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...
Ingredients
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
Directions
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...
