grilled carne asada with grilled peppers & onions
INGREDIENTS
Cup Mexican Light Beer
1/2 Cup Chipotle Peppers in Adobe Sauce
4 Clove garlic, crushed
1 Tablespoon cumin
2 Tablespoon brown sugar
2 Tablespoon salt
Pound skirt steak
1 Grapefruit, Sliced
1 orange, sliced
2 limes, sliced
2 lemon, thinly sliced
2 Bell Pepper, Green
2 Yellow Onions, Sliced
As Needed cilantro
As Needed guacamole
As Needed Rice, Cooked
As Needed Beans
PREPARATION
Steps
1
In a medium baking dish, combine: beer, chipotle peppers in adobo sauce, garlic, cumin, brown sugar and salt. Mix well.
2
Add the skirt steak to the marinade and toss to coat. Add citrus slices on top of skirt steak. Transfer to fridge and marinate from 1 hour to overnight. Remove from marinade and pat dry.
3
When ready to cook, set the temperature to High and preheat, lid closed for 10-15 minutes.
4
Toss the bell peppers in olive oil and place directly on the grill. Lay the onion slices next to the bell peppers and cook for 10-15 minutes or until the peppers and onions have softened and developed a light brown color.
5
Place the skirt steak directly on the grill grate and cook for 3-5 minutes each side or until the exterior is lightly browned and the internal temperature reaches 125 degrees F for medium rare. Remove from grill and rest 5-10 minutes. Slice meat against the grain into strips.
6
Remove the peppers and onions from the grill and slice into strips. Serve with the sliced steak, lime, cilantro, guacamole, rice and beans. Enjoy!