Tháng 6 07, 2024 3 min read
This blog post from Traeger Grills details a flavorful recipe for grilled carne asada skirt steak. The steak is marinated in a mixture of citrus juices, garlic, cilantro, jalapeño, cumin, olive oil, salt, and pepper. After marinating, it is seasoned with Traeger Prime Rib Rub and cooked using a pellet grill. The recipe includes steps for smoking the steak at a low temperature and then searing it at a high temperature for a perfect medium-rare finish. The steak is then rested before slicing against the grain and serving.
When it comes to grilling, achieving a balance between robust flavors and tender textures can transform a meal into an unforgettable culinary experience. Enter the citrus-infused carne asada skirt steak, a recipe designed to tantalize your taste buds and elevate your grill game. This guide will take you through the process step-by-step, ensuring that each bite is bursting with vibrant flavors and succulent tenderness.
The secret to an exceptional carne asada lies in the marinade. Combining the juices of oranges, lemons, and limes creates a tangy base that not only tenderizes the meat but also infuses it with a zesty brightness. Minced garlic and chopped fresh cilantro add depth and freshness, while a minced jalapeño provides a subtle kick. Ground cumin introduces a warm, earthy note, and a quarter cup of olive oil binds these flavors together. Season with kosher salt and freshly ground black pepper to taste.
Select a high-quality skirt steak, about 2 pounds, ensuring it has good marbling for flavor. Trim any excess fat before placing the steak in a large resealable bag. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag and refrigerate for at least 2 hours to allow the flavors to penetrate the meat thoroughly.
For optimal flavor, use a pellet grill like the Traeger. Preheat the grill to 225°F, utilizing the Super Smoke setting if available. Place the steak directly on the grill grates, close the lid, and smoke for 45 minutes. This slow-smoking process allows the steak to absorb a rich, smoky flavor.
Once smoked, remove the steak and increase the grill temperature to 450°F. Sear the steak for about 2 minutes per side, aiming for an internal temperature of 135°F for medium-rare. This high-heat searing locks in juices and creates a delectable crust.
After searing, let the steak rest for 10 minutes. This rest period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Slice the steak against the grain to achieve tender, bite-sized pieces perfect for tacos, fajitas, or nachos.
By following these steps, you’ll create a carne asada skirt steak that is not only bursting with citrus and garlic flavors but also perfectly tender and juicy. Whether you’re making tacos, fajitas, or simply enjoying the steak on its own, this recipe is sure to impress. So fire up your grill and get ready to take your outdoor cooking to the next level with this exceptional carne asada skirt steak recipe.
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