Friday, May 10, 2013

Carne Asada

My mom makes the best carne asada, but like all great cooks she does not measure anything she just eyeballs it, which make it extremely difficult to replicate her recipes. So I decided to try and search for a recipe that tasted like hers. After many fails I found this one and it was amazing! Every time I serve it at family gatherings everyone loves it and asks for the recipe. I always serve carne asada with rice, refried beans, cabbage salad(also recipe to come soon), pico de gallo, sour cream and salsa. My favorite way is to roll all that up in a corn tortilla, but I some of you gringos, my husband, don't like corn tortillas so feel free to use flour.;)

Recipe slightly adapted from allrecipes
Carne Asada
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Cut steak into strips. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

Cook steak on the grill for about 7 minutes on each side depending on desired level of doneness. Let meat sit for 5 minutes so all the juices can redistribute and you will have nice tender meat, then dig in!

Serve in tortillas taco style with desired toppings: pico de gallo, cabbage salad, sour cream, avocados, salsa etc. Serve refried beans and rice along side.

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