-Marinated Steak) image

Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.

Provided by Yewande Komolafe

Categories dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 dried guajillo chiles
1 chipotle chile in adobo
1/2 small yellow onion, peeled and chopped
3 garlic cloves, peeled
1 teaspoon cumin seeds
4 tablespoons lime juice, from 2 limes
1 (1 1/2-pound) flank steak
Kosher salt
2 teaspoons dried oregano
1/2 cup drained and chopped roasted red peppers
2 small shallots, minced
2 tablespoons extra-virgin olive oil
1/2 cup chopped cilantro
Steamed rice or warm tortillas, for serving

Steps:

Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.

Tips:

For the best results, use skirt steak or flank steak for this recipe. These cuts of meat are thin and flavorful, and they cook quickly.
Be sure to marinate the steak for at least 6 hours, or up to overnight. This will help the flavors to penetrate the meat and make it more tender.
When grilling the steak, cook it over medium-high heat for 5-7 minutes per side, or until it reaches your desired level of doneness.
Let the steak rest for a few minutes before slicing it. This will help the juices to redistribute throughout the meat.
Serve the steak with your favorite sides, such as rice, beans, or tortillas.

Conclusion:

Carne adobada is a delicious and easy-to-make Mexican dish that is perfect for any occasion. The steak is marinated in a flavorful adobo sauce, then grilled and served with your favorite sides. With its zesty flavor and tender texture, carne adobada is sure to be a hit with everyone who tries it.