Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by blending 2 inches (about 30 grams) of fresh galangal, 2 chipotle peppers in adobo sauce, 4 cloves of minced garlic, 1/4 cup of fresh lime juice, 1/4 cup of fresh orange juice, 1/4 cup of chopped cilantro, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 2 tablespoons of olive oil until smooth.

2. 2

   Place 1.5 pounds of skirt steak in a shallow dish and pour the galangal marinade over it, ensuring all sides are coated, then marinate in the refrigerator for at least 2 hours or up to 8 hours.

3. 3

   Preheat a grill to medium-high heat (about 400°F).

4. 4

   While the grill preheats, prepare the salsa by charring 8 ounces of tomatillos, 1 medium jalapeño, and 1/2 small white onion directly on the grill or in a dry pan until softened and slightly blackened.

5. 5

   Once charred, blend the tomatillos, jalapeño (seeded if less heat is desired), and onion with 1/4 cup of fresh cilantro, 1 tablespoon of fresh lime juice, and 1/2 teaspoon of salt until you reach a chunky or smooth consistency as desired.

6. 6

   Remove the skirt steak from the marinade, shaking off excess, and grill for 4-6 minutes per side for medium-rare, or until your desired doneness, ensuring a good sear.

7. 7

   Let the grilled skirt steak rest for 5 minutes before slicing it against the grain into thin strips.

8. 8

   Serve the galangal-marinated carne asada with the charred tomatillo salsa.