As many of you know I absolutely love Mexican food and am always on the lookout for restaurants that serve authentic Mexican cuisine. That’s not easy to find where I live in Hawaii. Although a few places have popped up that meet our family’s expectations most of the time I end up making our favorite Mexican dishes at home.
A family favorite is Carne Asada, typical for a family of carnivores I guess. In restaurants it’s sometimes used as the filling for burritos and enchiladas, or a topping for nachos; and it mostly appears on the mean as steak.
Since it’s a favorite of ours I always make it and use it to fill tacos, burritos, and my all time favorites Chimichangas and Flautas which are really just fried versions of burritos and taquitos.
I use flank or skirt steak to make my Carne Asada, and in a pinch flap meat works well too. Those cuts of meat aren’t the most tender but marinating it overnight makes it not only tender but tasty as well. I usually make a big batch of Carne Asada and freeze some to use later. I pan fry the meat and freeze half. It heats up really well.
You can also grill the Flank Steak instead of pan frying it, but to grill it don’t cut up the meat before marination. Marinate the whole slab, grill it, then cut it up to fill your tacos, burritos, or whatever.
So here’s the recipe!
2 Tbs. Soy Sauce
3 Tbs. freshly squeezed lime juice
2 Tbs. Olive Oil
2 Tbs. Minced Garlic
1/4 Cup Fresh Cilantro roughly chopped
2 Tsp. Chili Powder
1 Tsp. Ground Cumin
1 Tsp. Ground Oregano
2 Lbs. Flank or Skirt Steak – cut into 1/2″ strips or if you are grilling don’t cut it up marinate the whole slab
Mix all the ingredients except the meat in a bowl.
Place meat in a large ziplock bag and pour marinade over it.
Close bag and knead the meat to distribute the marinade evenly.
When you’re ready to cook it heat 1 Tbs. Olive Oil in skillet.
Place the meat into hot oil and pan fry to desired doneness.
Discard the marinade.
When meat is cooked use it to make nachos or fill your tortillas, taco shells or bowls, depending on what you are making.
Serve with garnishes such as pico de gallo, sour cream, shredded cheese, guacamole, fresh diced tomatos, lettuce, salsa, etc.