You Will Enjoy Making And Eating This Authentic Carne Asada
I have lived in California my entire life so I know a little about authentic carne asada. Born in Northern California then moved to San Diego as a member of the United States Marine Corps in 1986. I have family from the Central Coast so it’s safe to say I have been up and down our beautiful state. While the state is very diverse with some parts being conservative, liberal and in-between, the one influence all of our great state
is the Mexican culture. No matter what your political views are, whether you are a farmer, a surfer, a hunter or a member of PITA, the one thing all California’s can agree on is the fantastic flavor of real Mexican food. My favorite is Authentic carne asada and this recipe by Rachel of Stay At Home Chef is as good as any I have found. In order to get the most flavor, I poke the flank steak over and over with a fork. I marinate it overnight. This makes it very juicy, flavorful and tender.
2 limes, juiced
4 cloves garlic, crushed
½ cup orange juice
1 cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
1 (2 pound) flank steak
In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
How did you like this authentic carne asada recipe? Please comment below.