CARNE ASADA AL CHIPOTLE
Juicy beef flank steak is marinated in a mixture of soy sauce with chipotle chile and beef broth and then grilled. It's delicious every time and takes only a few minutes to prepare. Serve with a simple salad or in tacos.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine beef stock, soy sauce, and chipotle peppers in a blender; blend until smooth. Pour into a resealable plastic bag and add flank steak. Close bag and move steak around so it is well covered in marinade. Refrigerate for at least 4 hours, or overnight.
- Remove bag from the refrigerator 20 minutes before grilling. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from the marinade and shake off excess liquid. Cook steak until firm and reddish-pink in the center, 4 to 5 minutes minutes per side, depending on the thickness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest for a few minutes before slicing.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 2.2 g, Cholesterol 27.3 mg, Fat 4.4 g, Fiber 0.4 g, Protein 15.6 g, SaturatedFat 1.8 g, Sodium 969.8 mg, Sugar 0.8 g
CARNE ASADA SANDWICH
These Mexican-inspired sandwiches are spread with chipotle mayonnaise, filled with seasoned beef and melted cheese, and topped with avocado, cherry tomatoes, and cilantro.
Provided by Allrecipes
Categories World Cuisine Recipes Latin American Mexican
Time 6h
Yield 8
Number Of Ingredients 32
Steps:
- Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
- Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
- Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
- Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.
Nutrition Facts : Calories 934.5 calories, Carbohydrate 46.3 g, Cholesterol 152.8 mg, Fat 63.4 g, Fiber 6.2 g, Protein 46.2 g, SaturatedFat 16.9 g, Sodium 1062.5 mg, Sugar 6.4 g
LISA'S FAVORITE CARNE ASADA MARINADE
I've tried many marinade recipes for carne asada, and this is our family favorite!
Provided by Lisa Arlotti
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g
CHIPOTLE LIME CARNE ASADA RECIPE
Provided by JNDesign
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large ziploc bag and let meat marinate at least one hour, massage the bag at least once to make sure there is even contact. It's even better if it marinates overnight. Cook the meat on a hot charcoal grill, approximately 4 minutes per side. Let the meat rest a few minutes and then cut into thin strips across the grain of the meat.
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- In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat).
- When you're ready to grill: preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.
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