Mexican On The Menu – Carne Asada

Carne Asada

In Mexican cuisine, carne asada means “grilled beef”, though any type of dry heat cooking may be used, and is made from a thin marinated skirt steak. In my case, I wanted to use up some leftover standing rib roast that I had made over the weekend (I know you are saying what? leftover prime rib? – that is almost unheard of) so I adjusted a recipe I found online and it came out so delicious that I wish I had more leftovers! I also made a pico de gallo to go with it which was like the icing on the cake – oh it was so gooood!



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Carne Asada

Ingredients:

  • 1-1/2 pounds beef, skirt steak or left-over prime rib

Mojo Marinade
(original recipe by Tyler Florence)

  • 2 teaspoons minced garlic
  • 1 jalapeno, chopped
  • 1/2 cup fresh cilantro, chopped
  • salt & pepper to taste
  • 1/4 cup bottled lime juice
  • 1/4 cup prepared orange juice
  • 2 Tablespoons vinegar
  • 1/2 cup olive oil

Pico de Gallo

  • 4 tomatoes, chopped small
  • 1/2 onion, chopped small
  • 1 jalapeno pepper, chopped small
  • 1 Tablespoon lime juice
  • 1/2 cup fresh cilantro, chopped fine
  • 1-1/2 teaspoons minced garlic
  • salt & pepper to taste
  • 1 Tablespoon olive oil

Directions:

Cut the beef into long thin strips. Mix all the mojo sauce ingredients together and place meat and sauce in resealable zippered bag. Marinate in refrigerator for at least 1 hour.

Make pico de gallo by mixing all ingredients together then let sit in refrigerator for at least 30 minutes.

Just before serving, heat or cook the beef up quickly in a skillet and serve with warm tortillas (use a gluten free version for a delicious gluten-free meal), grated cheese and the pico de gallo.

Serves 4-6.

Wine Pairing: Stick with a full-bodied red wine that has jammy or fruity characteristics such as a Zinfandel, Malbec or a Rioja.

Check out these items to serve the meal in authentic Mexican style!

Molcajete – Authentic Mexican Mortar and Pestle

Nordic Ware Tortilla Warmer, 10-Inch

Lodge L9OG3 Pre-Seasoned Round Griddle, 10.5-inch

I am sharing this recipe with these great link parties:

Munching Mondays @ nibbles by nic; What’d You Do This Weekend @ tumbleweed contessa; Mix It Up Mondays @ Flour Me With Love; Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms; Marvelous Mondays @ the Bitter Side of sweet; Mouthwatering Mondays @ a Southern Fairytale; Busy Monday @ A Pinch of Joy; Mostly Homemade Mondays @ Homegrown & Healthy; Monday Block Party @ Hungry Happenings

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11 comments

  1. Eli Pacheco says:

    1. I love the idea of using leftover prime rib for this.

    2. You’re making my ham sandwich for lunch feel woefully inadequate.

    3. So glad I found this through the #TastyTuesdays linkup.

    • Linda Warren says:

      Sorry about your ham sandwich! lol This recipe is a great way to change up leftover beef into something that you would think was made that same day. Thanks for stopping by.

  2. Kelli @ The Sustainable Couple says:

    I’ve got to try this for one of my husband and I’s date-night dinners. I’m going to pin this to our Mostly Homemade Mondays board. Thanks for sharing on Mostly Homemade Mondays. I can’t wait to see what you link up tomorrow!

    Kelli @ The Sustainable Couple

  3. Miz Helen says:

    Carne Asada is one of our all time favorite Mexican dishes, we think it is a must for a Mexican buffet. Thanks so much for joining our Foods of The World Tour to Mexico, hope you will join in France next month.
    See You Soon!
    Miz Helen

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