Throwdown #14: Carne Asada


 
Let me understand this "cook" correctly, if I can. The dish is essentially, or usually, a flank or skirt steak, marinaded, that afterward I can do anything that I please with it, doesn't have to be a taco, slapped between two pieces of bread etc. In fact, I can pile it high on top of a baked potato if I wish. Is that right. It is usually a flank or skirt steak, could be a porterhouse, so as long as it is sliced thin. Am I correct?
 
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This is how I think of carne asada...as an ingredient that goes into something, like a taco or burrito, but could be served on a plate. There's nothing to say you couldn't put it on a baked potato, but that would not be a common way to serve it.

And the usual preparation is to slice it thin first, then season/marinate, then grill it.
 I stand corrected...I've read this on some sites, but it's not necessarily the usual approach.

Maybe we need a short training course on carne asada from Tony or Maribel. I'm sure I'd learn a lot. :)
 
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Jim Lampe said:
David, how about this for a description :)
Click to expand...

Yes, I looked there as well as other places, and that was the point of my question, it is grilled meat.....what one does with afterward is up to each cook, and yes, I could have a baked potato. stuffed with Carne Asada....................d
 
Awesome throw down...I was actually recently looking up carne asada on the forums! I'm in, and probably a test run for 4th of July.
 
Here is my entry....

Marinated the carne asada for 3 hours. 4 large oranges,4 limes,1/4 bunch of cilantro,4 cloves chopped,1/2 onion chopped,2 tbs salt,1tbs black pepper,1tbs cummin,1 tbs onion powder,1 tbs garlic powder,2 tbs of chef merito seasoning.
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We did homemade rice and bean outside on the gas grill.
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We also made fresh salsa..
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Grilled up some Nopales,onions,longaniza and of course the carne asada...
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Here is your plate with an ice cold Victoria. Thanks for looking.
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Tony,
That looks Awesome and Decidedly Delicious !

(The chef merito seasoning site has some interesting things, all except the last one on the seasoning page ;) )
 
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