Dodger Stadium Carne Asada

Name: Dodger Stadium Carne Asada
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: 4 chipotle chiles in adobo, roughly chopped; 1 tablespoon minced garlic; 3/4 cup onion, chopped; 1/2 teaspoon cumin, ground; 1/4 cup green onion, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; 1/2 cup tomato puree; 1/2 cup lime juice, fresh; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper, fresh ground; 1 cup vegetable oil; 2 1/2 lbs skirt steaks

Submitted by Busters friend

"This is going in the Grilling Book for the next time we have guests. It sounds too good & like a nice home for some chipotles smouldering in the fridge. Time does not include overnight marinating. Recipe from Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium through the LA Times. "At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime." WooHoo!"

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Ready In:: 55mins
Ingredients:: 13
Serves:: 16

ingredients

4 chipotle chiles in adobo, roughly chopped
1 tablespoon minced garlic
³⁄₄ cup onion, chopped
¹⁄₂ teaspoon cumin, ground
¹⁄₄ cup green onion, chopped
¹⁄₄ cup fresh cilantro, chopped
¹⁄₄ cup fresh parsley, chopped
¹⁄₂ cup tomato puree
¹⁄₂ cup lime juice, fresh
1 ¹⁄₂ teaspoons kosher salt
1 teaspoon black pepper, fresh ground
1 cup vegetable oil
2 ¹⁄₂ lbs skirt steaks

directions

In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil.
Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .
Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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