Carne Asada Gerardos Baja Grill California Recipes

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CARNE ASADA (GERARDO'S BAJA GRILL, CALIFORNIA)



Carne Asada (Gerardo's Baja Grill, California) image

This is an amazing recipe for carne asada. I tried probably thirty different recipes until I found this one. Now this is the only one I will make. It is just that good.

Provided by Londonsbk

Categories     Steak

Time 2h15m

Yield 12-15 serving(s)

Number Of Ingredients 14

5 lbs flank steaks
1/2 cup vegetable oil
1 cup red wine vinegar
1 cup lemon juice
1/2 cup orange juice
1 cup water
1/4 cup garlic (peeled, fresh)
1 1/2 tablespoons white pepper
1 1/2 tablespoons salt
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground cloves
1/2 orange (sliced)
1/2 bunch fresh cilantro (chopped)

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.

Nutrition Facts : Calories 424.1, Fat 25.4, SaturatedFat 7.8, Cholesterol 128.5, Sodium 1002.6, Carbohydrate 6.2, Fiber 1.3, Sugar 2.1, Protein 41

CARNE ASADA



Carne Asada image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

2 pounds skirt steak
1/2 cup cilantro leaves and stems, finely chopped
1/2 cup olive oil
1/3 cup freshly squeezed orange juice (1 large orange)
1/4 cup freshly squeezed lime juice (2 limes)
3 tablespoons honey
2 tablespoons Mexican oregano or other oregano
4 cloves garlic
1 serrano chile, seeds removed
Kosher salt and freshly ground black pepper
2 limes, cut into wedges, for serving

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.

BAJA AUTHENTIC CARNE ASADA



Baja Authentic Carne Asada image

Make and share this Baja Authentic Carne Asada recipe from Food.com.

Provided by Lab Chef

Categories     Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 limes, juiced
4 garlic cloves, crushed
1/2 cup orange juice
1 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
2 (1 lb) flank steaks

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.

Nutrition Facts : Calories 350.6, Fat 21.7, SaturatedFat 6.5, Cholesterol 102.8, Sodium 278.2, Carbohydrate 5.5, Fiber 0.9, Sugar 2.3, Protein 32.6

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)



Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Steps:

  • Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
  • Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
  • Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
  • Add steak to each tortilla and top with white onion and cilantro.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

CARNE ASADA



Carne Asada image

Provided by Steven Raichlen

Categories     Low Cal     High Fiber     Backyard BBQ     Dinner     Steak     Avocado     Spring     Summer     Family Reunion     Grill/Barbecue     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

8 poblano chiles
2 bunches green onions (about 12), dark green tops trimmed
2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
4 garlic cloves, minced
Coarse kosher salt
Corn or flour tortillas
2 avocados, peeled, pitted, sliced
Lime wedges
Salsa Mexicana

Steps:

  • Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
  • Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
  • Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.

GRILLED CARNE ASADA FOR TACOS



Grilled Carne Asada for Tacos image

Carne asada means "grilled meat," which in turn can mean a lot. But skirt steak is what you most often see made into carne asada (and in some supermarkets, skirt steak is called carne asada). Because of its high fat content, it's perfect for tacos. Rub it with a few spices, grill it for a few minutes and pile it into tortillas with a couple of other ingredients. Dinner in a flash.

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

1 clove garlic
2 pounds skirt steak
2 teaspoons ground cumin
1 teaspoon ground oregano
1/2 teaspoon cayenne
Salt and freshly ground black pepper

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).

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 0 grams, TransFat 1 gram

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