CARNE ASADA
From time to time I receive e-mails asking some common questions for an Authentic Carne Asada recipe, the first one being how to marinate the meat. I always give out the same answer: every cook or grill master has their own unique way of seasoning their meat. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Beef
Time 30m
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 6 oz, Calories 247 kcal, Protein 32 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 80 mg
DELICIOUS CARNE ASADA
I got this carne asada recipe from my friend's mother in Phoenix. This recipe will marinate 5-6 pounds of meat and can be halved or doubled. Serve this with flour tortillas and salsa.
Provided by bdv1973
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 2h15m
Yield 16
Number Of Ingredients 17
Steps:
- Place beef in a large resealable plastic bag.
- Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of the beef and seal the bag.
- Marinate beef in the refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill beef over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 5.7 g, Cholesterol 31.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 477.4 mg, Sugar 2.2 g
CARNE ASADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
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.
TACOS CARNE ASADA
Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings (2 tacos per person)
Number Of Ingredients 27
Steps:
- Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
- Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
- Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
- To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
- In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
- Yield: approximately 1 1/4 cups
- In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
- Yield: 2 cups
CARNE ASADA TACOS
Provided by Aarón Sánchez
Time 1h25m
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Make tortillas, if you're using Homemade Tortillas.
- Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
- Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.
- Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.
- Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
- Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
- Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.
- Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.
- Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.
- Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough.
- First, set a large griddle over two burners; heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).
- Cut a circle slightly larger than your tortilla press from a large resealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side.
- Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. (If you don't have a tortilla press, use a coffee can to flatten the dough.)
- Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic.
- Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds. Transfer to the hotter side of the griddle, uncooked-side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Press and cook the remaining tortillas; stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven.
BEST EVER CARNE ASADA MARINADE
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!
Provided by Toni Ast
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g
ROY CHOI'S CARNE ASADA
Roy Choi is the dharma bum of the Los Angeles food scene, a Zen lunatic bard of the city's immigrant streets. He is a founder of Kogi BBQ, which used food trucks to introduce the city to Mexican mash-up cuisine, and the creative force behind a handful of Los Angeles restaurants that celebrate various iterations of big-flavor cooking at the intersection of skater, stoner, lowrider and Korean college-kid desire. He cooks poems, and they taste of Los Angeles. Choi's carne asada - grilled meat - might raise eyebrows in Puebla and Laredo alike. There is mirin in the marinade and a lot of garlic. But there is purity to its expression of urban Southern California. This is a recipe to expand minds, a delicious take on a venerable classic.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the broiler. Place the jalapeños on a cookie sheet or in a skillet with an ovenproof handle, and put them under the broiler until their skins begin to blacken and bubble. (You can also do this by putting the peppers directly over a burner on your stove or on a gas grill.) Pull the stems and seeds from the jalapeños and discard them; skin the peppers and put them into a food processor.
- Add the tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the bowl of the machine, and pulse to combine. Add the cilantro, the fruit juices, mirin and beer. Process again until smooth.
- Transfer the marinade to a large, nonreactive bowl and submerge the steak in it. Cover and place in refrigerator for at least four hours or overnight.
- Build a fire in your grill. If using a gas grill, turn all burners to high
- When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), remove steaks from marinade, drizzle with olive oil and placeon the grill directly over the coals and cook until deeply seared, turning a few times, approximately 10 minutes for medium-rare. Remove steaks from the grill and allow to rest a few minutes. Slice against the grain into thin strips and serve with warm corn tortillas, pico de gallo (see recipe), grilled scallions, whatever you like.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 692 milligrams, Sugar 7 grams, TransFat 1 gram
CARNE ASADA TACOS RECIPE BY TASTY
These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!
Provided by Katie Aubin
Categories Dinner
Time 17h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
- Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
- In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
- Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
- Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
- Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
- Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
- Enjoy!
Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams
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.
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