Mexican Style Grilled Steak Carne Asada Recipe 465

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CARNE ASADA (GRILLED STEAK)



Carne Asada (Grilled Steak) image

Carne asada, or grilled meat, is great backyard grill food. It is enjoyed throughout Central America and Mexico. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef. The ingredient measurements are pretty vague, but it lets you make it according to your own taste. Personally, I would use the maximum amounts of everything. Enjoy!

Provided by Nif_H

Categories     Steak

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 -3 lbs flank steaks or 2 -3 lbs skirt steaks
1 -2 onion, thinly sliced
2 -3 oranges, juice only
salt and pepper, to season
1/4 cup oil

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.

Nutrition Facts : Calories 536.4, Fat 32.5, SaturatedFat 9.6, Cholesterol 154.2, Sodium 123.6, Carbohydrate 10.3, Fiber 2, Sugar 7.3, Protein 49

MEXICAN-STYLE GRILLED STEAK (CARNE ASADA) RECIPE - (4.6/5)



Mexican-Style Grilled Steak (Carne Asada) Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 6

2 teaspoons kosher salt
3/4 teaspoon ground cumin
1 (2-pound) skirt steak, trimmed, pounded 1/4 inch thick and cut with grain into 4 equal steaks
1 (13 x 9-inch) disposable aluminum roasting pan (if using charcoal)
1 garlic clove, peeled and smashed
Lime wedges

Steps:

  • Combine salt and cumin in small bowl. Sprinkle salt mixture evenly over both sides of steaks. Transfer steaks to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 45 minutes or up to 24 hours. Meanwhile, if using charcoal, use kitchen shears to remove bottom of disposable pan and discard, reserving pan collar. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, place disposable pan collar in center of grill over bottom vent and pour coals into even layer in collar. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grate. Place steaks on grill (if using charcoal, arrange steaks over coals in collar) and cook, uncovered, until well browned on first side, 2 to 4 minutes. Flip steaks and continue to cook until well browned on second side and meat registers 130 degrees, 2 to 4 minutes longer. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Rub garlic thoroughly over 1 side of steaks. Slice steaks against grain into 1/4-inch-thick slices and serve with lime wedges.

MEXICAN CARNE ASADA RECIPE



Mexican Carne Asada Recipe image

Authentic Mexican Carne Asada - Grilled steak, arrachera, or skirt, which has been marinated with lime and garlic and then quickly cooked over high heat served with a stack of hot tortillas and a bold salsa.

Provided by Douglas Cullen

Categories     Main Course

Time 50m

Number Of Ingredients 6

2 pounds skirt steak
10 limes
4 garlic cloves
1 tsp salt
1 large bunch of spring onions (8 to 12)
16 corn or flour tortillas

Steps:

  • LIME GARLIC MARINADE
  • Start with a small bowl
  • Mince the garlic and add to the bowl
  • Squeeze the juice from 8 limes into the bowl
  • Add the salt and mix with a fork
  • SKIRT STEAK
  • Trim the meat of any excess silver membrane
  • Place the skirt steak in a tray and pour half the marinade over it
  • Flip the skirt and pour the other half of the marinade over it
  • Let the meat marinate for 2 hours in the refrigerator
  • Bring the meat to room temperature before grilling
  • Once the meat is marinated, start the charcoal
  • When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
  • Rest the meat for a few minutes before serving
  • SPRING ONIONS
  • Once the coals are going place the spring onions on the grill.
  • Move them to the side of the grill when you are ready to cook the meat.

Nutrition Facts : ServingSize 1 /4 pound, Calories 939 kcal, Carbohydrate 35 g, Protein 86 g, Fat 51 g, Cholesterol 309 mg, Sodium 620 mg, Sugar 2 g

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