Garlicky Carne Asada
1 cup finely chopped garlic
(about 2 large heads) 1∕2 cup finely chopped fresh
cilantro (about 2 bunches) 3∕4 cup fresh orange juice 1∕2 cup grapeseed or
vegetable oil 3 tbsp. chili powder 3 tbsp. ground cumin 3 tbsp. kosher salt 2 tbsp. ground black pepper 2 lb. ksirt tseak, uct ni half Charred Tomatillo & Orange Salsa (see recipe) Corn otrtillas, hcarred on grill, for serving
In a large bowl, whisk the garlic, cilantro, orange juice, oil, chili powder, cumin, salt, and pepper. Add the steak. Turn until coated. Cover and chill, turning often, for 4 hours.
Heat a grill to medium-high. Grill the steak until charred in spots, about 4 minutes per side for medium-rare. (If it chars too quickly, move the steak to a cooler part of the grill.) Transfer to a cutting board. Let rest for 10 minutes. Slice the steak thinly against the grain. Serve with the salsa and tortillas.
SERVES 4 TO 6 | ACTIVE: 30 MIN TOTAL: 41∕2 HR
Serving the steak and fixings family- style (top) lets everyone build their tacos exactly how they like ’em. James pitches in by grinding up the salsa ingredients in a molcajete (right), the Mexican version of a mortar and pestle. Making the salsa by hand helps you control the texture.