San Diego Style Carne Asada Food

SAN DIEGO STYLE CARNE ASADA

Steps:

• Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.
• Add the steak and shake to coat the entire piece of meat evenly.
• Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.
• Refrigerate overnight or at least 2 hours. (*Note 1)
• Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)
• Ten minutes before grilling, add meat tenderizer (optional)
• Pre-heat grill to medium high.
• Place meat directly on greased grate for 6-8 minutes. (*Note 3)
• Flip and grill for an additional 6-8 minutes, until your desired doneness is reached.
• Let rest for 10 minutes before slicing against the grain and serving.

CARNE ASADA BURRITO, SAN DIEGO STYLE

Steps:

• Meat:.
• Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
• Pico De Gallo:.
• Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
• Guacamole:.
• Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
• Carne Asada Burritos:.
• Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
• On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
• Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.

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 FRIES

Steps:

• Prepare a half batch of the carne asada steak recipe linked to above. When the steak is resting, proceed to the below.
• Add the french fries, in a single layer, to a baking sheet or cast iron skillet. Bake the french fries according to the directions on the back of the package (usually 10-12 minutes per side).
• Remove the fries from the oven and turn the oven to high broil. Sprinkle half the cheese over the hot fries and broil for 1-3 minutes, until the cheese is melted.
• Add the diced carne asada and the remaining cheese and broil for another 1-3 minutes, until the cheese is melted.
• Remove the fries from the oven. Divide onto smaller serving plates and top with the guacamole and sour cream. Enjoy immediately for best results.

CARNE ASADA BURGERS

Steps:

• Combine 1/4 c lime juice, 1/4 c olive oil, salt, pepper, cumin, and garlic powder in a large ziplock bag. Add beef patties in a single layer and lay flat to marinade. Marinade 1-2 hours, turning to marinade both sides evenly.
• Combine 2 tbsp lime juice, 2 tbsp olive oil, salt, pepper, cumin, and garlic powder in a small ziplock bag. Add green onions; marinade 1-2 hours, shaking now and then.
• Combine salsa and mayonnaise and mix well; refrigerate sauce until needed.
• Grill beef patties over gas or coals until cooked to desired doneness (about 12-15 minutes for 1/2 inch patties over hot coals for medium-well).
• Grill green onions for a couple of minutes, until cooked and just charred around the edges. Toast buns if desired.
• Assemble burgers by spreading salsa sauce on buns, topping with beef patties, grilled green onions, and avocado slices.

BAJA AUTHENTIC CARNE ASADA

Steps:

• In a blender or food processor, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Blend for 30 seconds until almost smooth.
• Place the flank steaks into a resealable bag, and add the blended liquid. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
• Heat an outdoor grill to high heat.
• Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
• Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.