BAJA AUTHENTIC CARNE ASADA
Make and share this Baja Authentic Carne Asada recipe from Food.com.
Provided by Lab Chef
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Blend for 30 seconds until almost smooth.
- Place the flank steaks into a resealable bag, and add the blended liquid. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
- Heat an outdoor grill to high heat.
- Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
- Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
Nutrition Facts : Calories 350.6, Fat 21.7, SaturatedFat 6.5, Cholesterol 102.8, Sodium 278.2, Carbohydrate 5.5, Fiber 0.9, Sugar 2.3, Protein 32.6
CARNE ASADA (GERARDO'S BAJA GRILL, CALIFORNIA)
This is an amazing recipe for carne asada. I tried probably thirty different recipes until I found this one. Now this is the only one I will make. It is just that good.
Provided by Londonsbk
Categories Steak
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Mix all marinade ingredients together to combine. Marinate flank steak in the mixture in the refrigerator for one hour or more. Remove the steak from the marinade and barbecue meat until done.
- Cut into strips or dice meat, and serve with warm corn tortillas with salsa and guacamole. Or, plase in flour tortilla and roll up burrito-style with beans, rice, cheese, and sour cream.
Nutrition Facts : Calories 424.1, Fat 25.4, SaturatedFat 7.8, Cholesterol 128.5, Sodium 1002.6, Carbohydrate 6.2, Fiber 1.3, Sugar 2.1, Protein 41
CARNE ASADA
This traditional Mexican dish is made by marinating skirt steak in a spicy, citrusy puree, charring it on the grill and then thinly slicing the meat. We suggest serving carne asada as a main dish with rice and beans, but you could also add it to tacos, burritos, tostadas and more.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the garlic, jalapenos, lime juice, orange juice, cilantro, olive oil, sugar, vinegar, 1 teaspoon salt and several grinds of pepper to a food processor and puree until very smooth.
- Cut the steak crosswise into thirds (skirt steak is typically long and skinny, so this will make the pieces more manageable when grilling). Place in a large resealable plastic bag, then pour in the marinade, flipping and massaging the steak to make sure it's evenly coated. Remove as much air as possible, then seal the bag and refrigerate for 2 to 4 hours (any longer and the citrus juice will start to "cook" the steak).
- Preheat a grill for medium-high heat and brush the hot grates with oil. Remove the steak from the marinade, letting excess drip off, and season both sides with a pinch each of salt and pepper. Grill until nicely charred on the outside, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board to rest, about 10 minutes. Thinly slice the steak against the grain, then serve with lime wedges.
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.
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
CARNE ASADA
Provided by Steven Raichlen
Categories Low Cal High Fiber Backyard BBQ Dinner Steak Avocado Spring Summer Family Reunion Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
- Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
- Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.
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