Mexican Style Grilled Steak Carne Asada Recipe 465 Recipes

MEXICAN CARNE ASADA RECIPE

Steps:

• LIME GARLIC MARINADE
• Start with a small bowl
• Mince the garlic and add to the bowl
• Squeeze the juice from 8 limes into the bowl
• Add the salt and mix with a fork
• SKIRT STEAK
• Trim the meat of any excess silver membrane
• Place the skirt steak in a tray and pour half the marinade over it
• Flip the skirt and pour the other half of the marinade over it
• Let the meat marinate for 2 hours in the refrigerator
• Bring the meat to room temperature before grilling
• Once the meat is marinated, start the charcoal
• When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
• Rest the meat for a few minutes before serving
• SPRING ONIONS
• Once the coals are going place the spring onions on the grill.
• Move them to the side of the grill when you are ready to cook the meat.

MEXICAN-STYLE GRILLED STEAK (CARNE ASADA) RECIPE - (4.6/5)

Steps:

• Combine salt and cumin in small bowl. Sprinkle salt mixture evenly over both sides of steaks. Transfer steaks to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 45 minutes or up to 24 hours. Meanwhile, if using charcoal, use kitchen shears to remove bottom of disposable pan and discard, reserving pan collar. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, place disposable pan collar in center of grill over bottom vent and pour coals into even layer in collar. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grate. Place steaks on grill (if using charcoal, arrange steaks over coals in collar) and cook, uncovered, until well browned on first side, 2 to 4 minutes. Flip steaks and continue to cook until well browned on second side and meat registers 130 degrees, 2 to 4 minutes longer. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Rub garlic thoroughly over 1 side of steaks. Slice steaks against grain into 1/4-inch-thick slices and serve with lime wedges.

MEXICAN GRILLED STEAK (CARNE ASADA)

Steps:

• Mix oil, onions, orange juice, cumin, cilantro, lime sand salt and pepper to create a marinade.
• Add meat, cover and let marinate one hour or overnight.
• Grill meat for four minutes per side. Remove meat and let rest under foil for five minutes.
• Slice into thin strips across the grain. Serve with warm tortillas, and Roasted Tomato and Tequila Salsa and greens.

CARNE ASADA (GRILLED STEAK)

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.

CARNE ASADA

Steps:

• Break up achiote rojo into a powder, or as best you can as it is a little moist.
• Mix remaining ingredients except meat into the achiote rojo. Mix well to break up any large pieces of the achiote.
• Place meat in a container or your choice to marinade in and pour the achiote rojo mixture on and work it into the meat.
• Cover and marinade for as long as possible. Time DOES NOT indicate marinade time.
• Get the grill going, pop a beer and get busy. Remember, the wood charcoal is very hot. I get it so my hand can stand the heat test for 2-3 seconds. Closer to 2 seconds, though.
• Put the meat on the grill. Let the meat get good and charred then turn over. Grill for a few minutes and the meat is almost done. At this point make a foil sack to put the meat in . Push the coals away from one side of the grill, put meat in foil sack so that all the meat is covered. Then just put the meat sack on the side where no coals are. They will finish cooking in their own juices.
• When done let the meat rest a few minutes. Cut on a bias and roll 'em up in tortillas and salsa of choice.