Carne Asada Sirloin Recipe.
Rubbed with cumin, chili powder, and lime juice, left to marinate while the flavors sink into the meat, and then seared on a hot skillet until the outside is just slightly charred, carne asada is a big-flavored taste of Mexico that works perfectly as a main dish or as a salad topper. For example, you could use it instead of shrimp on this Mexican salad, or throw it on a taco salad for a truly deluxe variation.
- 2 lb. sirloin steak;
- 2 cloves garlic, minced;
- 1 tsp. dried oregano;
- 1 tbsp. paprika;
- 1 tbsp. powdered ancho chile or chili powder;
- 1/2 tsp. ground cumin;
- Juice of 1 lime;
- Sea salt and freshly ground black pepper to taste;
- In a small bowl, combine the garlic, oregano, paprika, cumin, ancho chile, and season with salt and pepper to taste.
- Rub the meat with the lime juice.
- Rub the seasonings into the meat.
- Let it marinate in the refrigerator at least 2 hours.
- Remove from the refrigerator and leave at room temperature another 30 minutes.
- Melt some cooking fat on a skillet placed over a medium-high heat and sear the sirloin 3 to 4 minutes on each side, or until it reaches your desired doneness.