MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carne Asada
 Categories: Beef, Chilies, Vegetables, Herbs
      Yield: 4 servings
 
MMMMM----------------------STEAK SEASONING---------------------------
      1    Guajillo chile; stemmed,
           - seeded, lightly toasted &
           - cooled
    3/4 ts Black peppercorns
    1/2 ts Coriander seeds
    1/4 ts Cumin seeds
  2 1/4 ts Dehydrated minced garlic
  2 1/4 ts Dehydrated minced onion
    3/4 ts Kosher salt

MMMMM---------------------------STEAK--------------------------------
    1/2 c  Fresh lime juice
    1/4 c  Fresh orange juice
      1 tb Worcestershire sauce
  1 1/2 ts Vegetable oil
    1/4 c  Cilantro; chopped
      2    Scallions; sliced
      2 cl Garlic; sliced
  1 1/2 lb Flank, flap or skirt steak

MMMMM--------------------------ASSEMBLY-------------------------------
     12    Corn tortillas; up to 16
           Salsas; for serving
 
  Make the Steak Seasoning:

  Tear the cooled chile into small pieces and place in a spice
  grinder, along with the peppercorns, coriander and cumin. Pulse
  until everything is roughly ground. Transfer to a small bowl and
  stir in the garlic, onion and salt.
  
  If you have preground spices, you can make the seasoning with 2 ts
  ground guajillo chile, 1/2 ts ground black pepper, 1/2 ts ground
  coriander, 1/4 ts ground cumin, 3/4 ts kosher salt, 2 ts garlic
  powder, and 2 ts onion powder.
  
  Marinate the Steak:

  In a small bowl, whisk together the lime juice, orange juice,
  Worcestershire sauce, oil, cilantro, scallions, garlic, and 1 tb
  steak seasoning. Place the steak in a resealable freezer bag or
  shallow dish, and pour in the marinade. Make sure the steak is
  evenly coated. Seal the bag, or cover the dish and refrigerate for
  2 hours.
  
  Heat an outdoor charcoal or gas grill to medium, or set an indoor
  grill pan over medium.
  
  Transfer the steak to a baking sheet lined with foil (discard the
  marinade). Sprinkle the remaining steak seasoning all over the
  steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to
  5 minutes for medium and 6 to 7 minutes for well done. Remove the
  steak from the grill (but leave the grill on) and let rest on a
  cutting board for about 10 minutes before cutting into thin, small
  slices.
  
  While the steak rests, warm the tortillas: Reduce the grill heat to
  medium-low. Place the tortillas on the grill and cook until they
  start to blister but are not blackened, 1 to 3 minutes. Stack in a
  clean kitchen towel and wrap well. Serve warm, with the sliced
  steak and salsas.
  
  Recipe from: Esteban Castillo
  
  Adapted by: Genevieve Ko
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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