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
BEST EVER CARNE ASADA MARINADE
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!
Provided by Toni Ast
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 20
Number Of Ingredients 14
Steps:
- Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g
CARNE ASADA
Steps:
- Lay the skirt steak in a large nonreactive bowl or baking dish.
- Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
- Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
- Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
- Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve.
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
MARINATED CARNE ASADA
Make and share this Marinated Carne Asada recipe from Food.com.
Provided by sslaughter2011
Categories Mexican
Time 3h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- In a sandwhich bag, mix together the cumin, garlic powder, paprika, chili powder, onion, salt, pepper, and cayenne pepper.
- Combine remaining ingredients (only 2 tbsp olive oil) except steak into a freezer bag or large container for marinating.
- Add 3 tbsp of the spice mixture to the marinade and mix to combine.
- perforate steak with a fork in multiple places.
- add steak to marinade and remove excess air.
- refrigerate for 4-24 hours (preference).
- When ready to grill, mix remaining spice mix with 2 tbsp olive oil.
- Remove steaks from marinade and pat dry (don't remove spices, just so they aren't wet).
- rub the spice mix/olive oil combo all over the steaks and let them rest at room temperature for 30-60 minutes.
- Preheat grill or skillet (preferably cast iron) to medium heat (about 5/10).
- Cook for 5-6 minutes per side depending on thickness. (see below for detailed notes).
- Remove steak from heat and let rest for 10 minutes before thinly slicing.
- For cooking in a cast iron skillet:.
- Gas stove: set to 5/10.
- Cook for 5 minutes per side for medium (if steak is ~1/2"-3/4" thick).
- *Important* Do not flip before 5 minutes is done!
Nutrition Facts : Calories 311.1, Fat 17.2, SaturatedFat 5.5, Cholesterol 92.5, Sodium 1356.8, Carbohydrate 7.3, Fiber 1.1, Sugar 3, Protein 31.3
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