My Moms Carne Asada Food

EASY CARNE ASADA RECIPE

Steps:

• Prepare ingredients for the carne asada.
• Chop cilantro, green onions and place them in a ziplock bag or in a dish. To the greens add soy sauce.
• Add beef and squeeze lime juice and orange juice to the mix. Dont get rid of the skins, add them to the marinade. Leave meat to marinade for at least 4 hours.
• Grill beef until it's golden brown on both sides and external temperature reads 145 °F.
• Serve beef right away. It is delicious when wrapped in tortillas with avocado, tomatoes, salsa or other veggies.

CARNE ASADA

Steps:

• Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
• In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
• Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
• Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
• Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
• If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!

CARNE ASADA

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.

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

Steps:

• In a gallon sized freezer bag, combine all of the ingredients EXCEPT the flank or skirt steak.
• Add steak to the bag and seal. Knead the steak in the bag to coat well with the marinade. Place in the fridge for 6 -24 hours turning occasionally.
• Grilled on an oiled grilled over medium heat for 6-9 minutes per side until desired doneness (for medium rare - 145 degrees, for medium - 160 degrees, and well done 170 degrees) Keep in mind you want to pull it off the grill 5-10 degrees before desired doneness. The meat will cook a little more while it rests.
• Allow steak to rest for 5 minutes. Slice thinly across the grain. Serves 8.

MY MOM'S CARNE ASADA

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

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.

CARNE ASADA RECIPE

Steps:

• Place dressing, chiles and lime juice in food processor or blender container; cover. Process until well blended.
• Sprinkle salt over steak in shallow dish. Pour dressing mixture over steak; cover. Refrigerate at least 2 hours or overnight to marinate. Drain; discard marinade.
• Preheat greased grill to medium-high heat. Grill steak 4 to 5 minutes on each side or until cooked through. Meanwhile, add tortillas to the grill during the last few minutes of the steak grilling time and heat until warmed. With knife slanted, cut steak across grain into thin slices. Serve with the tortillas.