The Family Cookbook - Carne Asada

Background

We'd like to say we invented this one, but we didn't. Carne Asada translates to "roasted meat" and the traditional method of cooking it in the American Southwest, Mexico and South America is over an open flame (charcoal or wood). Generally, carna asada, is thinly sliced beef which has been marinated (at least) overnight in an assortment of spices, then grilled over an open flame. Today's gas BBQs work just fine.

Back in the day, this dish was considered the center piece of a backyard BBQ and was as much a social event as it was a meal. Frankly, that's the way we like it. Family and friends, good conversation, and a really cold beer all against the backdrop of the smell of roasting beef.

Ingredients

• Flank Steak or Beef Flap Meat or Skirt Steak
• Chopped Onion
• Fresh Lemon
• Olive Oil of your choice
• Flaked Red Pepper
• Cracked black pepper if you like
• Dean's Carne Asada spices by Rief Enterprises, Inc., Huntington Beach, California (or your Carne Asada spices of choice)

Optional Stuff

• Flour tortillas (and other stuff you like to put into your tacos)
• Guacamole
• Fresh Lime
• Chives
• Chopped cilantro
• Salsa of your choice
• Refried Beans
• Fried Rice
• Cold Beer (Corona with lime, Dos Equis or if you're adventurous try a bottle of Fat Tire)

Putting It Together

Cover the beef with a light coating of oil then place it in a chaffing dish and cover with the Carne Asada spices adding chopped onion, lemon juice, flaked read pepper, and cracked black pepper to your taste. If you like grilled chives you can add some to the dish so that they pick up the flavor of the marinade. Cover and place in the refrigerator at least over night.

Cooking It

Once the beef is well marinated, place it on the grill over a high flame. The idea is to sear in the juices. Your carne asada should be good to go in less than 10 minutes. Four or five minutes on each side should be enough.

Serving It

Once cooked to your taste, Carne Asada can be served as a main dish garnished with chopped cilante and salsa with sides of refried beans, avocado and fried rice, or it can be chopped up and served in either tacos or tortillas with all of your favorite stuffings.

Don't forget the cold beer and remember there are about as many ways of doing this as there are people doing it. So don't feel compelled to do it our way. Go ahead and experiment to your heart's content.