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.
THE BEST CARNE ASADA RECIPE
Steps:
- When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Nutrition Facts : Calories 428 kcal, Carbohydrate 10 g, Cholesterol 90 mg, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, Sodium 678 mg, Sugar 5 g, Fat 25 g, ServingSize Seves 6, UnsaturatedFat 0 g
CARNE ASADA - THE REAL DEAL
This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... Prep time does not include marinating time of one hour (min).
Provided by Jostlori
Categories Meat
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
- Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste.
- Zip bag closed and shake or knead to blend all ingredients well.
- Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least one hour, turning and shaking bag from time to time.
- Drink rest of beer while meat is marinating.
- Place meat on hot grill, turning only once, about four minutes per side for medium well.
- When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
- Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.
Nutrition Facts : Calories 409.4, Fat 18.9, SaturatedFat 7.8, Cholesterol 154.2, Sodium 125.3, Carbohydrate 5.3, Fiber 0.2, Sugar 2.4, Protein 48.6
MY MOM'S CARNE ASADA
My mom makes this recipe all the time, as far back as I can remember. She got it from a neighbor who was from mexico. Everyone loves this simple recipe. Does not include marinating time.
Provided by Hotcooking_21
Categories Steak
Time 11m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Place meat, soy sauce, garlic and pepper in a resealable bag.
- Marinate for at least 4 hours.
- Grill 3 minutes or longer depending on thickness on each side.
- Let rest for 5 minutes before slicing.
- Serve with tortillas and toppings.
- Enjoy!
CARNE ASADA
The spices found in the achiote rojo has a very complex and have a deep flavor. Avoid the urge to taste it before diluting it. You will most definitely get the wrong impression of this Mayan mix. If you have trouble finding achiote rojo in your regular market, try a store that caters to the local Hispanics. I direct grill this recipe with a mix of regular charcoal and mesquite charcoal. But it's your choice... you're the chef! Prep time does not include time to marinade.
Provided by Chef Jeff S
Categories Steak
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 157, Fat 7.7, SaturatedFat 3.2, Cholesterol 37.6, Sodium 69.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 19.6
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- In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
- Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste. Zip bag closed and shake or knead to blend all ingredients well.
- Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least two hours, turning and shaking bag from time to time.
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