Carne Asada
- Ready In:
- 6hrs 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1⁄2 cup tequila
- 1⁄4 cup lime juice
- 1⁄4 cup lemon juice
- 1⁄4 cup orange juice
- 6 cloves garlic, crushed
- 1 medium onion, chopped fine
- 1 teaspoon Tabasco sauce
- 1 teaspoon black pepper
- 2 lbs flank steaks
directions
- Mix tequila, juices, garlic, onion, Tabasco, and pepper in a medium bowl.
- Add steaks to marinade, ensuring they are completely covered.
- Place in refrigerator 4-6 hours, turning occasionally to ensure they stay submerged in marinade.
- Remove steaks, and grill about 7 minutes on each side.
- (You may pour a bit of the marinade on them while they're cooking) When done cooking, slice steak into about 1/2-1 inch slices and serve with tortillas, salsa, guacamole, cheese, or whatever else you'd like.
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Reviews
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Wow....don't know what to say about this one except that I definitely won't be trying it again. Way, way too much citrus...I'm thinking lime and lemon. Just not good. And to be fair, it could have been me...but I did follow the recipe. I actually had to add things after it was cooked just to make it some what better....didn't work. Sorry.
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Sorry folks. We didn't like this one at all. We made the recipe exactly as written, marinated it all day long, and grilled it up for dinner. Not a single one of us (family of four) liked the flavor of the carne asada. It mostly tasted slightly sour. The tequila and fruit juices overcame the onion and garlic which were not even recognizable as flavors. It had no resemblance at all to any carne asada flavor I've ever had in a restaurant.
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Well...it smelled like a margarita and before I added the garlic, onions and pepper I thought about drinking it! Anyway, I worried after I added the tequila because I could no longer smell the citrus. After it was grilled it tasted okay, but it was pretty bland. We feel there is way too much tequila in the marinade, that it drowns out the citrus flavor that you definitely want to taste. I will try it again and reduce the tequila by at least half, likely down to 2 tbl. I marinated it for about 7 hours and served it with sauteed onions, peppers and habanaros and with fresh avocado. Thanks!!
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RECIPE SUBMITTED BY
Kevin Young
San Antonio, TX
I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.