PACOIMA CARNE ASADA

 

carne asada

I was born and raised in Pacoima, California.  Pacoima is approximately 23 miles northeast of downtown Los Angeles.  Please learn all about my hometown check out the documentary Pacoima Stories: Land of Dreams.

CARNE ASADA

2 pounds flank steak.  Place the steak inside a gallon freezer bag, pound the meat with a meat mallet to 1/4 inch thickness.  Poke holes all over the meat.  Put the meat in the marinade and refrigerate for at least 24-hours.

Marinade:  2 limes, squeezed, 5 garlic cloves, minced, 3/4 cup orange juice, 1/2 cup fresh lemon juice, 1 bunch fresh cilantro, chopped, 1/4 cup extra-virgin olive oil, 1 serrano pepper, 1/4 teaspoon black pepper, 1 teaspoon Goya Sazonador Total seasoning, 1 teaspoon ground cumin,  2 tablespoons white vinegar.

Get out a gallon storage bag.  Dump everything to make up the marinade into the bag. Shake the bag to mix everything together. Pour 1-cup of the marinade into a sandwich bag, seal and refrigerate.  You will use the marinade in this bag on the cooked meat.  Add the steak to the gallon bag.

Remove the meat from the marinade and grill to medium rare which should take about 5-6 minutes on each side.  Remove from the grill rest for 5 minutes, slice thinly against the grain.  Pour the marinade that’s in the sandwich bag over the meat and serve.

2 Comments Add yours

  1. AE says:

    Hi your directions say pot the marinade from the plastic bag over the cooked meat and serve? I’m a little concerned, the marinade isn’t cooked?

    Like

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