Saturday, March 19, 2011

Carne Asada

     "Carne Asada" in English means roasted beef.  The typical preparation is often stir fry, with tortillas or as fajitas’.  As a rule these dishes consist of thin strips of beef (usually flank steak) served with a variety vegetables, condiments and sauces.  Also known as bavette, flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. 
     The flank steak used for this recipe is also known as arrachera in Mexican cuisine. Flank steak is best when it has a bright red color because it comes from a strong, well-exercised part of the cow; it is best prepared when cut across the grain. Variations are easy and typically involve substituting the ingredients used to marinate the beef. 
 ½ Cup Tequila (top shelf)
 ¼ Cup Lime Juice
 ¼ Cup Lemon Juice
 ¼ Cup Orange Juice
 1 Strong Tbls. Minced Garlic
 ½ Cup Onion, grated/diced
 1 Tsp. fresh ground Black Pepper
 1.75 – 2 Lbs. Flank Steak (Organic)
 Wheat Tortillas
 Salsa or Taco Sauce
 Guacamole (from scratch; kind of…)
 Green Chilies (pickled)
 Jalapenos (sliced)
 Grilled vegetables (onion, bell peppers)
1. Marinade - Mix tequila, juices, garlic, onion, Tabasco and pepper in a bowl and mix well. Reserve a ¼ cup of the marinade. Add the flank steak to the bowl, cover and marinade overnight; turn occasionally
2. Cooking and serving - Fire up the BGE to medium high heat (direct). Sprinkle water on tortillas, stack and place on grill in Aluminum foil for a few minutes; turning once. Remove and place in a covered container.
3. Optional: Grill vegetables until tender and remove.
4. Remove steak from marinade and cook to desired doneness (10-15 minutes for rare). Brushing with reserved marinade when turning.
5. Cut into thin slices across the grain (A MUST).
6. Serve on tortillas with guacamole and taco sauce and the optional grilled vegetables.