Zesty Carne Asada
July 23, 2012
From the good folks at Kingsford comes this recipe for a spicy South of the Border dish that is sure to please a crowd.
3 pounds of skirt or flank steak
2 large limes, juice and zest
12 oz pineapple juice
1 orange, juice and zest
10 cloves of garlic
2 cups of dark brown sugar
1 red onion, diced
1 (7 oz.) can of smoked chipotle peppers in Adobo sauce
½ bunch of fresh cilantro, roughly chopped
½ cup of Extra Virgin Olive Oil
Salt and black pepper to taste
ONE DAY BEFORE GRILLING:
In a blender, mix lime juice, pineapple juice, orange juice, garlic, 1-cup brown sugar, red onion and chipotle peppers in Adobo sauce. Pour in a large bowl. Stir in rest of the brown sugar, cilantro, olive oil, lime zest, orange zest, and season with salt and black pepper to taste. Add a little more salt than you would normally so it can penetrate deeper into the meat. Marinate meat in one gallon size GLAD® Storage Bag. Refrigerate until the next day.
Heat the charcoal according to the directions and carefully place the marinated beef on the grill. Cook evenly on both sides until desired doneness is reached. Remove, slice and serve.
Serving suggestions: Great with guacamole, corn tortillas (flash grilled), sliced avocado, sliced fresh tomato, fresh sliced onion, chopped cilantro.
this is one of my husband's favorite dishes when we go out. Now that we have the recipe its a lot more fun to make. try it. and share your thoughts.