- 1 lb Skirt steak
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1 lime, juiced
- Pinch of cayenne pepper
In this edition of cooking for the Blue Moon Brewing Co, I was asked to create a classic style carne asada recipe. This was to be paired with the flagship Blue Moon Belgian White, so I wanted to use as many spices and flavors in the carne that were also in the beer. Fresh ground coriander was the first thing that came to mind. From there I added in some Mexican influenced spices such as chili powder, cumin and fresh lime juice. Carne Asada is a pretty simple dish, but when the time is taken to treat the meat right with a good balance of spices, the result is a mouthwatering bite of food that keeps you coming back for more.
I grilled up the carne asada and served it with some of my favorite sides; beans, rice, avocado, radishes and corn tortillas. Love this dish, and was stoked that Blue Moon asked me to create a recipe for them!
Combine all dry ingredients and the juice of 1 lime and smother the skirt steak. Let marinate for up to 24 hours.
When ready to cook, heat surface well with some oil(either bbq, indoor grill, or griddle big enough). Place marinated steak on the grill and cook 4-5 minutes per side. Remove, and let rest for 5 minutes before slicing and serving.