Traditional Mexican Carne Asada marinated with spices, veggies and citrus. Serve whole as a steak or chop into cubes for tacos and burritos.
1. Cut steak into portions about 8” long. Lightly sprinkle the Dry Fire seasoning on 5 lbs. of skirt steak. Pat into meat to set. Note: Dry Fire is available from mansmiths.com on the Internet.
2. Divide skirt steak into two portions and place each in a one-gallon Zip-Lock bag.
3. Slice the onions thinly and place one in each bag with the meat.
4. After juicing the citrus, divide the juice between the bags then slice 3 limes and 2 oranges and the tomatoes and divide equally and put in each bag.
5. Juice the balance of the oranges and limes and divide between each bag.
6. Rough chop the cilantro and put in each bag.
7. Put bags in the refrigerator over night or for at least 6-8 hours.
8. Grill quickly on a very hot barbeque until medium rare.
9. Serve with all the trimmings or rough chop meat for carne asada tacos or burritos.
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Serving Size: 1 Serving (598g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 115 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2561.9mg | 88 % | |
Potassium 587.9mg | 15 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 8.1g | 33 % | |
Sugars, other 24.7g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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