CARNE ASADA DINNER IDEAS RECIPES

Steps:

• Lay the skirt steak in a large nonreactive bowl or baking dish.
• Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
• Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
• Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
• Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve. 

Steps:

• Meat:.
• Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
• Pico De Gallo:.
• Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
• Guacamole:.
• Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
• Carne Asada Burritos:.
• Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
• On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
• Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.