Thursday, June 13, 2013

Carne Asada

With Father's Day this weekend, I've been thinking about steaks and ribs a lot lately. And now that the summer has come, grilling is one of my favorite ways to get dinner on the table. For all those die-hard beef steak eaters, this Carne Asada will appeal to you! Carne asada is really just grilled meat, but the marinade is key. Skirt steak is seasoned and marinated in lime juice and garlic before grilling to perfection and serving up in a variety of ways...

The guys in my family love beef and grilling... so this dish was perfect for them. What I love about this recipe is that it's easy to prep in advance and then pass on to the guys to grill so they can help with dinner. As for serving, you can serve this with your favorite sides, tucked into tortillas, in a sandwich, on top of a big leafy salad or just as is. Just don't forget the limes and a few slices of fresh tomatoes to get a taste of the season!

Carne Asada
recipe from Cooking Light

  • 1/4 cup fresh lime juice (about 2 medium)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • (1-pound) skirt steak, trimmed 
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground red pepper
Combine 1/4 cup juice, garlic, olive oil and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.

Heat grill or grill pan over high heat. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.