Easy Carne Asada

Recipe by Curt Newport
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Get your flap steak at a mercado (Mexican Market) or Carniceria (Mexican Butcher) if one is available.
  • It will also be sold as Carne Asada Ranchera.
  • If this isn't available, you may also purchase skirt steak at your local grocery store, but it's not quite the same.
  • The flap steak has the texture and fat content to come out'just right'.
  • Mix your marinade together in a bowl large enough to hold all plus the meat.
  • Place the meat in the marinade, cover and refrigerate for 24 hours.
  • Grill the meat on high heat on your grill, until it is brown on both sides.
  • Cook to a temperature you prefer.
  • For most this is well done, I happen to like it so it is stil juicy.
  • Serve with flour or corn tortillas, and the sides you like, such as cheese, onions, hot sauce, etc.
  • I recommend fresh flour tortillas (probably at the same mercado you got the meat at), and by fresh, I mean made that day.
  • Regular tortillas are ok, but fresh is better.
  • If you have a Chevy's or Don Pablos or other restaurant that makes their tortillas fresh for their customers, go buy some.
  • It's usually about$2 per dozen, and well worth it.
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