Carne Asada

One of my favorite combinations of flavors, and it pairs so nicely with the grass-fed buffalo meat. I’ve also added the option of adding chipotle peppers, if you prefer more of a smoky – tomato flavor. Either way, you will love this marinade for the making of bison Carne Asada!

Author

Jill O’Brien

Servings

2-4

Ingredients

• 1 - Wild Idea Buffalo Skirt Steak, Tri-Tip, Round Heel Steak or other steak cut, visible fat removed
• 1 - tablespoon garlic, chopped
• 2 - tomatillos, quartered
• ¼ - cup fresh cilantro, packed
• ½ - teaspoon cumin
• ½ - teaspoon cardamom
• 1 - teaspoon salt
• ½ - cup fresh lime juice, (2 limes)
• 2 - teaspoons olive oil
• *Optional: 2 chipotle peppers in adobo sauce

Directions

1. Rinse Buffalo Skirt or other Steak under cold water, pat dry, and place in a non-reactive dish. 
2. Mix all of the remaining ingredients in blender.
3. Pour in the marinade over the steaks and massage it into meat. Allow the steak to rest at room temperature for two hours before refrigerating.
4. Marinate for 8 to 24 hours in refrigerator, pull two hours before cooking and allow to rest again at room temperature.
5. Preheat gas grill to medium high heat. Ensure grill grates are clean. Lightly oil the grill grates before grilling.
6. Remove meat from marinade over sink and shake of excess. Place on preheated grill and grill for 1 to 1½ minutes each side, for skirt steak. If using other thicker steak cut, follow the grill time & temperatures noted below.
7. Remove the steak from the grill, cover with foil and rest for 5 minutes. Slice thin on the bias.
8. Serve with grilled or warmed tortillas, or on salad greens. Accompany with all of your favorite accompaniments.