Mexican Grilled Steak Carne Asada 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 (GERARDO'S BAJA GRILL, CALIFORNIA)

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.

CARNE ASADA (GRILLED STEAK)

Steps:

• In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight.
• Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes.
• Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a clean platter.
• Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.
• VARIATIONS:.
• Add some lime juice along with the orange juice in the marinade. Or use sour orange juice (naranja agria) if you can find it.
• Other possible marinade additions include ground cumin, chili powder and chopped cilantro. Everyone has their own favorites.