Wednesday, January 15, 2014

Citrus Cilantro Steak Marinade "Carne Asada"

This is a really fun recipe to use for entertaining friends. You can do almost all the hard stuff well before guests arrive, so you can just enjoy the party without slaving over a hot stove. Serve with a topping bar to have a fun interactive dinner, while also being eye-catching and fresh. The following recipe will serve about 4 adults, double it up for a crowd or triple it for a party!!

Citrus Cilantro Steak Marinade “Carne Asada”

2 lbs Petite Sirloin Steaks
5 Mandarin Oranges, juice only
2 Limes, juice only
1 Lime, grated peel only
1 Grated Jalapeno
1/4 Cup Olive Oil
2 Handfuls Fresh Cilantro
2 Garlic Cloves, grated
1 Medium Shallot Clove, grated
1 tsp Cumin
1 Tbsp Paprika
2 tsp Salt
1 tsp Black Pepper
Sprinkle of Montreal Steak Seasoning

Grilled Flour Tortillas, for serving

Gather your ingredients, rinse the veggies and cilantro.You'll need a non-metallic bowl. A grater and chefs knife make the slicing and dicing quick work. I like to grate everything that needs to be grated, first, so I’m not switching back and forth with utensils. In a bowl, grate the lime peel. Grate the jalapeno, seeds and all, just not the stem. Grate Shallot and Garlic. Squeeze juice of small Mandarin oranges and limes. Add olive oil, whisk for a minute or so to blend. Chop parsley and add to bowl. Add cumin, paprika, salt and pepper. Whisk until blended.

Cut the steaks in half to make smaller steaks. You will thinly slice the steaks later before serving, so cutting them smaller makes for more surface area for the marinate = more flavor!

Toss the meat in the marinade, covering each side and sprinkle with Montreal seasoning. Marinate for 4+ hours. Halfway through marinating, I flipped them and sprinkled the other side with Montreal Seasoning.

After 4 hours of marinating, the change in color comes from the citrus working on the steaks.
When you are ready to cook them, they can be broiled or pan seared or a scorching hot pan. We (the guy and I) love using our grill, so he and grilled them; I think they do come out best by grilling. Get the grill super hot before putting the meat on. We did 5 minutes per side (the other half does most of the actual grilling, so I just kind of helped in the process). Steaks were about medium rare at that point but on the rare side, so we gave the bigger pieces another minute per side. Then, they were perfect!!!!

While the grill is hot, throw Flour tortillas on to char them up a bit. 

Let the meat rest for 5-10 minutes before slicing. Slice into thin slices. 

Serve with a variety of toppings. If you are entertaining a crowd, some ideas for a topping bar include lime wedges, sliced red cabbage, romaine lettuce, sliced cucumber, sliced radish, cheddar cheese, onion, sour cream and homemade Blanched Tomato Citrus Salsa (recipe to follow on the blog tomorrow!!) Check out the pictures, having the toppings buffet style make it fun, fresh and pretty!

Happy Cooking, Grilling and having Carne Asada and wine (beer or margaritas, too) with friends!!!!


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