Carne Asada The Real Deal Recipes

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 - THE REAL DEAL

Steps:

• In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
• Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste.
• Zip bag closed and shake or knead to blend all ingredients well.
• Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least one hour, turning and shaking bag from time to time.
• Drink rest of beer while meat is marinating.
• Place meat on hot grill, turning only once, about four minutes per side for medium well.
• When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
• Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.

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.

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 WITH BLACK BEANS

Steps:

• In a small saucepan, heat 1 tablespoon of the vegetable oil.
• Add the garlic and cook over moderate heat until fragrant, about 1 minute.
• Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes.
• Season with salt.
• Transfer the marinade to a large baking dish and let cool completely.
• Add the steaks and turn to coat.
• Cover and refrigerate overnight.
• Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil.
• Add the chorizo and cook over moderate heat until crisp, about 4 minutes.
• Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use.
• Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
• Add the beans with their liquid and simmer until slightly thickened, about 10 minutes.
• Season lightly with salt.
• Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
• Serve the steaks with the black beans, avocado slices and lime wedges.
• *Spicy, peppery Côtes-du-Rhône Wine: 2006 Domaine d'Andézon.

BEST EVER CARNE ASADA MARINADE

Steps:

• Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

CARNE ASADA

Steps:

• Juice 1 lime and the lemon.
• Wash & Thinly slice remaining lime. Saving juice if possible.
• Thinly slice onion.
• Chop cilantro.
• Slice jalapeños.
• Toss all fresh ingredients togerher in glass casserole dish.
• Fold in cumin and garlic powder.
• Slowly add orange juice and tequila.
• Cut beef into small pieces or stripes adding to dish.
• Mix all ingredients until all meat is fully saturated and mixed in with the veg.
• Cover and let marinate in fridge 24 hours (at least).
• Once meat is seasoned, Cook in slow cooker or on stove in large sauce pan.
• Serve on tortillas or a bed of seasoned rice.
• Optional add a splash of soy sauce or salt if desired to marinade when mixing.