Wednesday, January 20, 2010

Carne Asada

My husband made this delicious carne asada a week or two ago. It is a marinated flank steak that is then grilled. Great to make into fajitas with sauteed peppers and onions. We sliced the steak thin and then served on tortillas with cheese, sour cream and guacamole. Flank steak is great because it is inexpensive and can serve a crowd. The key is marinating it overnight. It allows the meat to get really tender.

2 pound flank steak
olive oil
Kosher salt and ground black pepper
4 garlic cloves, minced
1 jalapeno, seeded and minced
1 tsp ground cumin
1 large handful of fresh cilantro, leaves and stems finely chopped
salt and pepper
2 limes, juiced
2 Tbsp white vinegar
1/2 tsp sugar
1/2 cup olive oil

Mix all the marinade ingredients together in a bowl. Place the steak into a sealable plastic bag. Pour the marinade over the steak. Seal the bag, letting all the air out. Toss around to coat the meat. Refrigerate over night.

Remove the steak from the bag. Season with salt and pepper. We don't have a grill, so we cooked it indoors on our grill pan by heating a little olive oil first, then grilling the steak for about 5 minutes per side. It is very important to not overcook the meat. Medium-rare is ideal. Thinly slice the meat across the grain. (The grain is the lines running through the meat. Slice the opposite way the grain runs.)

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