Carne Asada

Ample Bites uses Hawaiian hot sauces made by Adoboloco in a Carne Asada marinade. The combination of the hot sauces, the acidic vegetable and lime juice do a tremendous job of flavoring and tenderizing the flank steak. The result is a juicy and flavorful ingredient for tacos, burritos or tortas.

Carne Asada
(Mark Kelly)

Serves 8

1 ½ pound flank steak
3 large limes, halved and juiced
4 Tbsp Adoboloco Jalapeno Hot Sauce
2 Tbsp Adoboloco Bankok Thai Hot Sauce
2 large jalapeno peppers, seeded and coarsely chopped
1 15 ounce can diced tomatoes including juice
1 large red onion coarsely chopped
6 cloves garlic, minced
½ cup fresh cilantro, coarsely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Place the steak in a large bowl and top it with the lime juice, hot sauces, peppers, tomatoes, onion, garlic and cilantro. Mix the marinade and distribute it evenly under and over the steak. Cover with plastic wrap and refrigerate for 4 to 6 hours.

Heat grill to high.

Remove the steak from the bowl and discard the marinade. Pat the steak dry. Brush the steak with a light coating of oil on both sides and season with salt and pepper.

Grill the steak for 5 to 7 minutes before turning once. Continue to grill for 3 to 4 minutes. Remove the steak from the grill and let stand for 10 minutes before slicing. Slice the steak thinly and on a bias.

Serve the steak on a tortilla with refried beans, salsa, guacamole, sour cream, queso fresco and pickled red onions.

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