Fillet Asada Recipe
Thinly sliced Mojo de Ajo skirt steak served to perfection.
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Ingredients
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Meat
Marinade
Toppings
Method
Preparation
Prepare the Marinade
In a blender, combine the garlic, olive oil, lime juice, cilantro, salt, black pepper, cumin, and chili powder. Blend until smooth.
Marinate the Steak
Place the skirt steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Cooking
Preheat the Grill
Preheat your grill to high heat (about 450°F to 500°F).
Rest the Steak
Transfer the grilled steak to a cutting board and let it rest for 5 minutes before slicing.
Serving
Slice and Serve
Slice the steak against the grain into thin strips. Serve immediately, topped with chopped onion and chopped cilantro, and with lime wedges on the side.