DINNER IDEAS WITH CARNE ASADA RECIPES

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CARNE ASADA - STEAK - EASY DINNER RECIPES



Carne Asada - Steak - Easy Dinner Recipes image

This easy dinner recipe blends cumin, Mexican oregano and chipotle spices for a zesty take on a simple skirt steak.

Provided by Frank P. Melodia

Categories     Barbeque    Cinco de Mayo    Father's Day    feed a crowd    Fourth of July    Mother's Day    dinner    lunch    main dish

Total Time 36 minutes

Prep Time 20 minutes

Cook Time 16 minutes

Yield 4

Number Of Ingredients 17

1 tsp. ground chipotle chili
1 tsp. ground cumin
1/2 tsp. dried Mexican oregano
1/2 tsp. kosher salt
1 large skirt steak
3 tbsp. extra-virgin olive oil
1/2 lime
1 large sweet onion
1 red bell pepper
1 yellow bell pepper
1 large poblano or Anaheim chile
2 clove garlic
1/4 c. chopped cilantro
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
12 corn tortillas
Lime wedges

Steps:

  • Combine chipotle, cumin, oregano, and salt in a small cup. Rub steak pieces with 1 tablespoon of the oil, then with spice mixture. Squeeze juice from lime half over steak pieces. Heat a stove-top grill pan over medium heat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and chile; sauté 4 minutes. Add garlic and continue to sauté 4 to 6 minutes, or until crisp-tender. Remove from heat; stir in cilantro and season with kosher salt and pepper. Grill steaks 3 minutes per side for medium-rare. Remove from grill; let rest 5 minutes. Slice against the grain and serve with pepper mixture, warm tortillas, and lime wedges.

Nutrition Facts : Calories 565 calories

CARNE ASADA RECIPE | REE DRUMMOND | FOOD NETWORK



Carne Asada Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

2 pounds skirt steak
1/2 cup cilantro leaves and stems, finely chopped
1/2 cup olive oil 
1/3 cup freshly squeezed orange juice (1 large orange) 
1/4 cup freshly squeezed lime juice (2 limes) 
3 tablespoons honey 
2 tablespoons Mexican oregano or other oregano 
4 cloves garlic
1 serrano chile, seeds removed 
Kosher salt and freshly ground black pepper 
2 limes, cut into wedges, for serving

Steps:

  • Place the skirt steak in a large glass bowl or resealable plastic bag.
  • To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
  • Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
  • Preheat a grill or grill pan over medium-high heat.
  • When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
  • Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

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