Carne Para Asar (Mexican Beef Marinade)
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Total Recipe Time: 30 to 40 minutes
Marinade Time: 6 hours to overnight
Makes 8 servings
2 pounds beef Flank or Skirt Steak
Chopped fresh cilantro (optional)
1/3 cup fresh lime juice
1/3 cup vegetable oil
1 tablespoon white vinegar
1-1/2 teaspoons dried marjoram leaves
1-1/2 teaspoons dried Mexican oregano leaves
1-1/2 teaspoons garlic powder or 2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
|1.||Combine Marinade ingredients in large nonreactive bowl. Place beef Steak and marinade in food-safe plastic bag; turn Steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
|2.||Remove Steak from marinade; discard marinade. To grill Flank Steak, place Steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes; 7 to 12 minutes for Skirt Steak (over medium heat on preheated gas grill, covered, 16 to 21 minutes; 8 to 12 minutes for Skirt Steak) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve Steak across the grain into thin slices. Garnish with cilantro, if desired.
Cook's Tip: To broil Flank Steak, place Steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for or medium rare (145°F) to medium (160°F) doneness, turning once.
Nutrition information per serving, using skirt steak: 242 calories; 17 g fat (6 g saturated fat; 6 g monounsaturated fat); 49 mg cholesterol; 153 mg sodium; 1 g carbohydrate; 0.2 g fiber; 21 g protein; 3.7 mg niacin; 0.4 mg vitamin B6; 3.7 mcg vitamin B12; 2.4 mg iron; 16.0 mcg selenium; 4.9 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.
Nutrition information per serving, using flank steak: 202 calories; 11 g fat (3 g saturated fat; 2 g monounsaturated fat); 42 mg cholesterol; 122 mg sodium; 1 g carbohydrate; 0.2 g fiber; 24 g protein; 6.8 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.6 mg iron; 27.2 mcg selenium; 4.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc.