Erickson Carne Asada

Directions

1. 1. Briefly toast the dried ancho and guajillo chiles until fragrant and pliable. Add them to a blender with the chipotles, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin, and coriander. Blend until smooth and season lightly with salt.
2. 2. Before the sauce touches raw meat, reserve half in a covered container for serving and refrigerate it.
3. 3. Stir 2 additional teaspoons kosher salt into the remaining marinade. Coat the skirt steak thoroughly, seal it in a food-safe bag or covered container, and refrigerate for at least 3 hours and no more than 12 hours.
4. 4. Preheat a charcoal or gas grill as hot as possible. Clean and lightly oil the grate.
5. 5. Remove the steak from the marinade and wipe away heavy excess. Discard the used marinade. Grill over the hottest part of the fire, turning as needed, until well charred and cooked to your preferred doneness. For food safety, whole cuts of beef should reach 145°F and rest at least 3 minutes.
6. 6. Rest the steak for about 5 minutes, then slice thinly against the grain. Serve with the reserved salsa, both corn and flour tortillas, lime, onion, cilantro, and avocado.