Easy Carne Asada Recipes

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.

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.

Steps:

• Get your flap steak at a mercado (Mexican Market) or Carniceria (Mexican Butcher) if one is available.
• It will also be sold as Carne Asada Ranchera.
• If this isn't available, you may also purchase skirt steak at your local grocery store, but it's not quite the same.
• The flap steak has the texture and fat content to come out'just right'.
• Mix your marinade together in a bowl large enough to hold all plus the meat.
• Place the meat in the marinade, cover and refrigerate for 24 hours.
• Grill the meat on high heat on your grill, until it is brown on both sides.
• Cook to a temperature you prefer.
• For most this is well done, I happen to like it so it is stil juicy.
• Serve with flour or corn tortillas, and the sides you like, such as cheese, onions, hot sauce, etc.
• I recommend fresh flour tortillas (probably at the same mercado you got the meat at), and by fresh, I mean made that day.
• Regular tortillas are ok, but fresh is better.
• If you have a Chevy's or Don Pablos or other restaurant that makes their tortillas fresh for their customers, go buy some.
• It's usually about$2 per dozen, and well worth it.

Steps:

• Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
• In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
• Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
• To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.