Dodger Stadium Carne Asada

• 4 chipotle chiles in adobo, roughly chopped
• 1 tablespoon minced garlic
• 3/4 cup onion, chopped
• 1/2 teaspoon cumin, ground
• 1/4 cup green onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup tomato puree
• 1/2 cup lime juice, fresh
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper, fresh ground
• 1 cup vegetable oil
• 2 1/2 lbs skirt steaks

1. In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato puree, lime juice, salt, pepper and oil.
2. Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
3. Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .
4. Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.

chiles, garlic, onion, cumin, green onion, fresh cilantro, fresh parsley, tomato puree, lime juice, kosher salt, black pepper, vegetable oil, skirt

Taken from www.food.com/recipe/dodger-stadium-carne-asada-316905 (may not work)