Monday, June 4, 2012
Carne Asada Marinade
It's grill season and we like meat in this house. We're not insane about it, but we do like the results of throwing a nice piece of beef on the grill. We generally eat a lot of poultry and pork, so when we do go beef, we like to make it a little extra special. And this marinade is just that. It's got loads of flavor from the citrus and a nice blend of seasoning that doesn't make it hot, but offers a nice blend of spices. Dave and I particularly liked the citrus flavors that came through, and Madaline and Ernie both attested to the delicious flavors. Grilled to medium this makes a delicious dinner and would be perfect to serve for guests. Quick lesson: carne asada literally means grilled meat, but refers to a marinated beef cut. Additionally, just as the word barbeque can mean a method of cooking or an event, carne asada is used the same way in Mexico and the American Southwest.
In April when I was going through the various posts on my Group B Secret Recipe Club reveal day, I saw La Phemme Phoodie had made this recipe (originally from This Mama Cooks!) and I immediately pinned it. I knew Dave would love it since we've taken to marinating meets pretty regularly. La Phemme also provided two methods of cooking--grilled or slow cooked. I certainly will try the slow cooked method at some point. I can imagine a chunk of beef marinating in these flavors and becoming so tender it just shreds apart--perfect for burritos. For the first try, we opted to marinate some steak tips for 10 hours before grilling (you can marinate for up to 48 hours, but I wouldn't do any less than 6 hours). This recipe is easy, accessible and will have you firing up your grill all summer long.
Carne Asada Marinade
1/4 cup olive oil
1 cup malt vinegar
1/3 cup lime or lemon juice (not pictured...because I missed it in the list; but eventually I saw it and included it in the recipe)
1/3 cup orange juice
1 cup water
2 Tablespoons fresh garlic, minced
1 1/2 Tablespoons salt
1 Tablespoon ground pepper
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Tablespoon oregano
1/4 teaspoon ground cloves
1/2 cup cilantro, chopped
1 orange, sliced
2 pounds beef, your choice of cut (skirt steak or tips recommended)
In a large bowl, whisk all ingredients, except orange, together.
Place your meat in a gallon-sized zip-top bag, a shallow baking dish or a non-reactive (plastic or glass) container with a lid. If using a thick cut of meat, score meat but making small cuts about 1/4 inch deep. Lay orange slices across the meat.
Pour marinade over top. Lay orange slices across the meat.
Cover or seal and set in refrigerator for 6 to 48 hours before grilling.
Makes marinade for about 2 pounds of beef.
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