With a marinade of lime with garlic, this Asada meat recipe is both tasty and tender! Serve it as tacos, burritos or rice with your favorite condiments.
- Taste: Beef is marinated in a vibrant marinated of lime and citrus juice. Grilling adds a smoky flavor to this juicy steak.
- PREP NOTE: Marinate the side or skirt for at least 4 hours or during the night to keep and flavor the meat. If you use more tender cuts of meat, reduce marinating time.
- Recommended tools: Advice to meat thermometer To check the steak.
Tips for ingredients for ASADA meat
- Steak: I use the skirt or steak next to this recipe. Other steaks can be used; However, marinating time should be reduced.
- Citrus: The acidity of the orange juice and lime tends the steak.
- I am sauce: Adds both salt and a salty flavor.
- Jalapeño: It adds slight heat; Remove the seeds for less spices or replace them with a pepper for more heat.
How to do meat asada
- Mix the ingredients of the marinade and Marina the steak (complete recipe below).
- Remove the steak from the marinade and grid.
- Let the steak rest, then cut the wheat.
Make sure to cut the meat against wheat. You will see long fibers in the meat, cut through the tender beef fibers. If you cut with the fiber, you will become hard and rubbery meat.
Favorite toilets
ASADA meat is so tasty that I add only a few basic seasonings. We serve it more often as a grilled tacos tacos.
- Sauces: Serve with a Pico de Gallo or homemade Guacamole
- Vegetables: Add yellow onions to diced, sliced radishes, green chillies or jalapentos.
- Serve with one side of the Slaw of Cilantro Jicama spicy.
Leftovers?
Keep the ASADA meat separate from the tortillas and condiments in a covered container in the refrigerator for a maximum of 4 days. Freeze the leftovers in a zip bag for a maximum of two months and defrost them in the refrigerator.
More favorites of Mexican inspiration
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Roast meat recipes
This Asada meat recipe is full of a marinated estate steak and all your favorite condiments!
Prevent the screen from becoming dark
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In a blender, add the orange juice, fresh lime juice, vegetable oil, soy sauce, halved and sown jalapeno, 3 cloves of garlic and cumin. Pulse to mix.
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Place the side steak of the side in a shallow dish or a plastic bag that can be used and pour the marinade over it. Make sure the steak is well covered and marinated for at least 4 hours or during the night in the refrigerator.
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Preheat the grid to a medium-high heat. Remove the steak marinated from the refrigerator and leave it at room temperature while the grill warms up.
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Grill the steak for 7-9 minutes on one side. Turn the steak and cook for another 5-7 minutes or until it reaches Doneness’s desired level.
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Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
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While the steak is resting, grilled corn tortillas until they are softened and slightly golden on the edges. Wrap the heated tortillas in an aluminum sheet to keep them warm.
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After the steak rested, cut it against wheat And then cut it into small pieces.
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Assemble the tacos by filling the heated tortillas with steak, Pico de Gallo and Guacamole.
The remaining steak can be kept in a covered container in the refrigerator for a maximum of 4 days. Be on the hob or grilled and add comparts, salads or quesadillas.
Calories: 351 | Carbohydrates: 28G | Protein: 28G | Fat: 14G | Saturated fat: 8G | Cholesterol: 68mg | Sodium: 337mg | Potassium: 570mg | Fiber: 3G | Sugar: 3G | Vitamin A: 79Iu | Vitamin C: 20mg | Soccer: 75mg | Iron: 3mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, dinner, appetizer, lunch, main dish
Kitchen American, Mexican© Spendewithpennies.com. The content and photographs are protected from copyright. The sharing of this recipe is both encouraged and appreciated. It is strictly prohibited to copy and/or glue complete recipes to any social media. Please view my policy of use of the photo here.
