Carne Asada

Description:

As with many popular dishes throughout the American Southwest, this dish has its origins in Mexico. This dish came into existence when ranchers began grilling thinly-sliced pieces of steak over an open fire. Meaning “grilled meat” in Spanish, this dish is popular throughout Latin America, with variations from region to region. The marinade and seasonings for carne asada in the US tends to feature more ingredients and spices, setting it apart slightly from the carne asada that is more associated with Northern Mexico.

Ingredients:

·      2 lb. flank steak (1 kilo)

·      Juice of one orange

·      Juice of 2 limes

·      ¼ cup of beer ((60 ml, optional)

·      ¼ cup vegetable oil (60 ml)

·      ¼ cup soy sauce (60 ml)

·      1/2 tsp salt (3 g)

·      1/2 tsp pepper (3 g)

·      2 cloves garlic

·      Chili powder (3g)

·      Cumin (3 g)

·      Oregano (3 g)

Preparation:

Mix all marinade ingredients together and let steak marinade for at least an hour, up to 8 hours. In a grill, grill pan, or a cast-iron pan with 1 tsp (5 ml) of oil, cook on high heat for around 2 minutes on each side. Rest for 10 minutes, then slice against the grain to make the steak more tender.

Notes:

• You can make this as a stand-alone dish or use it as a filling for tacos or burritos.