5 (23)

Categories: Grilled, Healthy Eating, Mains

Carne asada

Carne asada
Glenn Koenig / Los Angeles Times

Like many women, I had a secret list of requirements that my future husband would have to meet before I married him. At the top of the list? He had to love food. In my Mexican family, food has always ... Read more

Total time: 20 minutes, plus marinating time | Serves 6
  • 1 bunch cilantro, cleaned and stemmed
  • 3 cloves garlic
  • 1/2 small onion
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 serrano chiles, optional
  • Salt
  • 2 pounds "flat meat," inside skirt steak (the key is a thin steak, which good butchers can cut for you)

Step 1In a blender, combine the cilantro, garlic, onion, Worcestershire, optional chiles and a teaspoon of salt, or to taste. Blend the ingredients to make the marinade, and rub the marinade all over the meat. Place the meat in a large, sealable plastic bag or in a large baking dish covered with plastic wrap, and refrigerate for at least 1 hour, up to several hours, to marinate.

Step 2Shortly before cooking, heat a grill over medium-high heat until hot. Oil the grill then add the carne asada (this will probably need to be done in batches). Cook the meat for a minute or two on each side to char the meat and then cook to desired doneness. Repeat with all of the carne asada. Serve hot.

Each serving:
234 calories; 30 grams protein; 0 carbohydrates; 0 fiber; 11 grams fat; 4 grams saturated fat; 96 mg cholesterol; 0 sugar; 94 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Grilled
Bruschetta alla Matalotta
German Cuban pork burger
Grilled squid with white bean salad
Coconut chicken skewers