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    Carne Asada Marinade (Tracey Leighton)

    12 servings

    份量

    20 minutes

    准备时间

    1 day 40 minutes

    总时间
    开始烹饪

    配料

    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

    步骤

    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.

    营养

    每份大小

    -

    卡路里

    207 kcal

    总脂肪

    14 g

    饱和脂肪

    3 g

    不饱和脂肪

    0 g

    反式脂肪

    -

    胆固醇

    25 mg

    钠

    640 mg

    总碳水化合物

    6 g

    膳食纤维

    1 g

    总糖

    2 g

    蛋白质

    15 g

    12 servings

    份量

    20 minutes

    准备时间

    1 day 40 minutes

    总时间
    开始烹饪

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    配料

    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

    步骤

    1

    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.

    2

    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.

    3

    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.

    4

    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.

    5

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

    6

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

    7

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

    8

    Remove steak from grill and slice across the grain.

    9

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