Summertime Grillin’ and Chillin’

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Mexican / Steak

 

Carne Asada (Citrus Marinaded Skirt Steak)

Carne Asada is the quintessential grilled dish in my backyard.  It’s the perfect summer meal to enjoy with friends and family.   When I want to barbecue, I think of Carne Asada or Burgers.  We are fortunate in California to have a plethora of Mexican Carnecerias (Meat market).  At the Carnecerias you can buy marinaded skirt steak ready to grill.  When I lived in New York 12 years ago I couldn’t find marinaded Carne Asada.  I had to figure out how to make it myself.  It is a sweet and sour, citrus marinade that tenderizes the meat.  It grills up in just minutes.  When the skirt steak is done sit down with friends and grab a beer because it’s time to chill.

Servings-4

Time -1 hour and 10 minutes

Ingredients

2 lbs of skirt steak, 1 cup fresh orange juice (3 oranges), 1/2 cup of fresh lime juice (3 limes),  1 cup of vegetable or canola oil, 1/2 red onion sliced, 1 clove of garlic smashed, 1 1/2 tsp of Kosher salt, 1/2 tsp of cumin and 1/2 tsp of Mexican oregano

Marinade

Place skirt steak in a pyrex platter and add all the ingredients listed above and let marinate for an hour in refrigerator.

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Grill

After 1 hour take meat out of refrigerator and let sit at room temperature while grill gets hot.  Get grill to take least 400 degrees.  Place skirt steak on grill about 3 minutes per side.  The steak is very thin and cooks quickly.  The basic rule of thumb is to look for great grill marks and flip once.  The marinade has a cup of oil in it so be careful to properly drain excess off before placing on grill to avoid oil fire and flame.  Grill jalapeños and Mexican green onions for added flavor.

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Place cooked meat on platter and enjoy alone with a side of rice and beans.  You could also chop this up for Carne Asada tacos or burritos.  Grab a sit at my table while I pour you a drink.  Enjoy!FullSizeRender 3

Please see blogs: Back to Basics a Mexican Kitchen, Don’t tell anyone I told you this secret and Take a Break.  It’s Labor Day for recipes on rice, beans, salsa and guacamole.

Recipe note:

Please don’t leave out oil in marinade.  It balances the citrus flavor.

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The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

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