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Carne Asada

October 26, 2011

Carne asada is traditionally made with cheaper cuts of meat—flank steak, skirt steak, hanger steak, etc.  I happened to find a better deal on top sirloin the day I went to the butcher, so that’s what I got.  It’s leaner than the aforementioned cuts.  Either way, the acids in the marinade break down any tough tissue in the meat.  The longer it marinates, the more tender it tends to get.  This makes about 6 hefty servings.

Ingredients:

  • 3 lbs top sirloin steak
  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1/2 cup ponzu
  • 2 limes, juiced
  • 1/2 onion coarsely chopped
  • 4 cloves garlic clove, minced
  • 1 jalapeno chiles, stemmed, seeded and finely diced
  • 1 tsp kosher salt
  • 1 tsp Fresh-ground black pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp  paprika
  • 2 tsp cilantro

Directions:

1. In a large ziplock bag, mix together all the ingredients (except the meat), including the whole juiced lime (rind and all).
2. Mix everything thoroughly.
3. Add in your steak.
4. Squish around until it’s well coated.
5. Marinate at least 24 hours, turning and squishing it around in the bag every few hours.
6. Preheat your grill to about 350 degrees.
7. Grill for approximately 4 minutes a side (or longer if you prefer more than medium rare).
8. Remove to a baking sheet and cover with foil, allowing to rest for several minutes so the juices redistribute.
9. Slice on the bias into strips.
10. This is great in tacos, on salads, and in nachos.

Printable version.

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