Mexican recipes
Carne Asada
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195 min
Serves 6
Mexican
Ingredients
- 2 lb flank or skirt steak 905 g flank or skirt steak
- Olive oil Olive oil
- Salt and freshly ground black pepper Salt and freshly ground black pepper
- For the marinade For the marinade
- 4 garlic cloves, minced 4 garlic cloves, minced
- 1 jalapeno chile pepper, seeded and finely chopped 1 jalapeno chile pepper, seeded and finely chopped
- 1 tsp ground cumin 4.9 ml ground cumin
- 1 handful fresh cilantro (coriander) leaves (including the stems), finely chopped 1 handful fresh cilantro (coriander) leaves (including the stems), finely chopped
- Juice from 2 limes Juice from 2 limes
- 2 tbsp white vinegar 30 ml white vinegar
- 1/2 tsp sugar 2.5 ml sugar
- 1/2 cup olive oil 120 ml olive oil
- Salt and freshly ground black pepper Salt and freshly ground black pepper
Method
Marinate the beef steak
Put the beef in a mixing bowl. Combine all marinate ingredients and pour over the beef. Toss well until all beef pieces have been well coated with the marinate. Cover with plastic wrap and refrigerate for 2-4 hours.
Cook the steak
Heat a grilling pan over medium-high heat. Brush the pan with olive oil to prevent the steak from sticking on it. Remove the steak from the marinate, drain off excess liquid and season both sides with salt and pepper. Cook the steaks for 3 to 4 minutes on each side (do not oversook them). Cook in batches if necessary, making sure not to overcrowd the cooking pan. Remove the cooked steaks and let them rest for about 5 minutes, before cutting them. Thinly slice each steak across the grain, at an angle.
Serve on warm flour tortillas with pico de gallo, guacamole and/or salsa. You can also serve it together with fried rice.
Put the beef in a mixing bowl. Combine all marinate ingredients and pour over the beef. Toss well until all beef pieces have been well coated with the marinate. Cover with plastic wrap and refrigerate for 2-4 hours.
Cook the steak
Heat a grilling pan over medium-high heat. Brush the pan with olive oil to prevent the steak from sticking on it. Remove the steak from the marinate, drain off excess liquid and season both sides with salt and pepper. Cook the steaks for 3 to 4 minutes on each side (do not oversook them). Cook in batches if necessary, making sure not to overcrowd the cooking pan. Remove the cooked steaks and let them rest for about 5 minutes, before cutting them. Thinly slice each steak across the grain, at an angle.
Serve on warm flour tortillas with pico de gallo, guacamole and/or salsa. You can also serve it together with fried rice.
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