1/2cupfresh cilantrochopped (some stems in it are fine)
2Tbsp.white vinegar
4garlic clovesminced
1/4cuplime juice
1/4cupvegetable oil
1Tbsp.kosher salt
1Tbsp.black pepper
1tsp.sugar
2lbsbeef flank steaktrimmed of fat, cut into large sections, about 6 inches long
For the Salsa de Aguacate:
1large tomatillo
1medium avocadohalved, seeded, peeled and cut up
1/4cupchopped onionwhatever color you prefer, I used red onion
3clovesgarlicminced
1fresh habanero or serrano chile pepperstemmed, seeded, and minced (I subbed habanero hot sauce instead)
1/4tsp.salt
For the Crema de Chipotle:
1/2cupMexican crema or sour cream
1tsp.minced canned chipotle chile peppers in adobo sauce
Instructions
For the Carne Asada:
In a medium non-reactive bowl combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar and dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.
Remove steak from marinade, discarding marinade. For a charcoal or gas grill, place steak on the rack of a grill directly over medium heat. Grill, covered, for 17 to 21 minutes for medium (160-f degrees), turning once halfway through grilling.
Transfer steak to a cutting board and cover loosely with foil; let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2-inch pieces. Transfer steak pieces to a bowl and toss with any juices left on the cutting board.
For the Salsa de Aguacate:
Preheat broiler. Husk one large tomatillo and rinse it. Place tomatillo on a broiler pan. Broil 4-5 inches from the heat for 10 minutes or until soft and lightly charred, turning once halfway through broiling time.
In a blender or food processor combine the tomatillo, avocado, onion, garlic, habanero pepper, and salt. Cover and blend or process until smooth.
For the Crema de Chipotle:
Combine the crema or sour cream and the minced peppers in a small bowl and stir. Store in the fridge until ready to use.