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Carne Asada Con Chile Verde

Carne Asada Con Chile Verde is a celebration of flavors and textures that brings the vibrant taste of Mexico to your table. Whether you're hosting a backyard BBQ or simply craving a delicious meal, this recipe is sure to impress. Give it a try, and don't forget to experiment with the sides and garnishes to make it your own!
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Course Main Course

Ingredients
  

For the Carne Asada:

  • 2 lbs flank or skirt steak
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup lime juice about 2-3 limes
  • 4 cloves garlic minced
  • 1 jalapeño minced
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

For the Chile Verde Sauce:

  • 1 lb tomatillos husked and rinsed
  • 2-3 jalapeños adjust to your heat preference
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1/2 cup fresh cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • Salt to taste
  • 1 tablespoon vegetable oil

Instructions
 

Marinate the Carne Asada:

  • In a large bowl, combine olive oil, soy sauce, lime juice, minced garlic, minced jalapeño, chopped cilantro, ground cumin, black pepper, and salt.
  • Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated.
  • Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

Prepare the Chile Verde Sauce:

  • Preheat your oven to 425°F (220°C).
  • Place the tomatillos and jalapeños on a baking sheet and roast them in the oven for about 15-20 minutes, or until they are softened and slightly charred.
  • Allow the roasted tomatillos and jalapeños to cool, then transfer them to a blender or food processor. Add the chopped onion, minced garlic, cilantro, ground cumin, ground oregano, and a pinch of salt.
  • Blend until smooth.
  • In a large skillet, heat the vegetable oil over medium heat. Pour the blended mixture into the skillet and simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning with salt to taste.

Cook the Carne Asada:

  • Preheat your grill to high heat.
  • Remove the steak from the marinade and let any excess drip off.
  • Grill the steak for about 5-7 minutes per side, depending on the thickness, until it reaches your desired level of doneness.
  • Remove the steak from the grill and let it rest for about 5 minutes before slicing it thinly against the grain.

Serve:

  • Arrange the sliced carne asada on a serving platter.
  • Spoon the Chile Verde sauce over the top of the steak or serve it on the side.
  • Garnish with additional chopped cilantro if desired.

Enjoy:

  • Serve with warm tortillas, rice, beans, and your favorite toppings such as avocado, sour cream, and salsa.
  • Enjoy your delicious Carne Asada Con Chile Verde!