Carne Asada a Mexican term that means grilled meat and is usually grilled on an outdoor grill or on a grill indoors. It is usually a flank or skirt steak that has been marinated in a well seasoned marinade before grilling.
Carne Asada is one of the most popular dishes in Mexican cuisine, and originated primarily in the northern and western parts of Mexico, making it's way to Texas, New Mexico and Arizona. It is one of my husbands favorite Mexican meats and I am happy to share this recipe with all of you today.
• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• 2 pounds skirt steak (or flank)
• 2 lemon (sliced thin)
• 1 orange (sliced thin)
• 1 onions (sliced thin)
• 1 cup fresh cilantro (chopped)
• 1 teaspoon cumin
• 1 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 5 tablespoons soy sauce
• 1-1/2 cups beer
- Mix the cumin, paprika, garlic powder, chili powder and oregano in a small bowl.
- Rub the dry season mix on both sides of the meat covering well using all the season mix.
- In a large bowl, layer 1/2 of the onion slices and the lemon slices, place the meat on top of that layer.
- Sprinkle 1/2 of the Soy Sauce over the layer.
- On the next layer, place the other 1/2 of the onion slices and the orange slices.
- Sprinkle the other half of the Soy Sauce on top of that layer.
- Place the chopped cilantro on top of the layers.
- Pour the beer over the layers and cover the bowl.
- Place in the refrigerator overnight before grilling.
- Remove the meat from the marinade and discard the marinade.
- Place the meat on a very hot grill and grill 6 minutes on each side, then remove from grill and let set for 10 minutes before slicing.
- Slice the meat against the grain in very thin slices.
This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Carne-Asada-1234203?prm-v1