Carne Asada

Ingredients:

• 3 whole dried ancho chilies, stems and seeds removed
• 3 whole dried guajillo chilies, stems and seeds removed
• 2 whole chipotle peppers, canned in adobo
• 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
• 2 tablespoons fresh juice from 2 to 3 limes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Asian fish sauce
• 6 medium cloves garlic
• 1 small bunch cilantro, leaves and tender stems only, divided
• 1 tablespoon whole cumin seed, toasted and ground
• 1 teaspoon whole coriander seed, toasted and ground
• 2 tablespoons dark brown sugar
• Kosher salt
• 2 pounds skirt steak (or flap steak or flank steak)

Directions:

1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt.
   
   
2. Add marinade to steak. Refrigerate for at least 3 hours and up to overnight. 
    
3. Remove steak from marinade and wipe off excess. Dry over a rack and let come to room temperature before grilling. Cook over hot grill for about 5 minutes a side. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately