CARNE ASADA

Growing up we didn’t eat a lot of red meat, so I was never much of a steak person. I usually ordered chicken dishes at restaurants and when I left for college I cooked mostly chicken or fish dishes. My husband changed that for me. He makes the most delicious steaks (seriously!). He learned the secret while he was serving in the Washington, D.C. area. One of the families he served, the Paradas, made the missionaries the most delicious steaks and Buddy asked him what his secret was to such delicious steak. The secret ingredient? Adobo seasoning. This stuff makes the most amazing steaks! (Most grocery stores carry it in the seasoning aisle. I’ve taken a picture of it so you can see what the bottle looks like. You’ll want the one without pepper.)
Every year for my birthday dinner I would ask Buddy to grill me one of those delicious steaks. One year they didn’t have any steaks that were a good price, and he came home with carne asada meat to grill instead. I had never had carne asada before and I thought I was going to be disappointed. Well let me tell you, I was far from disappointed. I loved it so much I now ask for carne asada as my birthday meal.  So before I post the steak recipe, I have to share the best carne asada recipe.
Some notes:
I usually buy my meat at Winco, which labels their meat as a carne asada, but it also is listed as a beef bottom round cut. So if your grocery store doesn’t carry it labeled as carne asada, you can ask them to slice up a beef bottom round roast. Most places are happy to do this for you if you ask.

Delicious carne asada recipe from everydayjenny.com

Adobo SeasoningGet this carne asada recipe from everydayjenny.comCarne Asada recipe from everydayjenny.com.

Carne Asada Recipe

4 garlic cloves, minced
2 jalapeños, minced
1 large bunch fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
Adobo seasoning
2 tablespoons dried rosemary

Add garlic, jalapeños, cilantro and salt and pepper to a small food processor and chop until everything is a fine consistency. Add the orange juice, lime juice and vinegar. Turn food processor on low and gradually add the olive oil until the mixture starts to pull away from the sides. You may need to add a bit more oil if the marinade seems too thick.
Sprinkle meat generously on both sides with the Adobo seasoning and dried rosemary. Let sit for 1 hour in fridge covered.
After one hour remove dish from fridge and pour marinade over meat. Make sure both sides are generously covered in liquid. Marinate for 1-3 hours.  BBQ on both sides for about 7 minutes for medium well. We love to serve it with white rice, corn tortillas, and fresh avocado, or it’s great with Mexican rice.

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