CARNE ASADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
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 (GRILLED STEAK)
Carne asada, or grilled meat, is great backyard grill food. It is enjoyed throughout Central America and Mexico. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef. The ingredient measurements are pretty vague, but it lets you make it according to your own taste. Personally, I would use the maximum amounts of everything. Enjoy!
Provided by Nif_H
Categories Steak
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight.
- Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes.
- Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a clean platter.
- Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.
- VARIATIONS:.
- Add some lime juice along with the orange juice in the marinade. Or use sour orange juice (naranja agria) if you can find it.
- Other possible marinade additions include ground cumin, chili powder and chopped cilantro. Everyone has their own favorites.
Nutrition Facts : Calories 536.4, Fat 32.5, SaturatedFat 9.6, Cholesterol 154.2, Sodium 123.6, Carbohydrate 10.3, Fiber 2, Sugar 7.3, Protein 49
CARNE ASADA: COLOMBIAN-STYLE GRILLED FLANK STEAK
Steps:
- In a bowl or large measuring cup, whisk together the vegetable oil, 1/2 bottle of beer, orange juice, lime juice, vinegar, and Worcestershire sauce.
- Whisk in the garlic, cumin, Sazon Goya, and salt and pepper to taste.
- Place the flank steak inside a resealable plastic bag and add the marinade mixture. Seal the bag tightly, then leave the steak to marinate overnight in the fridge.
- Heat the grill to medium-high. Remove the steak from the marinade and grill for 5 to 8 minutes on each side, or until it reaches your desired doneness .
- Let the steak rest for 5 minutes, then slice very thinly against the grain.
- Enjoy with your choice of sides or inside a taco or arepa.
Nutrition Facts : Calories 406 kcal, Carbohydrate 6 g, Cholesterol 119 mg, Fiber 0 g, Protein 42 g, SaturatedFat 6 g, Sodium 1418 mg, Sugar 2 g, Fat 22 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
CARNE ASADA
Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to "grilled meat" and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog "Chicano Eats," combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors.
Provided by Genevieve Ko
Categories meat, main course
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the steak seasoning: Tear the cooled chile into small pieces and place in a spice grinder, along with the peppercorns, coriander and cumin. Pulse until everything is roughly ground. Transfer to a small bowl and stir in the garlic, onion and salt.
- Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 tablespoon steak seasoning. Place the steak in a resealable freezer bag or shallow dish, and pour in the marinade. Make sure the steak is evenly coated. Seal the bag, or cover the dish and refrigerate for 2 hours.
- Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
- Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done. Remove the steak from the grill (but leave the grill on) and let rest on a cutting board for about 10 minutes before cutting into thin, small slices.
- While the steak rests, warm the tortillas: Reduce the grill heat to medium-low. Place the tortillas on the grill and cook until they start to blister but are not blackened, 1 to 3 minutes. Stack in a clean kitchen towel and wrap well. Serve warm, with the sliced steak and salsas.
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