Carne asada
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Carne asada
  Beef    Spices    Condiments    Mexican  
Last updated 6/12/2012 12:46:36 AM. Recipe ID 6958. Report a problem with this recipe.
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      Title: Carne asada
 Categories: Beef, Spices, Condiments, Mexican
      Yield: 6 Servings
 
  1 1/2 lb Top Round Steak Or Boneless
           - Chuck Steak, Cut 1 1/2-Ins
           - Thick

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Red Wine Vinegar
      2 tb Oil
      1 ts Sage Leaves
      1 ts Summer Savory
    1/2 ts Salt
    1/2 ts Dry Mustard
    1/2 ts Paprika

MMMMM-----------------------BASTING SAUCE----------------------------
      2 tb Steak Sauce
     12    Flour Tortillas, 5 to 8
           - Inches In Diameter
      2 md Onions, Sliced Paper Thin Or
           - Chopped
      4 oz Whole Green Chilies, Cut
           - Into Strips
           Softened Butter Or Margarine
           Salsa
           Guacamole
 
  Place steak in plastic bag or non-metal baking dish. In small bowl,
  combine marinade ingredients.  Pour over steak, turning to coat. Seal
  bag or cover dish; marinate at least 6 hours or overnight in
  refrigerator, turning once or twice.
  
  When ready to barbecue, drain meat, reserving marinade by placing in
  small saucepan.  Add steak sauce to marinade; blend well. Heat on
  grill. Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40
  minutes, turning once, or until desired doneness, brushing
  occasionally with marinade. Meanwhile, heat foil-wrapped tortillas on
  grill until thoroughly heated and steaming, wrap in cloth napkin or
  towel to keep warm.
  
  To serve, cut steak across grain into thin slices. Spoon any remaining
  marinade over slices.  Arrange steak, warmed tortillas, onions,
  chilies, butter, salsa and guacamole on a large platter. Spread
  butter on tortilla; top with meat and any combination of vegetables
  or sauce. Roll up to eat.
  
  Note:  Be sure to heat basting sauce thoroughly to ensure safety for
  use as a sauce at the table.
 




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Recipe ID 6958 (Apr 03, 2005)

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