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Carne Asada

AUGUST 2007

  • Yield: 6 servings

Ingredients

  • 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

Preparation

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.

Total preparation and cook time: 8-1/4 hours (includes 8-hour marinating time)

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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Carne Asada recipe

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