Sunday, April 29, 2012

Carne Asada

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.

Carne Asada
  1. 1 (1 ¼ lb) top sirloin steak 
  2. 2 T vegetable oil
  3. 1 packet of Lawry’s fajita seasoning
  4. ¼ C orange juice
  5. 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!

No comments: