CITRUS MARINATED CARNE ASADA
The best authentic carne asada that's marinated in lime and orange juice and then grilled. Delicious for tacos, eating as a main dish, burritos, taco bowls, and more.
Provided by Kristen McCaffrey
Categories Dinner
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together the lime juice, orange juice, garlic, cilantro, jalapeno, vinegar, olive oil, salt, and pepper.
- Marinate the steak in this mixture for at least 2 hours, but no more than 8 hours in the fridge. Don't marinate for over 8 hours or the meat will become mushy.
- When ready to grill, preheat the grill over medium heat. Cook the steak for 6-8 minutes per side or until desired doneness. Let rest for 5 minutes and then slice thinly. (You could also broil this if you don't have a grill.)
- Let the carne asada rest for 5 minutes. Slice thinly against the grain. serve with fresh cilantro and lime juice.
Nutrition Facts : ServingSize 6 oz., Calories 324 cal, Carbohydrate 11 g, Fat 16 g, Protein 34 g, Fiber 2 g, SaturatedFat 5 g, Cholesterol 104 mg, Sodium 90 mg, Sugar 5 g
CITRUS CARNE ASADA MARINADE
I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
Provided by judy2304
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time P1DT25m
Yield 8
Number Of Ingredients 17
Steps:
- Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
- Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
Nutrition Facts : Calories 158.3 calories, Carbohydrate 6.8 g, Cholesterol 27.3 mg, Fat 8.1 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 2.3 g, Sodium 521.2 mg, Sugar 2.2 g
CITRUS-MARINATED COLOMBIAN CARNE ASADA
Steps:
- Gather the marinade ingredients.
- In a small bowl, whisk together the sugar, vinegar, lime juice, cumin, chili powder, salt, and garlic.
- Set the marinade aside.
- Slice the flank steak lengthwise (with the grain) into 4 or 5 long strips.
- Use a fork to prick some holes in the meat.
- Place the flank steak in a ziplock bag or shallow dish and pour the marinade onto the steak.
- Turn steak pieces over to evenly coat them with the marinade. Seal the bag (or cover the dish) and refrigerate overnight, or at least 4 hours. If you have the chance, stir the meat, or turn the bag upside down halfway through the process.
- Gather the chimichurri ingredients and a food processor.
- Place the parsley leaves and garlic into the food processor. Alternatively, you can hand-chop everything very finely.
- Pulse until the parsley and garlic are very finely minced.
- Add the olive oil, vinegar, and lime juice and pulse briefly, just enough to mix everything. Transfer the chimichurri sauce to a medium bowl, season it with salt and pepper to taste, and set aside. If you're prepping ahead of time, place it in a container with a lid and leave in the fridge.
- In a heavy, medium-sized skillet (cast iron works well) heat olive oil over medium-high heat. When skillet is hot, but the oil isn't smoking, add marinated steak strips.
- Brown steak well on all sides, cooking until the desired doneness is reached. Your cooking time will depend on the size of the steak pieces and your doneness preference but it should be about 3 to 4 minutes per side. Cut into a piece to check for doneness.
- When the meat is cooked to your liking, remove from heat.
- Place steak on a serving plate and let it rest for 5 minutes to preserve the juice inside the meat. Slice the steak very finely in a diagonal, against the grain.
- Add steak slices to the bowl of chimichurri sauce and toss until well coated. Season with salt and pepper to taste. Alternatively, you can serve with the chimichurri on the side.
- Serve sliced steak with warm tortillas or green salad.
- Enjoy while hot!
Nutrition Facts : Calories 392 kcal, Carbohydrate 5 g, Cholesterol 119 mg, Fiber 1 g, Protein 42 g, SaturatedFat 6 g, Sodium 651 mg, Sugar 2 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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.
EASY CARNE ASADA MARINADE
My Carne Asada Marinade recipe is a quick and easy marinade for beef, pork, chicken, seafood, or vegetables, with only a few steps - and it comes together in just under 10 minutes!
Provided by Isabel Laessig
Categories Marinade
Time 10m
Number Of Ingredients 6
Steps:
- Add lime juice, orange juice, garlic cloves, cumin, salt and pepper to a bag large enough to hold whichever meat you are marinating, or a large enough container that will allow the meat to lay flat.
- Place the meat into the bag and toss to coat in the marinade. Make sure to completely coat the meat for best flavor when cooking later on.
Nutrition Facts : Calories 51 kcal, Carbohydrate 12.7 g, Protein 1.1 g, Fat 0.1 g, Sodium 585 mg, Fiber 0.7 g, Sugar 6 g, ServingSize 1 serving
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.
LISA'S FAVORITE CARNE ASADA MARINADE
Make and share this Lisa's Favorite Carne Asada Marinade recipe from Food.com.
Provided by PACE6634
Categories Steak
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
LISA'S FAVORITE CARNE ASADA MARINADE
I've tried many marinade recipes for carne asada, and this is our family favorite!
Provided by Lisa Arlotti
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g
CARNE ASADA MARINADE
A great marinade for steak!!! (You can even use it for chicken for Pollo Asada!) I use skirt steak for flap meat, but any thin cut steak would work. This recipe is for up to 4 pounds of meat. Cook time does NOT include marinating time.
Provided by Charmie777
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a 1-gallon ziploc bag.
- Add meat, seal and massage marinade into meat.
- Marinate in bag for up to 24 hours, turning and massaging frequently.
- Grill to medium rare.
- Serve whole, sliced, or diced for tacos or burritos!
Nutrition Facts : Calories 545.5, Fat 26, SaturatedFat 9.6, Cholesterol 196.6, Sodium 922.2, Carbohydrate 9.6, Fiber 2.6, Sugar 3, Protein 66.5
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