Carne Asada


  • 1/4 cup NAKANO Seasoned Rice Vinegar Original
  • Zest of two limes
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 2 pounds tenderloin, short loin, or skirt steaks


  1. Carne Asada is often a very thin steak, seared quickly in a hot frying pan. For the grill, use steaks that are about 1/2-inch thick. In a small bowl, stir together all ingredients except steaks. Place steaks in a sealable gallon plastic bag. Pour marinade over meat; seal bag. Refrigerate 8 hours or overnight; turn bag over at least once during marinating time. To cook, grill steaks over direct high heat until done as desired. Discard any remaining marinade.
  2. Total preparation and cook time: 8-1/4 hours (includes 8-hour marinating time)
  3. Nutrition information per serving: 210 calories, 29 g protein, 1 g carbohydrate, 0 g dietary fiber, 9 g fat, 3.5 g saturated fat, 80 mg cholesterol, 140 mg sodium
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