Recipe: Carne Asada for D. Liner

CARNE ASADA
Source: Golden West Publishers
Courtesy: National Livestock and Meat Board

4 well-trimmed BEEF RIB EYE STEAKS (cut 3/4-inch thick)
2 Tbsp. FRESH LIME JUICE
6 FLOUR TORTILLAS (6-inch diameter)
1/4 cup each COLBY and MONTEREY JACK CHEESE (shredded)
SALSA

Place steaks in a utility dish. Sprinkle with half the lime juice, rubbing into surface. Turn steaks and repeat using remaining lime juice. Cover and refrigerate while preparing coals. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals. Grill steaks for 12 to 15 minutes for rare (140 F) to medium (160 F) or to desired domeness, turning once. Five minutes before end of cooking time, place tortilla packet on outer edge of grid. Heat tortillas five minutes, turning packet once. Top each steak with an equal amount of cheese. Serve with salsa and tortillas. (Steaks will yield three cooked, trimmed serving per pound)

SALSA

2 medium TOMATOES (seeded and coarsely chopped)
2 Tbsp. GREEN ONION (thinly sliced)
3 tsp. CILANTRO (chopped) or parsley
3 tsp. RED WINE VINEGAR
2 small GARLIC cloves (minced)
1/4 tsp. each SALT and coarse-ground BLACK PEPPER
1 to 2 JALAPENO PEPPERS (seeded and minced)

Combine all ingredients and use for steak topping.

Carne Asada

Beef skirt.

Marinate in Kraft Italian salad dressing and sprinkle ADOBO "seasoning on meat for 30 minutes. Grill over hot coals.

Carne Asada II

1 1/2 pounds top round or boneless chuck steak, 1 to 1 inches thick
1/4 cups red wine vinegar
2 tablespoons olive oil
2 tablespoons steak sauce
1 clove garlic, minced
1 teaspoon sage
1 teaspoon savory
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
12 Flour Tortillas
2 medium onions, sliced very thin
4 ounces whole green chilies cut into strips
Salsa
Guacamole

Combine red wine vinegar, olive oil, garlic, sage, savory, salt, dry mustard and paprika in a small bowl to make marinade. Blend well. Place steak in a resealable plastic bag or shallow baking dish. Cover with marinade. Make sure that the meat is well coated. Let sit for at least 6 hours in the refrigerator. Preheat grill. Remove meat from marinade and pour marinade into a small bowl. Add steak sauce to marinade and mix well. Place steak on grill over medium heat. Watch carefully to avoid flare-ups. Grill steak until it reaches desired doneness. Brush with marinade while grilling. Heat tortillas by wrapping them in foil and placing on grill. Let warm for 5 to 10 minutes, turning once. When the steak is done, remove from grill and cut across the grain into thin strips. Serve with tortillas, onions, chilies, salsa and guacamole.