Every once in awhile (well more so than I would like to admit), I stop by the grocery store to get "one item" - but end up walking to the front of the store to exchange my basket for a grocery cart because of the store's 5 for $25 deal in its meat department.
A few weeks ago, I ran into a client at the store, who mentioned he was picking up a few things for dinner. Inquisitive, and the trainer I am, I asked if he and his wife would be in class (Gentle Stretch) that night. Oh yes, he shared, as his dinner is in the crockpot (Carne Asada).
Hmmm ... yum and interesting, I thought!
Lucky guy - retired and in charge of dinner. A few minutes later, there I was at the meat department to pick up my "one thing" ... so I caved and got the 5 for $25 deal (again), knowing it would be used and save me another trip in a few days. I picked up a packaged marked "Carne Asada". (Thanks for the idea client!)
My client's planning inspired me to search for a Carne Asada recipe instead of just using a rub on the meat. While I did not find a crock pot recipe for Carne Asada (maybe he can give me his ... hint-hint) ... I found this one - and it was delicious!
This recipe was very easy to prepare. I had my Wonder Woman attire on last Wednesday -- determined to get my overdue grocery shopping done (sigh). After I taught my Wednesday morning Gentle Stretch class, I raced home to work on my menu (included 4 nights of dinner - I was too tired to work on it Tuesday night after a relaxing stretch class...usually my menu includes 5-6 nights, but I just wasn't "feeling it". Plus, I can usually make my menu stretch ... ), made my grocery list and zoomed to the store (a different store - the one I use for my "big" trips), raced home to unload and get that meat marinated. It was my turn to enjoy Carne Asada with the family - this time, after class - YIN Yoga. It was delicious.
1 1/2 to 2 pounds flank steak or skirt steak (my package simply said "Carne Asada")
Kosher Salt and freshly ground pepper
1/3 c. olive oil
1/4 c. soy sauce
2 limes, juiced (about 2 Tbsp)
2 Tbsp. cider vinegar
2 Tbsp. sugar
1 tsp. freshly ground pepper
1 tsp. ground cumin
4 garlic cloves, minced (4 teaspoons)
1 jalapeno chile pepper, seeded and minced
1/2 bunch fresh cilantro, leaves and stems, finely chopped, about 1/2 cup
Marinade - Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in garlic, jalapeno, and cilantro. (Idea: reserve some of marinade to drizzle over meat after meat is cooked...)
Season steak with kosher salt and pepper. Place the steak in the marinade and turn over a couple of times to coat thoroughly. Cover in plastic wrap and refrigerate for 1-4 hours or overnight. (For flank, at least 3 hours) I had my steak in marinade for close to 5 hours.
If using BBQ grill: preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. For stove top (which is what I did), use a large cast iron pan or grill on high heat. Remove steak from marinade and lightly brush off most of cilantro and garlic. Sear the steak on each side on high/direct heat (whether BBQ or stove top) - only a few minutes each side. Transfer meat to indirect heat, if on grill, as needed. Remove steak from grill or stove top and cover with tent foil and let rest for 10 minutes. Cut going against the meat grain and serve with your favorites: beans, cheese, sour cream, salad, tortillas, avocados, etc.
(Source: Simple Recipes)