Carne Asada
Carne Asada
As you squeeze fresh orange, lime and lemon juices for the Carne Asada marinade, then whisk in coriander, garlic and jalapeño, the aroma that floats up to your nose is nothing short of heavenly.
Ready in: 30 minutes
Serves: 6
Complexity: very-easy
kcal: 314
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Ingredients
1 kg skirt steak, trimmed
1 jalapeño seeded & minced
4 cloves garlic minced
½ cup fresh coriander leaves, chopped
Juice of 1 orange
Juice of 1 lime
Juice of 1 lemon
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
⅓ cup rice bran oil
1 tsp ground cumin
2 tsp SIDS SALT & PEPPER to taste
Directions
In a large glass baking dish whisk together SIDS LOW SUGAR RASPBERRY VINEGAR, SIDS SALT & PEPPER and all the marinade ingredients until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover with plastic wrap and refrigerate for at least 1 hour, but no longer than 8 hours. (longer will begin to break down the meat)
Preheat an outdoor grill to medium-high. Grill steaks for 14 minutes, turning every 15 seconds. Remove steaks and allow to rest for 5 minutes.
Slice thinly across the grain and serve.
HISTORY: Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavour. Carne asada can be served on its own or as an ingredient in other dishes.
The term carne asada is used in Latin America and refers to the style of grilled meat in those countries. In South America, the term used for grilled meat is asado and it has a different style and preparation.
Preparation: Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not, (no preparada) for marinating at home. The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice rubs such as lemon pepper, before grilled. After grilling it is typically chopped for filling tacos and burritos, which also minimizes toughness. Once grilled, it is called carne asada.