Carne Asada

Carne Asada
1 Flat Iron Steak (1 skirt steak or 2 hanger steaks)

Marinadejuice of 1 limes
1/4 C olive oil
(1/4 C minced cilantro - I did not have this)
(1-2 Serrano chillies minced (to taste) - I omitted this)
1 Tbs minced garlic
1 tsp sugar
1/2 tsp ground coriander seed
1/2 tsp Mexican oregano
1/4 tsp ground cumin seed
2 tsp kosher salt (less if using table salt)
black pepper to taste
(1 Tbs pureed kiwi (optional)I did not have this)

garnish
(1/4 C sweet onions minced - I did not have this)
(1/4 cilantro minced -I did not have this)
Avocado, cubed
Queso Fresa Cheese (Cheddar would be fine, but different from this)
Salsa
Fresh lime juice

1 batch of homemade tortillas (You can serve this without a tortillas, or you can serve them on corn tortillas for a wheat free option. It is the more authentic way to do it.)

Combine all the marinade ingredients in a container with a lid that will fit the meat. Kiwi has a powerful enzyme called actinidin that breaks down protein, making it a great addition to the marinade if you don’t plan on letting the meat marinate overnight. Taste it and add more salt or sugar if needed. It should be relatively salty, but not so salty that it burns your tongue. The sugar is a personal preference thing. If you like it sweeter, add more sugar.


Cut the marinaded meat into small bite size pieces and saute in a stir fry style. Be careful to not overcook the meat.
(Here's her recommendations: When you’re ready to grill the meat, remove it from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure the Carne Asada will cook evenly. If you’re using a broiler, move the rack to the top position and turn the broiler on high, with a grilling rack on top of a baking sheet. Scrape any excess marinade off the meat and place the meat on the grill. Cook until nicely browned on one side, flip and brown the other side. Skirt steak will cook much faster than hanger steak, so be careful not to overcook it.

Transfer the Carne Asada to a cutting board and let it rest for at least 5 minutes. Use a sharp knife to roughly chop up the meat then add it to a bowl with the sweet onions, cilantro, and any juices that accumulated on the baking sheet or cutting board.

Serve the Carne Asade with fresh tortillas and Pico De Gallo.)

I served mine by placing the shredded Queso Fresca and some avacado on a tortilla, adding the meat and squeezing a bit of lime over everything.

We thought this was very tasty. Too bad Ethan is away at camp and did not get to try this one. I'll have to make it again.