Grilled Carne Asada Food

GRILLED CARNE ASADA

Steps:

• At room temperature, score the outside of flank steak. In a blender, add all ingredients for marinade and blend thoroughly. Add flank steak to a glass container or plastic bag and fill with marinade. Let sit in the fridge for 2-5 hours.
• Using Cowboy Charcoal, fill two chimneys full of coals, light and let preheat for 15 minutes. Pour coals into the grill, add a few chunks of Mesquite wood and place into one pile for direct cooking.
• Add your steak to the grill and cook for 7-8 minutes per side or until it reaches 120F internal for medium rare. Once done, pull the steak off the grill and let rest for 10 minutes.
• Slice steak against the grain at an angle, top with sea salt and enjoy!

GRILLED CARNE ASADA FOR TACOS

Steps:

• Start a charcoal or gas grill. Crush garlic and rub steak with it. Combine remaining ingredients and rub into steak. Let steak sit until you're ready to grill.
• Grill steak 3 to 4 minutes per side for medium-rare. Cut into slices and use as soon as possible (hot is best, but warm or room temperature is fine).

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.

AUTHENTIC STYLE CARNE ASADA

Steps:

• Trim the skirt steak, removing any silver skin and fat.
• Put marinade ingredients into a container and mix thoroughly.
• Add steak to marinade, make sure to fully cover and refrigerate for at least a couple of hours or overnight.
• Set up Weber to cook using high direct heat with lump charcoal.
• Allow the grill to warm up for 10 minutes before cooking the steak.
• Keep flipping steak every 30 seconds to a minute.
• Keep moving steak if flare-ups begin.
• Check the internal temp regularly with an instant read thermometer.
• Remove from heat when internal temp of 130°F is reached.
• Allow the steak to rest for 5 minutes before slicing.
• Cut the steak against the grain, with ¼ to ⅓ thick slices.
• Enjoy.

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 (GERARDO'S BAJA GRILL, CALIFORNIA)

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.