Friday, June 10, 2011

Carne Asada (Zesty Steak)

Although I am not really into beef, this is one of
those dishes where I will make an exception.  

Carne Asada is awesome with black beans
and rice . . . and don't forget some good bread.

  • 1/4 cup original flavor seasoned rice vinegar
  • Zest of 2 limes
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro (optional)
  • 2 pounds skirt steak

  1. In a large resealable plastic storage bag, combine the rice vinegar, lime zest and juice, the olive oil, garlic, oregano, salt, and cilantro, if desired; mix well. Add the steaks to the bag, and seal. Refrigerate for at least 2 hours, or overnight.
  2. Heat a large skillet over high heat. Add the steaks, discarding any marinade, and cook for 4 to 5 minutes per side, or until desired doneness. Slice thinly and serve.

Source:  Mr. Food

1 comment:

(Lady Gourmet) Catherine said...

Dear Gina, Can never forget some good bread! Skirt is one of my favorites. Sounds delicious! Have a wonderful, blessed weekend. Catherine xo

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