Carne Asada Marinade

Carne Asada Marinade

This carne asada marinade is an amazing concoction of citrus, spice and sweet.  It is flavorful without being overpowering.  The lemon juice gives it a bright flavor, the amount of spice was perfect.  I am definitely going to get a lot of use out of this carne asada recipe.

 As I was visiting blogs the other night I came across a picture of marinated mushrooms on Debi Wyland’s blog Life Currents that made me stop in my tracks and just stare at it. First of all, I’m not a mushroom person. However, there I was, staring at the most gorgeous mushrooms I’d ever seen, trying to remember why I didn’t like them.  Then, my curiosity got the best of me as I read her post about the Asada Marinade that she used to make her mushrooms. It was gloriously tempting to me. Because of that, I was so impressed with the recipe, I left Debi a comment telling her I would make the marinade. And I did.

How I made the Carne Asada Marinade

I had a small piece of sirloin steak (about 8 ounces) that I cut against the grain into thin strips. I also had fresh green and red peppers from our garden and decided they would be perfect to marinate along with the steak. The steak and peppers were pan-fried until the steak was no longer pink and the peppers were soft. It was delicious!

The wonderful thing about marinades, especially the marinade for this carne asada marinade, is that you can take a cheaper cut of meat and make it taste like a million bucks with simple ingredients from your pantry. I started the recipe by using an eight-ounce sirloin steak. If you don’t have a sirloin steak try using one of these beef cuts…

If you don’t have a sirloin steak for your Carne Asada Marinade, try this!

• beef cubes for kabobs
• flank steak
• skirt steak
• sirloin tip
• bottom round
• eye of round
• top round

When using a less expensive cut of beef always cut it against the grain into thin strips.

How much meat do you want for your Carne Asada Marinade?

Carne Asada Marinade can be doubled or tripled depending on the amount of meat you want to marinade. Place the steak strips into a plastic bag big enough to hold the sliced beef and marinade.

Next, I placed all the marinade ingredients into a medium bowl and whisked them together to combine well.

Marinade ingredients:

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 1 small onion, diced
• 1 Teaspoon minced jarred garlic
• 1/2 Teaspoon red pepper flakes
• 1/2 Teaspoon ground cumin
• 3 Tablespoons dark brown sugar
• Juice of one lemon

Place the marinade into the plastic bag with the beef slices.  I added the fresh green and red peppers from the garden into the bag, then zipped the bag up and placed it into the fridge for 1 hour. You can marinade the steak and peppers up to 24 hours if you like.

I drained the marinade from the steak strips and peppers then discarded it. I placed a little olive oil in a saute pan and cooked until the beef strips were to our liking and the peppers were soft.

The marinade is an amazing concoction of citrus, spice and sweet.  It’s flavorful without being overpowering.  The lemon juice gives it a bright flavor, the amount of spice was perfect.  I am definitely going to get a lot of use out of this carne asada marinade recipe.

A lot of use as in…why not try it using boneless chicken breast cut thinly or into chunks for kabobs.  Pork chops would be delicious as well. When you’ve got a winner, use it!  Carne Asada Marinade… an easy delicious dinner waiting to happen, Enjoy!

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Carne Asada Marinade

Ingredients

• Carne Asada Marinade - you may want to double the marinade recipe depending on the amount of meat you have.
• 1/2 cup olive oil
• 1/3 cup soy sauce
• One small onion diced
• 1 teaspoon minced garlic jarred
• 1/2 teaspoon red pepper flakes use more if desired
• 1/2 teaspoon ground cumin
• 3 tablespoons dark brown sugar
• Juice of one lemon
• 8 oz Sirloin Steak cut against the grain into thin strips
• 1/2 green pepper cut into strips
• 1/2 red pepper cut into strips

Instructions

• Place all marinade ingredients in a medium bowl and whisk to combine.
• Slice steak against the grain into thin strips. Place the marinade in a zip lock bag along with the steak strips and peppers. Remove the air from the bag, zip it closed and refrigerate at least 1 hour and up to 24 hours.
• Drain the marinade from the steak and peppers and discard.
• Pan fry the steak and peppers until no longer pink and peppers are soft.

Video

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