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Recipes  |
Carne Asada Marinade
Carne Asada is an authentic Mexican dish and the real key to this dish is in the marinade. It is also best that you use the perfect meat and for this I am partial to skirt steak but you can also use flank steak. The Tex-Mex version of this is served with flour tortillas and for a healthier alternative you can also use whole wheat flour tortillas. Serve with fresh Pico De Gallo, reduced fat Mexican style shredded cheese and some homemade guacamole. For a more authentic dish, serve with a side of rice and beans. 24 oz. Skirt Steak 1/2 Cup White Wine Vinegar 1 Lime Juiced 1 Lemon Juiced 1 Orange Juiced 2 Tbsp Olive Oil 1/8 Teaspoon Sugar 1 Teaspoon Ground Cumin 3 Teaspoon Garlic Powder 1-1/2 Teaspoon Mexican Oregano Directions: 1. Mix all of the ingredients (except for the olive oil) together 2. Next slowly pour in the olive oil while stirring thoroughly 3. Let marinade set for 10 minutes before using 4. Take your skirt steak and cut it the length of the meat (with the grain) and no more than 1/2” thick 5. Marinate in a large plastic bag for at least 4 hours in the refrigerator. For best results remove it from the fridge and let it set at room temperature for 10-20 minutes When cooking be sure that you are using a hot grill (you can use a skillet or a Foreman Grill but the results will be quite as spectacular). Turn the heat down to medium high and then place the meat on the grill. Cook for 5-7 minutes per side. Be careful not to overcook. Once you’ve removed the meat from the heat let it set for about five minutes so that the juices get redistributed throughout the meat before slicing. When you are doing the final slicing make sure to keep the cuts thin and cut across the grain. Serves 4-6 |
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