Carne asada - Page 1

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Posted: 7/16/2020 9:47:19 PM EDT

2 lbs skirt or thin sliced round (I like bottom round)
juice of 3 oranges and 4 limes (keep the rinds for later)
5 tbsp of soy sauce
3 tbsp of vegetable oil
5 tbsp red wine vinegar
1 sliced white or yellow onion
4 smashed cloves of garlic
1 tbsp sugar
black pepper to taste.

put it all together the day before and marinate in zip lock bags overnight. Add the orange and lime rinds to the bags. If the meat isn't covered, add some orange juice

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next day cook over charcoal w mesquite chunks, serve w warm tortillas and whatever else makes you happy.

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Posted: 7/16/2020 10:34:12 PM EDT

[#1]

Looks amazing OP!!

Posted: 7/17/2020 1:17:49 AM EDT

[#2]

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Memories of carne asada burritos at any of the ubiquitous taco stands in 80's San Diego....

Posted: 7/17/2020 3:31:51 PM EDT

[#3]

I have a skirt in my freezer, so I know what I am going to do with it.

Posted: 7/17/2020 9:28:06 PM EDT

[#4]

On average how thin should a bottom round be sliced?

From what I'm seeing looks as if 1/3" is about right. I'd think that 1/4" is a bit too thin.

Posted: 7/17/2020 10:18:16 PM EDT

[#5]

Is it just me or does anyone else think skirt steak is underrated?

Posted: 7/17/2020 11:04:44 PM EDT

[#6]

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Quoted:
On average how thin should a bottom round be sliced?

From what I'm seeing looks as if 1/3" is about right. I'd think that 1/4" is a bit too thin.

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That's about right. We get it cut this way from WinCo

Posted: 7/17/2020 11:06:00 PM EDT

[#7]

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Quoted:
Is it just me or does anyone else think skirt steak is underrated?

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I like it but can be a fattier and more chewy than the round.

Posted: 7/18/2020 5:18:36 PM EDT

[#8]

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Quoted:

I like it but can be a fattier and more chewy than the round.

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True, skirt seems to be better when sliced thinly across the grain of the muscle. It's also really easy to overcook on the grill IME. I pull mine off as soon as I see juices pooling on the top.

Posted: 7/20/2020 9:50:35 AM EDT

[#9]

OP, looks great except missing the key ingredients - chilies. Any reason no dried ancho, guajillo and chipotle in there? If you haven't tried that look into it. Everything else looks great, making me want to go get some skirt steaks and burn some coal!

Posted: 7/20/2020 10:17:49 AM EDT

[#10]

that's a long marinade. I usually opt more like 4-6 hours.

Posted: 7/20/2020 10:28:31 AM EDT

[#11]

I guess you don't need to pound it? (With a tenderizing hammer.)

Posted: 7/20/2020 10:59:49 AM EDT

[#12]

Parties at JLH3s house

Posted: 7/20/2020 11:53:39 AM EDT

[#13]

Good work! I freaking love carne asada tacos.

Posted: 7/20/2020 4:07:32 PM EDT

[#14]

Quote History

Quoted:
OP, looks great except missing the key ingredients - chilies. Any reason no dried ancho, guajillo and chipotle in there? If you haven't tried that look into it. Everything else looks great, making me want to go get some skirt steaks and burn some coal!

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I use all those regularly, but with this recipe I'm just trying to flavor the meat. I'm not trying to spice it up. I've got lots of hot sauces for that

Posted: 7/20/2020 4:07:56 PM EDT

[#15]

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Quoted:
that's a long marinade. I usually opt more like 4-6 hours.

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Now we're talking

Posted: 7/20/2020 5:44:25 PM EDT

[#16]

Would the steak be more tender if you added a half can of Coke to the marinade? I have used it to marinade some pieces of meat that were a little tougher than concrete and they came out amazingly tender.

Posted: 7/20/2020 7:59:08 PM EDT

[#17]

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Quoted:
Would the steak be more tender if you added a half can of Coke to the marinade? I have used it to marinade some pieces of meat that were a little tougher than concrete and they came out amazingly tender.

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Coke, etc. works, but that is what the citrus juices do. If you're worried, a couple of across the grain cuts will help, as well as assist in absorption of the marinade.

Posted: 7/20/2020 8:02:17 PM EDT

[#18]

Yeah ok. That’ll do.

Needs cervezita.

Posted: 7/21/2020 2:18:23 PM EDT

[#19]

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Quoted:

I like it but can be a fattier and more chewy than the round.

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Quoted:

Quoted:
Is it just me or does anyone else think skirt steak is underrated?

I like it but can be a fattier and more chewy than the round.

I like Skirt and Flank both but you gotta keep the time it spends on the grill low.
"Kiss the Grill" kind of thing.

Posted: 7/21/2020 10:07:06 PM EDT

[#20]

Looks great OP. Might have to give that recipe a whirl. I like some heat.. is there a type of pepper you'd recommend to throw in with the rest of the mix?

Posted: 7/22/2020 9:52:51 PM EDT

[#21]

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Quoted:
Looks great OP. Might have to give that recipe a whirl. I like some heat.. is there a type of pepper you'd recommend to throw in with the rest of the mix?

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As ahas been said, some guajillo chili is always a great place to start. Or some New Mexican Red.