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.
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
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
BIG J'S CARNE ASADA
Using orange juice instead of the traditional lemon juice gives this a sweeter taste, this is a party size recipe. Hope you enjoy.
Provided by heartsman
Categories Meat
Time P1DT45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- In a large plastic or other non-reactive bowl, place a layer of meat.
- In a small bowl mix together onions,bell pepper, cilanto and garlic.
- Spread handful of onion mixture over layer of meat, pour enough orange juice to cover, add salt and pepper.
- Repeat layers until finished, pour any remaining orange juice over mixture.
- Marinate for at least 4 hours or overnight, halfway through turn meat over.
- Grill over charcoal, time will depend on thickness and heat, usually not more than 5 minutes per side for medium.
- Serve with salsa and enjoy.
Nutrition Facts : Calories 493.6, Fat 22.9, SaturatedFat 8.2, Cholesterol 133.7, Sodium 176.3, Carbohydrate 6.7, Fiber 0.4, Sugar 4.8, Protein 61.2
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- Taqueria Style Tacos - Carne Asada. View Recipe. "I could never get over my love for the restaurant style taste of carne asada," says reviewer REBEKAHNORMAN.
- Carne Asada al Cilantro. View Recipe. This true Mexican carne asada recipe shows you how to marinate beef skirt steak in a simple cilantro-beer sauce before cooking it to perfection on a hot grill.
- Carne Asada Enchiladas. View Recipe. Slow-cooked shredded beef is covered in a spicy, flavor-packed sauce and served in soft tortillas for a Mexican-inspired meal.
- Carne Asada al Chipotle. View Recipe. "Juicy beef flank steak is marinated in a mixture of soy sauce with chipotle chile and beef broth and then grilled," says gem, who submitted the recipe.
- Citrus Carne Asada Marinade. View Recipe. Lime juice, lemon juice, and orange juice, spiced up with chili, chipotle pepper, cumin, and hot sauce, create a marinade for beef flank steak.
- Carne Asada Tacos or Al Pastor Tacos. View Recipe. This carne asado recipe uses beef flank steak but works really well with almost any variety or cut of meat.
- Sonoran Carne Asada. View Recipe. Inexpensive beef chuck is marinated in lemon juice, lime juice, jalapenos, and cilantro. It cooks in a matter of minutes and is served in warmed tortillas topped with onions, tomatoes, avocado, lettuce, and red cabbage slaw for a tasty Mexican-inspired meal.
- Carne Asada Sandwich. View Recipe. Thinly sliced strips of spicy citrus-marinated beef tri-tip steak are piled into hoagie buns and smothered with a homemade chipotle mayonnaise, melted cheese, fresh avocado, and cherry tomatoes to create these incredibly tasty 5 star Mexican-inspired sandwiches.
- Authentic Baja-Mexican Street Tacos (Carne Asada) View Recipe. With this recipe, Wendy H has recreated the skirt steak tacos sold by the taqueria street vendors that she loves so much.
- Grilled Honey Chili Flap Steak. View Recipe. "Flap meat, also called 'ranchera' or 'carne asada' meat, is a cheap and flavorful cut that is a staple in Mexican cooking" explains recipe creator Bryce Gifford.
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