Carne Asada
Whip up this easy Carne Asada dinner tonight using holiday leftovers. Thin sliced prime rib is marinated in a citrus mojo for true Mexican flavor and topped with fresh pico de gallo. Serve on tacos or tortillas and, believe me, no one will believe it's leftovers! Option included for grilling a marinated skirt steak.
Servings: 6 servings
Calories: 551kcal
Ingredients
- 1 ½ pounds leftover prime rib or skirt steak
Mojo Marinade
- 2 teaspoons minced garlic
- 1 jalapeno chopped
- ½ cup fresh cilantro chopped
- salt & pepper to taste
- ¼ cup bottled lime juice
- ¼ cup prepared orange juice
- 2 Tablespoons vinegar
- ½ cup olive oil
Pico de Gallo
- 4 tomatoes chopped small
- ½ onion chopped small
- 1 jalapeno pepper chopped small
- 1 Tablespoon lime juice
- ½ cup fresh cilantro chopped fine
- 1 ½ teaspoons minced garlic
- salt & pepper to taste
- 1 Tablespoon olive oil
Instructions
- If using leftover prime rib, slice the beef into long thin strips. If you are going to grill a skirt steak, leave whole to marinate and cut prior to serving.
- Prepare and combine all the mojo sauce ingredients together.
- Place meat, either raw skirt steak or cooked prime rib, and marinade into resealable zippered bag and refrigerator for at least 1 hour.
- Make pico de gallo by mixing all ingredients together in a small bowl.
- Place in refrigerator for at least 30 minutes.
- Just before serving, heat the beef up quickly, about 3-5 minutes in a skillet. If grilling skirt steak, preheat grill to high and cook about 4 minutes per side. Remove and slice.
- Serve with warm tortillas (use a gluten free version for a delicious gluten-free meal), grated cheese, sliced avocado and pico de gallo.
Notes
Mojo Marinade recipe by Tyler Florence
Nutrition
Calories: 551kcal | Carbohydrates: 7g | Protein: 16g | Fat: 50g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 57mg | Potassium: 511mg | Fiber: 1g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 28.1mg | Calcium: 24mg | Iron: 1.9mg
