Carne Asada Al Cilantro Recipes

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

CARNE ASADA AL CILANTRO

Steps:

• Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
• Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

CILANTRO CARNE ASADA

Steps:

• Combine marinade ingredients in small bowl.
• Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat.
• Close bag securely and marinate in refrigerator 1 hour.
• Remove steaks from marinade; discard marinade.
• Place steaks on grid over medium, ash-covered coals.
• Grill, covered, 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.).
• Season with salt, as desired.
• OPTIONAL TOPPINGS: Chopped fresh cilantro, chopped tomato, sliced avocado, dairy sour cream.

CARNE ASADA

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.