Carne Asada Marinade (Tracey Leighton)

• porcje: 12 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 day 40 minutes

Składniki

¾ cup orange juice

½ cup lemon juice

⅓ cup lime juice

1 bunch fresh cilantro, chopped

½ cup soy sauce

4 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground paprika

1 tablespoon ground black pepper

1 teaspoon finely chopped canned chipotle pepper

1 teaspoon dried oregano

½ cup olive oil

3 pounds flank steak

Wskazówki

Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.

Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.

Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.

After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.

When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.

Remove steak from grill and slice across the grain.

Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

Wartości Odżywcze

• Kalorie: 207 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 25 mg
• Sód: 640 mg
• Węglowodany Całkowite: 6 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 15 g