Damian Carne Asada With Guacachile Recipe
Thomas J. Story
Yields 2 Servings
AuthorChuy Cervantes
Damian's carne asada comes together with just a few ingredients and a quick sear on the grill. Can’t get to a grill? Throw these steaks onto a super-hot skillet to get the same char.

How to Make It

1

In a large pot over low heat, cook jalapeño, serrano, chile güero, onion, garlic, and grapeseed oil until everything has softened, about 10 minutes. Remove from heat and allow to cool.

2

Place cooled vegetables into a blender, reserving oil. Blend on high and slowly stream in reserved oil to emulsify. Continue blending guacachile until smooth, and season with salt to taste.

3

Brush steaks, broccolini, and bok choy with olive oil. Season with salt and pepper.

4

On a gas or charcoal grill, place steaks over direct heat. (If cooking inside, set a cast-iron pan over medium-high heat until it’s smoking.) Cook until the steaks reach desired level of doneness: 2 minutes on each side for medium-rare, 3 minutes for medium.

5

Transfer steaks to a cutting board and sprinkle with more salt and a squeeze of lime. Allow to rest before slicing, about 3-5 minutes.

6

Serve with guacachile salsa, cilantro, lime wedges, and warm tortillas.

Ingredients

 1 jalapeño, halved
 1 serrano chile, halved
 1 chile güero or fresh banana pepper, halved
 ½ small yellow onion
 1 clove garlic, smashed
 3 tbsp grapeseed oil
 kosher salt
 2 (8 oz.) flatiron steaks
 1 bunch broccolini
 1 bunch bok choy
 1 tbsp olive oil
 black pepper
 2 limes, cut into wedges
 fresh cilantro, for garnish
 8 corn tortillas

Directions

1

In a large pot over low heat, cook jalapeño, serrano, chile güero, onion, garlic, and grapeseed oil until everything has softened, about 10 minutes. Remove from heat and allow to cool.

2

Place cooled vegetables into a blender, reserving oil. Blend on high and slowly stream in reserved oil to emulsify. Continue blending guacachile until smooth, and season with salt to taste.

3

Brush steaks, broccolini, and bok choy with olive oil. Season with salt and pepper.

4

On a gas or charcoal grill, place steaks over direct heat. (If cooking inside, set a cast-iron pan over medium-high heat until it’s smoking.) Cook until the steaks reach desired level of doneness: 2 minutes on each side for medium-rare, 3 minutes for medium.

5

Transfer steaks to a cutting board and sprinkle with more salt and a squeeze of lime. Allow to rest before slicing, about 3-5 minutes.

6

Serve with guacachile salsa, cilantro, lime wedges, and warm tortillas.

Carne Asada with Guacachile

Search All of Sunset's Recipes