Another Cooking Post: Carne Asada Marinade

I’m doing so well with this whole cooking thing.  I’ve graduated from Toast to Marinade.  It’s like I’m going from barely cooking to slightly cooking.  I hope you’re as excited as I am.

I have friends coming over tonight and so I found a marinade that I made last week because I had the dates wrong and made 6 steaks last Tuesday.  My family enjoyed them immensely by the way.

So this week I’m using the same recipe I came up with last week.  This recipe is based on one I found on Allrecipes.com but changed because I forgot to buy some of the stuff and didn’t like some of the other stuff.

So here it is:

CARNE ASADA MARINADE

Juice of 3 Lemons (about 1/2 cup)

Juice of 2 Limes (about 1/3 cup)

4 Garlic Cloves minced

1/2 cup Soy Sauce

1 Tablespoon Chili Powder

1 Tablespoon Cumin

1 Tablespoon Paprika

1 teaspoon Oregano

1 Tablespoon Black Pepper

1/2 cup Olive Oil

Dash of Crushed Red Pepper

1 bunch of Cilantro  (you can chop it or just rip it into pieces.  I rip.  I don’t want to clean a cutting board and knife.)

Mix it all up.  Except the Cilantro.  (I forget to add this every time and then see it when I put the steaks in the fridge.  So I think you can mix it in but generally I sprinkle it on top.)

You can save some to dip meat in after or use it all.

And you can use it on any meat you want.  We buy half a cow and I don’t know what half the cuts are so I just pull out a couple packages that have the word “steak” on them and call it good.

This time it is Tri Tip, Beef Round, and Beef Cube steaks.  Those last two may have been a mistake but they’re defrosted and life is all about surprises, isn’t it?

This is how I cook.  It isn't pretty.  I'm sorry.

This is how I cook. It isn’t pretty. I’m sorry.

 

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2 responses to “Another Cooking Post: Carne Asada Marinade

  1. Cube steak, not so much. I think the only thing most people use it for is to chicken-fry it. At least when I was growing up. But I will eat what you put in front of me and I will like it. FYI, my “cooking” for tonight was to cut up watermelon and canteloupe and toss in some blueberries. Maybe I need to add some cilantro.

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