Carne Asada
The name is simple, meaning "flame-cooked meat," and the dish is deliciously simple as well, just tender beef sliced very thin and seared quickly over high heat.
Servings 4 people
Calories
Ingredients
- 1 1/2 Lbs Top Sirloin or Tenderloin, trimmed of surface fat
- 2 clove Garlic minced
- 1/2 tsp fresh ground black pepper to taste
- 1/2 tsp cumin seeds toasted and ground
- Salt to taste
Instructions
- Place the meat in the freezer for 20 to 30 minutes to make it easier to slice thin
- Cut the meat into strips about I/S inch thick
- Toss the meat strips with the remaining ingredients and let sit covered at room temperature, for at least an hour.
Notes
On an outdoor grill, fire up enough charcoal to form a single layer of
coals beneath the meat. When the coals are covered with gray ash, place
the meat directly over the fire. Grill the meat in a grilling basket so it does not fall into the fire. Grill medium-rare, about 1-2 minutes per side. Serve it immediately, preferably with Grilled Green Onions and Rajas or accompaniments that go on a tampiquefia plate.
coals beneath the meat. When the coals are covered with gray ash, place
the meat directly over the fire. Grill the meat in a grilling basket so it does not fall into the fire. Grill medium-rare, about 1-2 minutes per side. Serve it immediately, preferably with Grilled Green Onions and Rajas or accompaniments that go on a tampiquefia plate.
Credit: Jamison, Cheryl Alters., and Bill Jamison. The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Harvard Common Press, 1995.