Carne Asada
Rated 3.0 stars by 1 users
Servings
2-4
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!
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
Rinse Buffalo Skirt or other Steak under cold water, pat dry, and place in a non-reactive dish.
Mix all of the remaining ingredients in blender.
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.
Marinate for 8 to 24 hours in refrigerator, pull two hours before cooking and allow to rest again at room temperature.
Preheat gas grill to medium high heat. Ensure grill grates are clean. Lightly oil the grill grates before grilling.
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.
Remove the steak from the grill, cover with foil and rest for 5 minutes. Slice thin on the bias.
Serve with grilled or warmed tortillas, or on salad greens. Accompany with all of your favorite accompaniments.
Recipe Note
Steak Cooking Times
The length of the cooking time depends on the thickness of the steak. Turn the steaks after 1½ minutes and repeat until cooking time or desired doneness is achieved.
- 1/2” thick or for 5 & 6 oz. sized steaks: 2 minutes each side for medium rare.
- 1” thick: 3 minutes on the first side and 2 minutes on the second side for medium rare.
- 1½” thick: 4 minutes for the first side and 3 minutes on the second side for medium rare.
- For thicker cuts: Increase cooking time by 1 minute per half inch per side for medium rare.
Temperature Guide -Internal temperatures of meat, before resting:
- Rare – 125 degrees / Medium Rare – 135 degrees / Medium – 145 degrees.