Thursday, May 12, 2011

Carne Asade (to try soon)

Carne Asada Steak (Mexican)

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Serves 4

4 six ounce portions of steak. I use tenderloin to keep it very
Juice of one lemon or lime
2 tsp of grated sea salt
2 tsp of grated pepper
1 Tbl of chile powder (I use a good quality of chile powder)
1 tsp of garlic powder
½ tsp of cumin

Drizzle the lemon juice over the meat. Rub around with your
fingers so it coats both sides. Then combine the spices in a
small bowl. Mix well. Then sprinkle them over the meat and rub
them in. Let sit for 30 minutes so the flavors sink in.
Lightly spray the grill with olive oil spray. Grill the steak to
your liking. Plan on about seven minutes per inch of thickness
for medium to medium rare.
Most often this kind of steak is served cut on the bias in thin
strips. That means cutting it perpendicular to the grain of the
meat. If you are using tenderloin like I was that really
doesn’t factor in.
Serve with a big salad loaded with veggies and you have a simple,
south-of-the-border meal.


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