ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Carne Asada

Misc.
ADVERTISEMENT
I'm looking for a recipe that you use Outside Flank Steak and is grilled. It is so tender. It must be marinaded in something. Any recipes ? Thanks so much !!!!
MsgID: 036757
Shared by: D.Liner
In reply to: ISO: carrots and jalepeno
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Johnny Carino's Pepperjack Crab Fondue
  • JOHNNY CARINO'S PEPPERJACK CRAB FONDUE Source: KLTV 7 Tyler-Longview-Jacksonville, TX 1/2 cup melted butter 3 cups heavy cream 3 lbs pepper jack cheese Into a warm saute pan combine these 3 and allow cheese to m...
  • White Chicken Chili from Brett Favre's Steakhouse
  • WHITE CHICKEN CHILI FROM BRETT FAVRE'S STEAKHOUSE recipe provided by executive kitchen manager, Brian Christman 4 tablespoons (1/2 stick) unsalted butter 1/2 Spanish onion, medium diced 1/2 teaspoon garlic, chopped 1 ...
  • Mcdonald's Cinnamon Melts (copycat recipe)
  • MCDONALD'S® CINNAMON MELTS (Copycat Recipe) FOR THE DOUGH: 2 1/4 teaspoons active dry yeast 1/2 cup warm water (105 to 110 degrees F) 1/2 cup white granulated sugar 1/2 cup plus 1 tablespoon...
  • Impossible Mexican Fiesta Casserole
  • IMPOSSIBLE MEXICAN FIESTA CASSEROLE 1 lb lean ground beef salt and pepper (to taste) 4 oz cheddar cheese, shredded, 1 cup dairy sour cream 2/3 cup mayonnaise or salad dressing 2 tbsp finely chopped onion 2 cups Bis...
  • Scampi with Spinach (low fat)
  • SCAMPI WITH SPINACH "Traditionally made with butter, I use olive oil instead, plus a little garlic, and serve it with spinach. Although I keep this quick sauté lean, I do add a bit of butter with the broth, which also...
ADVERTISEMENT
  • Rouge Butter Bread (yeast bread, like a quick brioche)
  • ROUGE BUTTER BREAD "This rich bread somewhat like a quick brioche, gets its flavor from butter and buttermilk. It has become our staple bread at Rouge, where we toast it and serve it with the Barbecued Shrimp with Hom...
  • The Herbfarm Potatoes in Herbed Cream
  • POTATOES IN HERBED CREAM 2 cups whole milk 1 cup heavy (whipping) cream 8 cloves garlic 6 sprigs (about 4 inches each) fresh thyme 4 sprigs (about 4 inches each) fresh rosemary 2 sprigs (about 2 inches each) fresh sag...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Carne Asada
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!