Thursday, April 5, 2012

Carne Asada + Surf and Turf Burritos




I know I have talked about my love of Mexican food about a million times right? OK so here is one million and one. Carne asada burritos were a favorite of mine when I lived in Southern California. Since moving to Western Washington I have yet to find a restaurant that made it to my liking. I also don't have my little Mexican meat market to go to and pick up some pre-marinated meat (yes I was spoiled). For the last few years I have been searching for a marinade so I could make my own but never found one that really tripped my trigger. Then the other day I posted on my Facebook page and Twitter that I was again on the search for the elusive recipe. One of my Twitter friends sent me a link to his blog Damn Delicious and his version of a carne asada recipe. It was nice to find a recipe that not only sounded good but I already had feedback that it WAS good. I of course had to change it a bit though. So off I went to gather the appropriate items to make my mouthwatering treat.

This marinade would probably better if you could marinate the meat overnight but I didn't have the opportunity (or the patience) to do so. I let it set for about 6 hours though and it came out very good. I am looking forward to trying it again when I can leave it overnight though. I  mean it can only get better right?

I made this the other night to go along with my Halibut Ceviche. I also made my "Holy Guacamole". Both of them have been a family favorite for many years so I knew they would be an instant hit as partners with the carne asada. I was right!





Now the first picture is of the meat after it came off of the grill. Kevin isn't a big burrito lover so he just wanted his steak sliced, plus he likes it very rare


So once he had his portion I cubed the rest of the carne asada and cooked it in the remaining marinade. This is the more So Cal way of preparing the meat for burrito consumption.


A special note - We decided to make "Surf and Turf" burritos. We added the Halibut Ceviche to the Carne Asada along with some pico de gallo salsa and the guacamole. OhhEmmmGeeeee HEAVEN!!!




Carne Asada

2 pounds flank steak
1/4 cup soy sauce
1/3 cup white vinegar
1/2 cup olive oil
1 teaspoon cumin
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Mexican oregano 
2 limes juiced
4 cloves garlic, finely minced
1/4 cup (a hand full ) of fresh cilantro leaves, chopped

Optional garnishes;
Pico de gallo or salsa
Guacamole (see link for recipe above)
Sour cream
cheese
Flour tortillas


Combine all of the ingredients in a ziplock bag and add the meat. Let sit in the refrigerator 6 hours to overnight. 

Heat a grill to medium-high heat. Remove the meat from the marinade, reserving the leftover marinade. Grill the steak for about 5 to 6 minutes per side (depending on the thickness of the steak) for medium rare. 

Allow the meat to rest for about 5 minutes, then slice (or chop). Return the meat to a medium skillet heated over medium-high heat. Add the leftover marinade and cook for a minute. Top with your favorite garnishes and eat with warmed flour tortillas.

3 comments:

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