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It’s all in the Marinade! Grilling the Perfect Carne Asada

by Stephen Chavez May 26, 2011

In many households on the west coast this Memorial Day Weekend, many families and friends are gathering for not a BBQ, but as we like to call it, a “Carne Asada.” And, although other items are featured on the grill, it is the flank steak marinated in citrus juices and other spices that takes center stage. Carne asada marinades vary from household to household. Some people add a cerveza to the mix, others squeeze oranges, lemons and limes. The following basic recipe is from our dear friend Herbert Serrano from Sherman Oaks, Calif.

 

Herbert Serrano’s Carne Asada Recipe Word-for-Word: 

 “In a large bowl rub the following into the carne (skirt or flank steak):  Cumin, chili powder, crushed garlic and a little bit of olive oil so it is easier to rub into the meat. I don’t have ratios or quantities. I just do it to taste and then cover with some sliced onions and sliced oranges. Cover the bowl with foil and place in fridge for at least 6 hours.”

Good ol' Herbie

 

Dear Readers: If you have a carne asada marinade recipe and want to share it with others, please send it to us. We’d love to include it in our Memorial Day Weekend tribute to the almighty outdoor grill.

The post It’s all in the Marinade! Grilling the Perfect Carne Asada appeared first on Latino Foodie.




Stephen Chavez
Stephen Chavez

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