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Full Online Book HomeLearning KitchenMexican And Hispanic - Carne Asada (mexican Steak)
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Mexican And Hispanic - Carne Asada (mexican Steak) Post by :magicthought Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1046

Click below to download : Mexican And Hispanic - Carne Asada (mexican Steak) (Format : PDF)

Mexican And Hispanic - Carne Asada (mexican Steak)

1 lb. beef flank steak
1/2 cup lime juice or lemon juice
1 tsp. chili powder
1 tsp. dried garlic or 4 cloves, chopped (fresh)
1 Tbsp. dried oregano

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Mexican grill rub: 2 tablespoons chili powder 4 teaspoons garlic salt 21/2 teaspoons onion powder 2 teaspoons ground cumin 11/2 teaspoons oregano leaves, crushed 3/4 teaspoon cayenne pepper Meat: 3 well-trimmed beef rib-eye steaks, cut 1 inch thick Lime wedges Flour or corn tortillas, warmed, optional In small jar or bowl, combine all rub ingredients; mix until blended. (Makes about 1/4 cup.) Remove 2 tablespoons for steaks; cover and reserve remaining rub for later use, as desired, remixing spices before using. Press 1 teaspoon rub onto each side of steaks. Grill over medium-hot (ash-covered) coals 11 to 14 minutes or until
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Mexican And Hispanic - Beef -  Carne Asada Mexican And Hispanic - Beef - Carne Asada

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1 1/2 lbs beef (flank steak, London broil, steak, etc) Marinade: 1 cup lime juice 1/2 cup vegetable juice 1/4 cup finely chopped green onions/tops 2 cloves minced garlic 1 tablespoon minced cilantro or parsley 1/2 teaspoon salt 1/2 teaspoon pepper (if you like spicy add some cayenne pepper too) Mix marinade ingredients together. Pour marinade over beef in a shallow glass baking dish (or use a gallon size zipper bag). Refrigerate, covered, 4 hours. Remove steak and reserve marinade. Grill beef to desired doneness, brushing with reserved marinade halfway through cooking time. Remove steak to platter,
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