Brad’s Favorite Carne Asada Recipe
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Ingredients: |
Ingredients: • 2-3 lb. Skirt Steak (you can use flank steak IF you can’t find skirt steak)
• 3-4 cloves of garlic, smashed and finely chopped
• 1-2 jalapenos finely chopped
• 2 T Chipotle peppers finely chopped and 1 T paste from the can
• 2 cups fresh cilantro, finely chopped
• 1 T Sea salt
• 1 T freshly ground black pepper
• 2 limes, juiced
• ½ cup orange juice concentrate (thaw a can of frozen juice)
• 2 tablespoons vinegar
• ½ cup olive oil
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Directions: |
Directions:• Cut the steak into several 8” long steaks
• Put the rest of the ingredients in an airtight dish or large baggie for marinating.
• Mix well• Put in the steak, seal, and marinate 4-6 hours, turning occasionally (Don’t marinate overnight or the meat will be too mushy. The marinade is very acidic.)
• Heat your grill to medium-high
• Remove the steak from the marinade
• Grill 6-8 minutes per side. You only need to turn once and the time depends on your grill…
• Remove to a plate and loosely cover with foil. Allow to rest at least five minutes.
• Slice thinly across the grain. |
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Personal
Notes: |
Personal
Notes: Brad is from the southwest and was brought up eating Carne Asada, so I HAD to come up with a good recipe. After a few adjustments, yeah! he loves this recipe!
We serve this with warm tortillas, any fixings you would use on tacos, especially cheese, Pico de Gallo, along with guacamole and some kind of beans for the sides. Bueno! See the Pico de Gallo and Guacamole recipes included.
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