Carne Asada is a staple in many homes due to its ease of preparation and delicious results. We love it too! Follow along for a mouth-watering Wagyu beef version!
- 2 Jalapeños
- 1 medium tomato, cored and cut into quarters
- 1 small yellow onion peeled and cut into quarters
- 5 garlic cloves
- 2 tablespoons white granulated sugar
- ¼ cup ancho chili powder
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- ½ large bunch cilantro (leaves and stems)
- 1/3 cup fresh-squeezed orange juice
- 3 tablespoons fresh-squeezed lime juice
- ¼ cup mirin
- 1 12-ounce pale lager
- 2 pounds Cross Creek Carne Asada, cut into 10-inch sections
- 2 tablespoons olive oil
- Roast the jalapeños. Place jalapeños under the broiler and cook until skin begins to blacken and bubble. Once jalapeños are completely black, place in a cold water bath to stop the them from cooking further. Once cooled, pull the stem and seeds from the jalapeños and discard. Place the meat of the jalapeños into a food processor.
- Add tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the food processor and pulse to combine. Add cilantro, fruit juices, mirin, and pale lager then process until smooth.
- Transfer the marinade to a large zip lock bag, add steak, remove air, and seal bag. Let steak and marinate refrigerate for at least four hours or overnight.
- Heat your grill to 550 degrees or hotter.
- Once grill is hot, remove steaks from marinade, drizzle with olive oil and place on the grill directly over the heat and cook until deeply seared, turning a few times, approximately 10 minutes for medium rare. Remove steaks from the grill and allow to rest a few minutes. Slice against the grain and serve with warm corn tortillas, Pico de Gallo, and grilled scallions.
Tip: The intense marbling of the wagyu steak can lead to flare ups on the grill. Keep a spray bottle handy, or use a barbeque mat for best results.