Carne Asada - The Real Deal
Created by JostLori on October 26, 2013
- Servings: 5
- Prep Time: 10m
- Cook Time: 8m
- Recipe #10818
Ingredients
- 2 pounds beef flank steak (preferably flap meat from Mexican grocery)
- Carne Asada Marinade
- 3/4 cup beer (6 ounces)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon achiote powder (optional)
- 1/4 cup orange juice
- 1 teaspoon granulated sugar
- 3 garlic cloves, minced
- Salt
- Pepper
- Red pepper flakes (1 pinch, optional)
How to Make
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Step 1: In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
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Step 2: Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste. Zip bag closed and shake or knead to blend all ingredients well.
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Step 3: Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least two hours, turning and shaking bag from time to time.
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Step 4: Drink rest of beer while meat is marinating.
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Step 5: Place meat on hot grill, turning only once, about four minutes per side for medium well.
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Step 6: When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
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Step 7: Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.
Nutritional Facts
- Serving Size: 1 (228.1 g)
- Calories 298.1
- Total Fat - 11.6 g
- Saturated Fat - 4.8 g
- Cholesterol - 125.2 mg
- Sodium - 107.3 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 0.4 g
- Sugars - 1.9 g
- Protein - 39.8 g
- Calcium - 64.7 mg
- Iron - 3.2 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.1 mg