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Carne Asada Grilled Steak

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Ingredients

Adjust Servings:
2 - 3 lbs flank steaks or 2 -3 lbs skirt steaks
1 - 2 onion, thinly sliced
2 - 3 oranges, juice only
salt and pepper, to season
1/4 cup oil

Nutritional information

536.4
Calories
292 g
Calories From Fat
32.5 g
Total Fat
9.6 g
Saturated Fat
154.2 mg
Cholesterol
123.6 mg
Sodium
10.3 g
Carbs
2 g
Dietary Fiber
7.3 g
Sugars
49 g
Protein
222 g
Serving Size

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Carne Asada Grilled Steak

Features:
    Cuisine:

    I marinated the steak for 6 hours and grilled a few minutes more. Used a medium sized sweet onion, the orange juice and a good quality garlic infused olive oil. Sliced the steak on the thicker side and served with potatoes and mushrooms. Made and reviewed for Susie's World Tour.

    • 32 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Carne Asada Grilled Steak, Carne asada, or grilled meat, is great backyard grill food. It is enjoyed throughout Central America and Mexico. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef. The ingredient measurements are pretty vague, but it lets you make it according to your own taste. Personally, I would use the maximum amounts of everything. Enjoy!, I marinated the steak for 6 hours and grilled a few minutes more. Used a medium sized sweet onion, the orange juice and a good quality garlic infused olive oil. Sliced the steak on the thicker side and served with potatoes and mushrooms. Made and reviewed for Susie’s World Tour., Flank steak is very difficult to get here so used what I had – a T-bone. Yeah, I know… poor me. ; I marinated it for about 7 hours and the flavour was all there but not overpowering. I couldn’t bring myself to discard the marinade so while the steak was resting I cooked the onions and the marinade and had them alongside. Thanks for the delicious meal! Made for CQ4


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    Steps

    1
    Done

    In a Large Stainless Steel or Glass Bowl, Mix the Meat With the Onions, Orange Juice, Salt, Pepper and Oil. Cover and Marinate at Least 1 Hour, or Better Yet Overnight.

    2
    Done

    Start a Good Fire in Your Grill, Preferably With Mesquite Charcoal. Remove the Meat from Its Marinade, Pat Dry and Grill Over Hot Flame Until the First Side Is Well Browned, from 5-7 Minutes.

    3
    Done

    Turn the Meat Over and Grill on the Other Side Until Cooked to Desired Doneness. Remove to a Clean Platter.

    4
    Done

    Slice Meat Into Thin Strips Across the Grain and Serve as a Topping For Tostadas or as a Filling For Tacos or Burritos.

    5
    Done

    Variations:

    6
    Done

    Add Some Lime Juice Along With the Orange Juice in the Marinade. or Use Sour Orange Juice Naranja Agria If You Can Find It.

    7
    Done

    Other Possible Marinade Additions Include Ground Cumin, Chili Powder and Chopped Cilantro. Everyone Has Their Own Favorites.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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