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    Home » Recipes » Mains

    Published: Mar 18, 2015 · Modified: Aug 26, 2015 by Bridget · This post may contain affiliate links · 1 Comment

    Carne Asada

    Carne Asada

    I can eat Mexican food all day, every day.

    Love the stuff and never get tired of it!  Jeff is the same way.

    When we go back for visits, it doesn't matter what time our flight lands -- our first stop is the nearest Robertos, Santanas, Adalbertos -- you get the picture -- for a carne asada burrito.

    When we moved to Sardinia, Italy in 1999, it didn't take long before we were missing carne asada -- real bad. We set out to learn how to make our own.

    You see, we never actually prepared carne asada while living in San Diego.  We bought it.  It'd be like making my own wine while living in Tuscany.  Why bother when you can just go down the street for delicious perfection?

    As they say, necessity is the mother of invention.  We needed our carne asada!

    In the course of trying to find the perfect carne asada recipe, Jeff and I did all sorts of experimenting with different marinades and cuts of meat.  Our favorite cut for carne asada is flank steak.

    Tenderloin is pretty good too.  We know this because we ended up with 10 pounds of tenderloin instead of the flank I THOUGHT I was ordering from the Italian butcher for our 2002 Cinco de Mayo party.  Trying to speak a foreign language can bring so many ... surprises!

    The tenderloin was fantastic, but yike$!

    This marinade recipe is the result of lots of taste testing, laughter and good times.

    Enjoy!

    Carne Asada for Tacos or Burritos

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    Carne Asada for Tacos or Burritos
    Serves 6
    Prep time 8 hours
    Cook time 12 minutes
    Total time 8 hours, 12 minutes
    Meal type Main Dish

    Ingredients

    • 3 Pounds flank steak (can also use skirt steak, tenderloin or round steak)
    • ⅓ Cup fresh lime juice
    • 1 Large white onion (sliced thin)
    • 3 Tablespoons garlic powder
    • 4 Cloves fresh garlic (chopped)
    • 2 Tablespoons oregano
    • salt and pepper

    Directions

    Step 1
    Trim flank steak of any excess fat and season both sides with salt, pepper, garlic powder and oregano.

    Place seasoned steak in large ziplock bag.

    Add lime juice, sliced onions and chopped garlic.

    Mix so that both sides of steak come into contact with all seasonings.

    Marinate in fridge overnight.

    Cook on grill over high heat about 4 minutes on each side and then continue cooking until meat reaches 130°F for medium rare.

    Allow cooked steak to rest 10 minutes before slicing into small pieces against grain.

    Serve with corn or flour tortillas accompanied by your choice of cheese, sour cream, salsa, olives, cilantro, jalapenos, etc. A squeeze of fresh lime juice is great too!

    Be sure to share!

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    1. Inspire Me Mondays #25. - The Recipe Wench says:
      February 8, 2017 at 1:09 pm
      […] were busy with Spinach Margaritas, Carne Asada, Basil Butter, Asian Turkey Lettuce Wraps and Fried Rice.  Take a look at these recipes when you […]
      Reply

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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