The Mexican food fiesta continues. Carne asada means “grilled meat” in Spanish. My translation
is "fancier than fajitas" and my vast knowledge is based on the fact
that restaurants charge more for it. It probably has more to do with the cut of
meat used -
Mi Cocina
uses a rib-eye; I like top sirloin; fajitas are mainly skirt or flank steak.
This marinade comes from a cookbook, the
Great
American Favorite Brand Name Cookbook, that my Aunt Chris gave me soon
after I graduated from college. It is simple and gives the meat a nice
flavor. Add sides that you like
including grilled or sautéed onions or peppers, guacamole, pico de gallo or
salsa, warm tortillas, beans... Try it
for a change of pace.
Ingredients
 |
| Carne Asada |
- 1 (1 ¼
lb) top sirloin steak
- 2 T
vegetable oil
- 1
packet of Lawry’s fajita seasoning
- ¼ C
orange juice
- ½ t
dried oregano
Pierce the steak
with a fork on both sides. Place ingredients
#2-5 in a cup or bowl and mix. Place the
steak in a large resealable bag and pour the marinade over the steak. Marinate in the refrigerator for 1-2 hours,
turning the steak occasionally. Grill or
broil steak on each side until done to your liking. Yes, that’s it!
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