It was almost warm today! And, nothing makes me happier than a sunny day! Last year, I really got into a Carne Asada kick… we were living near the beach, and almost every weekend during the summer we would marinade some beautiful meat, head to the beach for a few hours, and come home and cook some delicious Carne Asada & Cheese Dip, and drink a few Coronas! It really was the perfect plan for a summer weekend! We hadn’t cooked this meal in what seems like forever so, when I saw the sun out this morning … I knew it was the perfect time! {And, I hadn’t blogged about it yet… oh, ya the pictures!}
According to Wikipedia, Carne Asada literally means “roasted meat” … My definition? … Heaven! Let me show you why…
You will need:
{Recipe adapted from Simply Recipes.com}
- 2 pounds of Skirt Steak
- 4 garlic cloves, minced (I’m a garlic lover, I used approx 7-8 cloves)
- 1 jalapeno pepper, minced
- 1 teaspoon ground cumin
- 1 large handful of cilantro, finely chopped {There is great flavor in the stems – don’t be afraid to chop them too}
- Sea salt and pepper, to taste
- 2 limes, juiced
- 2 tablespoons white vinegar
- 1/2 teaspoon sugar
- 1/2 cup olive oil
And, here’s what you do!
Lay the skirt steak out on a flat surface and season generously with salt and pepper. Rub it in with your hands. Let the meat sit while you make the marinade. To make the marinade, combine all the above ingredients in a medium mixing bowl.
{are the striations on this skirt steak not the most beautiful things you have ever seen?}
Once you have completed the marinade, pour over the meat in a bowl or dish which you can cover.
Cover and refrigerate for 3-4 hours. {Trust me, it’s worth it!} Meanwhile…. let’s talk about Cheese Dip {yes, please}
If I had known how easy cheese dip was to make, I would have made it years ago … {and, I’d be a heck of a lot larger than I am now!} This dip an amazing appetizer to this Carne Asada … and will hold you down until the meat is ready. Just grab a few Coronas and you’ll be alright! To make the cheese dip you will need:
- Cajun Chef – Nacho Slices Jalapenos, minced {2-3 large spoonfuls}
- 1/2 pound Ground Beef
- Approx 1/2 pound of White American Cheese
- Milk
The process is crazy simple – Set yourself up with a double boiler. If you don’t have one, get two pots {one smaller than the other} fill the bigger one half full with water, and float the other one inside it. You just don’t want to burn the cheese – and puting it directly on the burner will do that! … Cube the cheese, mince the jalapenos, and brown the ground beef.
Add the cheese and jalapenos. Add milk until the cheese cubes are about halfway covered.
Let cheese cook slowly until fully melted – then add meat. Cook a little bit longer on low, string occasionally. Serve with corn chips.
Now, back to the meat!!! After you let the meat marinade for 3-4 hours, prepare your grill {or if cooking inside, a large fry pan}. Remove the meat from the marinade and try to get excess off so it does not burn. Grill meat for a few minutes on each side. Depending on thickness. This should only take a few minutes total. When done, remove from heat and let sit for approx 5 minutes.
To Serve: Warm some corn tortillas in a fry pan over medium/high heat for approx 20-30 seconds each side. Serve with chopped cilantro and onion. {Yes, in America you’d be piling on the sour cream and cheese, but think outside the box. This is how it is served at roadside stands, and it’s good – I promise}
I hope you enjoy this meal as much as we do! There is something about this meat that is so delicious. And, combined with the cheese dip and some good ‘ol Corona .. it is the perfect meal for a sunny day or summer afternoon! Keep your fingers crossed – warmer weather coming our way! Night ya’ll!
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