We've had this marinade from 2013 on various meats TWICE in the past week. I've made a few different sauces for it, and one daughter loves it with just ranch dressing or green goddess dressing as the sauce. We simply serve with fresh shredded cabbage, on flour tortillas.
I posted this recipe previously in 2013 using thin sliced steak. That's what I usually use, but I did it differently this time and loved it - I used a pork roast I had cut from a large pork loin I bought at Sam's Club. It had a nice layer of fat on the back/bottom so I sliced thin slices of meat, but only 'to' the fat - not through it. This made a fanned out piece of meat with the slices forming the fan, but attached on the very bottom with the layer of fat. I placed this in the marinade in a glass dish, flipped it a couple times to get it covered in marinade, then let it set overnight.
The next day I grilled it, and it was really nice to have it fan out to cook; no pieces falling through the grates. I grilled it on both sides, flipping when needed, until the meat was done through. I let it set about 10 minutes, then sliced off the fat back (which had blackened nicely from the grill yet protected the meat) and then sliced the meat through to serve on low-carb flour tortillas with cheese and sour cream.
The next day I grilled it, and it was really nice to have it fan out to cook; no pieces falling through the grates. I grilled it on both sides, flipping when needed, until the meat was done through. I let it set about 10 minutes, then sliced off the fat back (which had blackened nicely from the grill yet protected the meat) and then sliced the meat through to serve on low-carb flour tortillas with cheese and sour cream.
Here is the recipe as posted in 2013. I doubled it this time and used amino acids in place of soy sauce and added a jalapeno from the garden that had turned ripe and red hot.
Carne Asada Marinade
1/2 c soy sauce or amino acids
3 garlic cloves, minced or chopped
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.
1/2 c soy sauce or amino acids
3 garlic cloves, minced or chopped
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.
