Marinated Steak Carne Asada

• 2 chipotle in adobo peppers
• 3/4 cups orange juice
• 2 tbsp neutral oil
• 1/4 cup Bachan’s Japanese Barbecue Sauce
• 4 cloves garlic
• 1 bunch cilantro, divided
• 1 tsp cumin
• 1 tsp coriander
• 2 lbs skirt or flank steak, cut into 6 inch length pieces
• to serve:

warm tortillas

lime wedges

diced onion

1. 1. Blend the chipotle in adobo, orange juice, neutral oil, garlic, 1/2 of the cilantro, cumin, coriander, and Bachan’s Japanese Barbecue Sauce in a blender until smooth. Divide in half, reserving 1/2 in a tightly sealed container in the fridge.
2. 2. Transfer the steak and the remaining half of the marinade to a food safe zip lock bag. Move the steak around so that each piece is coated with marinade, then seal. Marinate in the fridge for 3 to 12 hours.
3. 3. When ready to cook, remove the steak from the fridge and temper in a cool spot in the kitchen for 30 minutes. While the steak is tempering, roughly chop the remaining cilantro, dice the onion, and wedge the limes.
4. 4. Heat up a grill over high heat and brush carefully with oil. Remove the steak from the marinade, brushing off any excess. Discard the marinade.
5. 5. Add the steaks to the grill and cook, covered, flipping as needed, until the steak is well charred and the insides are still pink, about 5-10 minutes, depending on thickness. (The internal temp should reach 115°F and will come up to 120°F while resting).*
6. 6. Remove the steaks from the grill and let rest for 5 minutes before slicing in to strips against the grain.
7. 7. Serve immediately with the extra reserved sauce from the fridge, warm tortillas, lime wedges, onions, cilantro, and extra Bachan’s Japanese Barbecue Sauce.
8. *Alternatively, heat a cast iron pan over high heat. Cook the steaks, flipping once, until charred, but still pink, about 3-4 minutes per side.