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  • Writer's pictureYorba

Carne Asada Paired with 3rd Gen Red

We only have about four cases left of our 2011 3rd Generation Red. This blend is our favorite for parties and summer festivities ~ and what is more festive than carne asada? Try our red with this recipe by Chef Justin...


  • 3 dried ancho chillies, stems and seeds removed

  • 3 dried guajillo chillies, stems and seeds removed

  • 2 whole chipotle peppers from can in adobo sauce

  • 3/4 cup of orange juice

  • 2 tablespoons lime juice

  • 2 tablespoons olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons Asian fish sauce

  • Optional Kosher salt

  • 6 medium garlic cloves

  • 1 bunch cilantro

  • 1 tablespoon cumin seed, toasted and ground

  • 1 teaspoon coriander seed, toasted and ground

  • 2 tablespoons brown sugar

  • 2 pounds skirt steak, trimmed and cut with grain into 5 to 6 inch lengths


Step 1 Microwave (15 seconds) or toast dried chilies in a hot pan (3-5 minutes) until flexible and toasty. Combine into blender with chipotles, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin, coriander and brown sugar. Blend for a smooth sauce, about one minute. Save half for marinade and half for salsa.

Step 2 In a large bowl, add extra salt (2 teaspoons) to marinade. One at a time, coat the steak with marinade and store in one large ziplock bag. Pour excess marinade over the steaks in the bag. Seal the bag and marinate for 3 hours or overnight.

Step 3 Grilling! Preheat your grill to high - charcoal or gas. Place the steak on grill and cook, turn occasionally until slightly charred for about 5 to 10 minutes. Don't overcook! The residual heat will finish the steak while it rests on the cutting board for five minutes.

Step 4 Slice against grain and serve with extra salsa, lime wedges, avocado, onions and cilantro, plus warm tortillas.

Pair it with our 3rd Generation Red for one memorable festivity...

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