Carne asada

Votes: 1

Time: 4 hours 40 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 420, total fat 28 G., saturated fats 9 G., proteins 31 G., carbohydrates 13 G., fiber 2 G., cholesterol 97 mg, sodium 528 mg, sugar 9 G.

Carne asada is a traditional Mexican grilled meat. The beef steak is marinated in a tangy citrus puree, grilled, then thinly sliced and served with a variety of side dishes. Carne asada is most often served as a main dish with rice and beans, but it also makes a great filling for tacos, burritos, tostadas, and many other Mexican dishes and appetizers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 skirt steak weighing 1 kg.
4 cloves garlic, coarsely chopped
2 medium jalapenos, stemmed and chopped
Juice of 2 limes + wedges for serving
Juice of 1 orange
1 1/2 cups loosely packed fresh cilantro (leaves with tender stems)
1/4 cup olive oil, plus extra for greasing the grill
3 tablespoons of sugar
2 tablespoons distilled white vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, jalapeno pepper, lime juice, Orange juice, cilantro

Cooking the dish according to the recipe:

Place the garlic, jalapeño, lime juice, orange juice, cilantro, olive oil, sugar, vinegar, 1 tablespoon salt and some freshly ground black pepper in a food processor and process until smooth.
Cut the steak crosswise into thirds (skirt steaks are typically long and thin, so smaller pieces will be easier to grill). Place the meat in a large zip-lock plastic bag and pour the marinade over it. Turn the steak over and massage it to coat it evenly. Remove as much air as possible from the bag, then seal the bag and refrigerate for 2-4 hours (no longer).

Preheat the grill to medium-high heat and brush the hot grates with vegetable oil. Remove the steak from the marinade, let any excess drip off, and sprinkle both sides with a pinch of salt and black pepper.
Grill the steak until charred on the outside, 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for about 10 minutes. Thinly slice the steak against the grain and serve with lime wedges.

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