Sriracha Carne Asada

Name: Sriracha Carne Asada
Yield: makes 6 to 8 servings
Ingredients: 6 cloves garlic; 1 large onion, diced; 1 small jalapeño; 1/2 cup chopped fresh cilantro; 2 tablespoons kosher salt; Juice of 3 limes; Juice of 2 oranges; Juice of 1 lemon; 1/3 cup Sriracha; 1/4 cup tequila; 1/4 cup olive oil; 4 pounds skirt steak or flank steak, 1/2-inch thick

December 9, 2011

Skirt steak is a chef’s best friend. Besides cooking up fairly quickly, it’s got a great flavor and a price tag that shouldn’t break the bank. However, I’ve found that traditional supermarkets sometimes charge substantially higher for it than Latino markets and carnicerias, so shop savvy—especially if you plan on cooking for a larger crowd. Use the carne asada in tacos, burritos, or tortas, or atop a piping hot plate of nachos. diced onions, chopped cilantro, lime wedges, sliced radishes, and, of course, more Sriracha make excellent toppers

Recipe notes

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