Marilyn Odello – Serves 8

Carne Asada is a traditional Mexican dish. The marinade of citrus juice, vinegar, and soy sauce tenderizes the meat and spices, adding an incredible flavor. After it has been grilled, it is thinly sliced. Nothing beats the smoky richness of charred sliced steak in a carne asada taco, stuffed into tortillas. 

In March of 2020, COVID-19 changed everything. Busy lives screeched to a halt, and we lived in solitude. After a few months, the quarantine was lifted and “bubbles” were formed. My friends and I entered the phase where we cautiously and intentionally began interacting with each other. Masks were worn, and hugs were discouraged. We replaced hugs with elbow bumps, sanitized everything from door handles to cantaloupe, and dined outdoors. It was during this time that Marilyn shared her recipe for Carne Asada. It is in the top 10 of my recipe favorites because it is easy to make, feeds a crowd, and pairs well with guacamole (pg X), spicy gazpacho (pg X), and flan (pg X). 

Ingredients for steak

• 2 lb Flank or skirt steak
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper

Ingredients for marinade

• ¼ C Extra virgin olive oil
• ¼ C Soy sauce
• 2 Limes, juiced (about 2 Tbsp)
• 2 T Apple Cider vinegar
• 2 T Sugar
• 1 t Freshly ground black pepper
• 1 t Ground cumin 
• 4 Garlic cloves, minced (4 teaspoons)
• 1 T Chili garlic sauce (we call it rooster sauce)
• ½ C Fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!) 

Fixings 

• Chopped avocado
• Lime wedges
• Corn or flour tortillas
• Thinly sliced radishes
• Thinly sliced lettuce
• Pico de gallo  

Directions to Marinate the Steak

• Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.
• Place the steak in the marinade and turn it over a couple of times to coat thoroughly.
• Cover and refrigerate for four hours or even overnight.
• Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You’ll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second.
• Cook the steak on the grill. Remove the steak from the marinade. Gently brush off most of the cilantro and garlic bits (do not brush off the oil). Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing make for great flavor), then turn the steak over and sear on the other side. Now cut it into thin slices and serve with warm tortilla and all the fixings.