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ShopGlider Recipe
Carne Asada
Provided by: Jamie Del Balso
Original recipe:
Tags: Mexican, Main Dish
Qty/UnitProduct
1 1/2 lb Skirt or Flank Steak (or Venison), sliced thin
1/2 Onion
1 handful Cilantro
2 + cloves Garlic, minced
1 whole Orange, juiced
1 - 2 Limes, juiced
1/2 teaspoon Salt
1/2 teaspoon Cumin
1/4 teaspoon Cayenne Pepper, 1/2 tsp chili powder, or 1 jalapeno (depending on preferred heat level)
1/4 cup Olive Oil
  1. To ensure thin slicing of meat, put in freezer for an hour or so if fully thawed. Meat tends to be easier to slice thin when slightly frozen.
  2. To make marinade, combine onion through Cayenne pepper in a food processor and process until fine. Stir in olive oil.
  3. Place thinly sliced meat into marinade, stirring to coat and refrigerate for at least an hour, but up to eight.
  4. Preheat grill to high. Oil grill grates to prevent sticking. Meat will not take long to cook, about 2 minutes on each side as it is very thin.
  5. Serve with tortillas, refried beans, grilled onions (green or regular), grilled peppers, sour cream and guacamole. Salsa is optional - it doesn't come with the meal in a restaurant, but is always on the table.
Time to make this recipe   Prep Time: 4 h   Cook Time: 10 min   Ready in: 4 h 10 min