How To Make Carne Asada
Today we are going to be doing carne asada.
Jose here, is slicing the skirt steak, filleting it against the grain.
He’ll trim off all the fat before we get started.
Since carne asada is a thinly sliced meat, you want to get it as thin as possible.
Lay it flat.
The rest of the steak that we have whatever we don’t use for our carne asada we slice it up and put it into other dishes so that way we don’t have any waste.
Now some cilantro, finely chopped. Jose is adding in his special enchilada sauce, which is our secret recipe.
You’ll use just a regular enchilada sauce.
We’ll use half a cup of olive oil, two tablespoons of balsamic vinegar, one tablespoon of lemon juice.
Then we are going to lay the steaks in the marinade, as flat as possible.
Then we’re gonna cover and put into the refrigerator for about twelve hours or so.
After that we put the meat onto the grill. You’re going cook the steak over medium-high heat for about two minutes on each side.
Here at the stop, we serve the carne asada platter with refried beans, Spanish rice, pico de gallo, guacamole, and sour cream..
As found on Youtube