Preparation time: 15 minutes. Marinate: 1 hour min. Cooking time: 30 minutes.
Carne Asada is meat (usually flank steak or skirt steak) marinated in lime, onions, garlic & spices and quickly cooked on a barbecue or hot grill pan. Salsa salu is a Uruguayan dish and is, quite frankly, amazing - it works as a hot sauce on this carne asada but can also be used cold with cheeses, cold meats, etc.
For the Carne Asada
- 750g beef steak - preferably flank or skirt, but I used topside for this recipe.
- Juice of 3 limes
- 2 tsp black pepper
- 4 cloves garlic, minced
- 0.5 tsp ground cumin
- Handful of coriander, chopped roughly (stalks & all)
- Large pinch of rock salt
- 1 tbsp olive oil.
For the Salsa Salu
- 2 garlic cloves
- 2 large onions
- 1 red pepper
- 1 chilli pepper - I used a Scotch Bonnet
- 1 carrot
- 250ml chicken stock
- 1 tsp black pepper
- 2 green olives (or a tbsp of tapenade)
- 2 black olives (or a tbsp of tapenade)
- 3 ripe tomatoes
- 10 tbsp olive oil
- 125ml white wine
- 1 bay leaf
- 1 bunch fresh rosemary
- 1 tbsp plain flour
- 0.5 tbsp paprika (experiment with sweet or hot paprikas)
- 1 tbsp rock salt, ground fine in a pestle & mortar
We'll set the meat marinating, then cook the salsa salu and finish off by grilling the carne asada.
Marinate the steak:
- Slice the steak into 1cm slices. If you have pre-sliced steak that is thicker, use a sharp knife to butterfly the slices. Place the slices in a ziplock bag.
- Combine the rest of the carne asada ingredients apart from the salt and pour into the ziplock bag. Squish it around so that the marinade is thoroughly coating the steak. Pop the bag in the fridge and remove it 30 minutes before cooking.
Prepare the Salsa Salu:
- Stick all of the ingredients into a blender / food processor and blitz to a fine sauce. Don't puree - the Salsa Salu should still have small chunks in it - use the photo above as a guide.
- Pour the blended sauce into a saucepan and bring to a boil before reducing to a simmer and cooking for 20 to 30 minutes, stirring occasionally to prevent sticking.
- Take the sauce off the heat and cover.
Grill the carne asada.
- Preheat the barbecue. If using charcoal have a hot zone at one side of the grill and a warm zone (no coals under it) on the other. If using a gas barbecue have one burner on full and another on low. If using a grill pan, heat until smoking.
- Remove the meat from the ziplock bag and scrape off any marinade that is stuck to it. Pat the slices dry with kitchen towel.
- Place slices of steak in batches over the hottest part of the grill and leave them, untouched, until blood starts to rise through the surface of the meat. When you see the blood, sprinkle with ground rock salt and flip over. Cook the other side for the same amount of time.
- When a batch is ready move it to the warm zone (or put in a foil covered dish) before putting the next batch on the grill.
- When all of the batches are cooked cut the strips across the grain (makes it easier to chew) and assemble on warmed tortillas with a generous amount of Salsa Salu.