Friday, July 16, 2010

Carne Asada Steak Fajitas

dang this marinade is good! 

sometimes there is nothing like some sizzling steak fajitas. however, making them at home is not only easy and delicious but you can control exactly what goes into them as well. you can really add whatever you like to your grilled steak but i like mine with homemade guacamole, some shredded cheddar, sauteed peppers and onions, and a dollop of greek yogurt all wrapped up in a warm whole wheat tortilla.
if you have the time, let the beef (i use skirt steak but flank steak works well too) marinade overnight or up to 24 hours for maximum flavor. but i marinated mine all day (about 7 hours) and it was still delicious. i think i originally found the recipe on but i have changed it enough i feel comfortable calling it my own. i grilled mine on my trusty charcoal weber grill over hot coals for 5 minutes a side.
a secret tip that i have been trying with great success recently is placing the hot, right-off-the-grill meat back into the leftover marinade. after you remove the raw meat from the marinade, pour the leftover marinade into a small saucepan and bring to a boil for at least 5 minutes. remove from heat and let sit. when the steak comes off the grill, place it right back into the cooled, boiled marinade and let it sit for 5 minutes before slicing. the hot meat will absorb more of that amazing flavor. any leftovers i store in a tupperware container in the marinade guaranteeing it won't dry out.

Carne Asade Marinade

1/8 cup vegetable oil
1/2 cup red wine vinegar
zest of 1 lime
1/3 cup lime juice
1/3 cup orange juice
1/2 cup water
3 garlic cloves, minced
1 tbs salt
1 tbs cumin
1 tbs mexican oregano
1/2 tbs chipotle chili pepper
1/2 tbs chili powder (use 1 tbs of chili powder if you don't have chipotle chili pepper)
1/4 tsp ground cloves
1/4 cup cilantro minced

whisk all ingredients together in a large shallow baking dish or airtight container. add in skirt steak to marinate at least 6 hours up to 24 hours.

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