Asda Good Food Recipes

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BEST EVER CARNE ASADA MARINADE



Best Ever Carne Asada Marinade image

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Provided by Toni Ast

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 20

Number Of Ingredients 14

¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½ orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

Steps:

  • Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g

CARNE ASADA



Carne Asada image

Provided by Food Network

Categories     main-dish

Time 6h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds skirt steak
1/2 cup olive oil
1/2 cup soy sauce
6 cloves garlic, minced
Juice of 2 limes
1 large handful fresh cilantro, leaves and stems, finely chopped
1 jalapeno, seeded and minced
2 tablespoons red wine vinegar
1 teaspoon freshly ground cumin, seeds lightly toasted
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

  • Lay the skirt steak in a large nonreactive bowl or baking dish.
  • Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
  • Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
  • Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
  • Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve.

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