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Its that time of year... - Yummy Nummy to My Tummy [entries|archive|friends|userinfo]
From My Kitchen to Yours

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Its that time of year... [Apr. 13th, 2006|11:53 pm]
From My Kitchen to Yours

frommykitchen

[golackey]
[mood |cheerfulcheerful]
[music |"Eres" - Cafe Tacuba]

One of my all time favorite dishes is Carne Asada (grilled steak). Its great! Its practically tradition. I mean, its not something that I can really justify doing without having friends and family over. We've always done this for our grill outs. So here's what you'll need...

Carne Asada and all the fixin's


INGREDIENTS

- very thinly sliced steak, preferably Arrachera (Skirt Steak) or Diesmillo (Chuck Blade Steak)
- 1 onion
- 3 - 4 bunches of green onions
- orange juice
- beer
- garlic
- salt
- pepper
- garlic powder

...and of course a grill with all of the stuff that goes along with that...

FIXIN'S

...salsa...
...rice...
...tortillas...
...beans...
...guacamole...

PREPARATION

You'll need a BIG bowl for all of the meat. An hour or two prior to the grill out, or you could do this the night before, you'll want to prepare the meat.

Season the meat to your liking with salt, pepper, and garlic powder. I don't salt my food too much because there's a lot of flavor in the marinade.

Place meat in the bowl. Pour about two cups orange juice and 1/2 to full can of beer. Slice half an onion and mix in with the meat. Slice garlic cloves and mix in with the meat. Let it sit for at least an hour or two, or overnight like I said.

When the fire is hot, take the other half of the onion and rub the cut half over the grill. You'll want to cover the grill. Keep it out so you can reapply later. Start grilling your meat until its cooked to your liking.

Grill your veggies with the meat... green onions, tomatoes, peppers, etc. The salsa you make from the tomatoes and peppers with taste wonderful after being on the grill.

For the best tasting meat, use charcoal.. not gas. It flavors the meat really nicely.
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