Carne asada is sold in artisanal grills around the country, normally prepared over wood fires and served with chimichurri, arepas,salted potatoes and aji pique.
Ingredients for 4 servings
2 pounds beef ( flank steak or fillet)
Marinade
2 cloves garlic
1/4 cup beer
1/4 cup fresh parsley
1/4 cup fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1 pinch chili flakes
2 tablespoons orange juice (it can be replaced by white vinegar)
2 tablespoons olive oil
In a blender place all the marinade ingredients and process for 2 minutes. Rub the meat with the marinade and place in a zip lock bag and refrigerate over night or at least 2 hours.
Prepare the barbecue or cast iron grill to medium-high heat. Remove the meat from the marinade and discard the marinade. Season with a pinch of salt on both sides and place on the grill. Grill steak to desire doneness. About 5 minutes for medium-rare (145 F internal temperature), 7 for medium (160 F internal temperature), and 9-10 minutes for well-done (170 F internal temperature).
Remove the steak from the grill and place on a cutting board. Let stand for 5 minutes. Cut across grain into thin strips serve with chimichurri and arepas.
Ingredients for 4 servings
2 pounds beef ( flank steak or fillet)
Marinade
2 cloves garlic
1/4 cup beer
1/4 cup fresh parsley
1/4 cup fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1 pinch chili flakes
2 tablespoons orange juice (it can be replaced by white vinegar)
2 tablespoons olive oil
In a blender place all the marinade ingredients and process for 2 minutes. Rub the meat with the marinade and place in a zip lock bag and refrigerate over night or at least 2 hours.
Prepare the barbecue or cast iron grill to medium-high heat. Remove the meat from the marinade and discard the marinade. Season with a pinch of salt on both sides and place on the grill. Grill steak to desire doneness. About 5 minutes for medium-rare (145 F internal temperature), 7 for medium (160 F internal temperature), and 9-10 minutes for well-done (170 F internal temperature).
Remove the steak from the grill and place on a cutting board. Let stand for 5 minutes. Cut across grain into thin strips serve with chimichurri and arepas.
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