Kick It Up Carne Asada

A Great Summer Grill

Kick It Up Carne Asada

Perfect for a little backyard summer grilling, I'm creating my own version of Carne Asada with a Kicked Up Marinade. This is sure to 'tingle' your taste buds! Citrus. Spice. And after a few bites, you may even 'glisten' a little. Why? This little marinade incorporates limes, lemons, oranges, chili powder, oregano, cumin, coriander, garlic, onion, jalapenos and cilantro. You will remember it! And hopefully in a good way.

For a couple of sides to the Carne Asada, I will include Crock Pot Pinto Beans, Spanish Rice with Rotel Tomatoes (the boxed Rice A Roni Spanish Rice works great) and a fresh green salad (tomatoes right from the garden, not the store bought cardboard tasting variety). So,

Let's Try It!

Ingredients (makes about 2 c. marinade for up to 4 lbs of meat):

• 3 limes, juiced
• 3 lemons, juiced
• 3 oranges, juiced
• 1 1/2 tbsp. chili powder
• 1 tbsp. dried oregano
• 1 1/2 tbsp. ground cumin
• 1 tsp. crushed/ground coriander seeds
• 4 garlic cloves, chopped or thinly sliced
• 2 jalapeno peppers sliced (or to taste)
• 1 white onion, chopped
• 4 tbsp. coarsely chopped cilantro (or to taste, I used about 6 tbsp. 'cause we like cilantro)
• 2 to 4 lbs. thinly sliced steak (skirt steak, your favorite cut, or visit your local Carniceria for a 'Carne Asada' cut)

Directions:

1. Juice the limes, lemons & oranges. Whisk together the juices with the chili powder, oregano, cumin, coriander, & garlic in a medium mixing bowl. Set aside.

2. Prepare jalapenos, onion & cilantro, stirring together in another medium mixing bowl (or place ingredients in separate bowls).

3. In a large casserole dish, place a layer of meat. Sprinkle the meat with the jalapeno, onion & cilantro. Gently spoon some of the marinade from step one to coat. Flip the meat over, sprinkle the meat with more of the jalapeno, onion & cilantro. Spoon more of the marinade to coat.
4. Place another layer of meat on top of the first, repeating just as in step three. Repeat layering until all of the meat has been coated with the marinade, jalapeno, onion & cilantro mixture. Pour any remaining marinade on top of the layers.

Don't you know this meat is going to soak up the marinade.

5. Marinate the meat mixture in the refrigerator for up to 24 hours. *
6. Heat grill to medium temperature, approximately 350 degrees. Grill meat to medium/medium rare. Garnish with pico de gallo or cilantro sprigs.

*note: Occasionally, while it is marinating, turn the meat layers over to re-coat or spoon marinade from sides over top of meat (unless marinade covers meat completely). If you prefer, you can place the meat & all of the other ingredients in a large Ziploc type bag, massaging & turning the bag occasionally to coat the meat.

Now doesn't this look goood! And don't you hate those pretty food displays where they show a pretty plate with about three bites of pretty food on the plate & something drizzled around the sides! I do! I was taught to "fill your plate up". So that's what I do. Enjoy! WildWSS out & off to try another recipe!