Any good carne asada recipes?

Question

I already have the carne asada, so I don't need a recipe for the marinade. All the recipes I have found are the same - grill the meat, slice in thinly and serve in tacos or fajitas. There's only so many tacos a person can eat - any ideas for various ways to serve it or other side dishes to go with it?

Answer 1

Carne Asada

20 oz top sirloin steak
2 tb vegetable oil
1/2 ts dried leaf oregano, crushed
1/2 ts salt
1/4 ts coarsely ground pepper
1/4 c orange juice
1 tb lime juice
2 ts cider vinegar
2 orange slices, 1/2" thick

Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.

Answer 2

This simple garlic and olive oil rub is a great way to marinate beef steaks before grilling."
Original recipe yield: 6 servings.
Prep Time:5 Minutes Ready In:2 Hours 5 Minutes Servings:6 (change).

INGREDIENTS:
3/4 cup extra virgin olive oil
4 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
salt and pepper to taste

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DIRECTIONS:
In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

Answer 3

Serve it over spanish rice. It's pretty good like that, with sauteed onion and bell pepper on top.

Answer 4

1.Taqueria Style Tacos - Carne Asada
INGREDIENTS:
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

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DIRECTIONS:
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.


2.Carne Asada Marinade
INGREDIENTS:
3/4 cup extra virgin olive oil
4 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
salt and pepper to taste

DIRECTIONS:
In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.


3.Carne Asada Recipe

Ingredients
• 4 beef round (sirloin) tip center steaks, cut 1 inch thick (about 8 ounces each)
• Salt

Marinade
• 2/3 cup prepared Italian dressing
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chili powder

Toppings
• Chopped fresh cilantro, chopped tomato, sliced avocado, dairy sour cream (optional)

Preparation
1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 1 hour.

2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.) Season with salt, as desired. Serve with toppings, if desired.

Makes 4 servings.

5.Pork Tacos Recipe

Ingredients
• 1 pound ground pork
• 3 red potatoes
• 8 taco shells
• 1 cup iceberg lettuce, shredded
• 1 cup chopped fresh tomato
• 1/4 cup sour cream
• Salt
• Pepper

Preparation
Lightly brown, but don't completely cook, ground pork in a large skillet. Grate the potatoes (ala hash browns) and add to pork. Mix together with enough water only to cover the bottom of the skillet. Cover skillet and let simmer approximately 15-20 minutes, until potatoes are soft. Add salt and pepper to taste and spoon into taco shells. Top with lettus, tomatoes and sour cream. Makes 8 tacos.