Sunday, June 13, 2010

Carne Asada

I should have been born Mexican.  I really could eat Mexican food every day.  Now that we are primal eaters, it's just a little bit less fun - tortilla chips and really good salsa or guac and flour tortillas wrapped around burritos, or tacos, or quesadillas are some of the best tasting things in the WORLD.  But we can still eat Mexican food and this carne asada is one of my favorite things to order when we go out for Mexican.  It's perfect with a side of guacamole and hot salsa.   It needs to marinate for a couple of hours, so plan ahead.  

photo belongs to www.tonyskaty.com
For four servings you will need:
3 peeled garlic cloves
1/3 cup fresh cilantro
1/2 cup Mexican style lager beer (Corona works well)
grated zest of 1 lime
1/4 cup lime juice
1/4 cup canola oil
1/2 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano
1/4 tsp ground red pepper
1/2 tsp salt
1 flank steak

Instructions:
1.  Place all ingredients (other than the steak) in a food processor to make the marinade.
2.  Marinate the steak in a ziplock bag for 2-24 hours, turning occasionally.  Remove from the fridge 1/2 hour before grilling and bring to room temperature.
3.  When the steak is grilled to your preferred temperature, let it sit on the cutting board for 3-5 minutes - if cut too soon it won't be as juicy.
4.  Turn the steak so that the long end is facing you and the direction of the muscle fibres is running horizontally.  Hold a carving knife 45 degrees to the meat and cut across the grain into thin slices.

1 comment:

  1. This is super good with a side of guacamole and hot salsa! Think fajita toppings - you can't go wrong!

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