Carne Asada is a traditional Mexican recipe for a classic dish of beef thats marinated in a spicy olive oil, soy sauce, citrus juice and white wine vinegar blend before being cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Carne Asada.
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Ingredients:
3.5g fresh coriander, chopped
120ml olive oil (plus more for barbecuing)
4 tbsp soy sauce
juice of 1 lemon
juice of 1 lime
2 tbsp white wine vinegar
4 garlic cloves, minced
1 jalapeno chilli, de-seeded and minced
2 tsp chilli powder
1 tsp ground cumin
1 tsp dried Mexican oregano (Lippia graveolens) leaves
1 tsp ancho chilli powder
1 tsp sea salt
¼ tsp freshly-ground black pepper (plus more for barbecuing)
1kg bavette steak (flank/skirt steak), excess fat trimmed
Method:
In a medium-sized bowl whisk together all the ingredients (except the steak). Take 4 tbsp of the resultant marinade and refrigerate for later use.
Sit the steak in a large baking dish (or ziploc bag). Pour over the marinade, turning the steak a few times to ensure it’s thoroughly coated in the marinade. Transfer to your refrigerate and allow the meat to marinate. Do not marinate for more than 8 hours, or the steak will break down too much (typically 2–4 hours is optimal).
Remove the steak from the marinade, discarding any excess liquid. Pat the steak dry with kitchen paper and drizzle over a little olive oil, so that each side is coated. Season lightly on both sides with salt and freshly-ground black pepper.
In the meantime, pre-heat your barbecue to high heat (230–260°C). Cook the steak with the barbecue lid closed for 4–8 minutes per side, depending on thickness. If desired, brush the steak with the reserved marinade a few times during the grilling process for extra flavour.
Once done to your liking, remove the steaks from the barbecue and allow to rest for 5 minutes.
