Carne Asada means 'grilled meat' which would encompass a variety of recipes. But in America Carne Asada typically comes to mean a very thin sliced steak that is marinated and grilled. And, there are a kazillion different versions.
I made (and posted) this before - but I'm making it again this week as I came across some awesome deals on meat this weekend at the grocery store and a very thin sliced steak was one of them. I made up a recipe for the marinade last time by blending about 5 different recipes into one based on what I had on hand, what sounded good and what I thought I wanted the finished product to taste like. Interestingly enough, I actually had El Pollo Loco Grilled Chicken on my mind when I made up the marinade for this. I knew I wanted a beef that had a tangy citrus lime hint to it and this fit the bill.
"In Mexican cuisine, carne asada is made from thin marinated beef
steak.
The meat is marinated by rubbing with salt or with spice rubs such as lemon and pepper
or garlic salt and lime before being cooked on a
grill."
I marinated this, grilled it, and sliced it against the grain and served it in soft shell tacos. Having it again this week!
Carne Asada Marinade
1/2 c soy sauce
3 garlic cloves, minced
1 T vinegar
1 small jalapeno pepper, chopped fine
1/3 c lime juice
1/4 c lemon juice
1/2 t either chipotle seasoning or cayenne
1 T (scant) chili powder, cumin and paprika
3/4 t dried oregano
1/4 c fresh parsley (you can use cilantro)
1/2 c oil (preferably olive oil)
pepper (about 1/2 t) but not salt as the soy sauce is very salty
Place all in a ziploc baggy (double bag) or in a ceramic or glass container, and add about 2 pounds thin steaks or other meat. Let marinade overnight. Grill until done, slice across the grain and serve. I opted to serve with tortillas, salsa, sour cream, cheese, avocados and lettuce.
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| Served in flour tortillas. These are low carb, whole wheat. |
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