Simple Carne Asada and Wine Pairing
Recipe courtesy of our friends at Live, Love, Texas
1-1.25 lb skirt steak
1/3 cup gold tequila
1/3 cup fresh lime juice
1 tsp kosher salt
1 tsp fresh ground black pepper
½ white onion sliced
1 tsp ground cumin
2 cloves garlic crushed
5 tbsp extra virgin olive oil
optional toppings: cilantro, queso fresco, caramelized onions
Combine steak with the tequila, lime juice, salt, pepper, onion, cumin, garlic, and 4 tbsp of olive oil marinate in the refrigerator for at least 3 hours.
Be sure to take the meat out of the fridge with enough time prior to cooking that it has time to come to room temperature – approximately 1 hour.
Heat 1 tbsp of olive oil in a cast-iron skillet on high heat.
Add steak to skillet and cook for approximately 4-5 minutes per side. This could vary based on the thickness of the steak.
If the meat doesn’t sizzle when it hits the skillet, your heat isn’t high enough. You should have good caramelization on each side without turning the meat as you want solid contact with the skillet to get the best flavor.
Once you’ve cooked the steak on each side, remove from heat and allow to rest for a minimum of 50% of your cook time – approximately 4-5 minutes before serving.
Serve meat and onion mix on a plate topped with caramelized onions, chopped, fresh cilantro and crumbled queso fresco.
Pair with a glass of any Llano Estacado Wine!