Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: nukeofficer on June 11, 2014, 03:08:15 AM
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So I typically grill 1 to 1 and a half inch thick steaks on my grill. Well, recently my wife wanted some Carne Asada. I had never grilled thinly sliced meat so I was in some unknown territory so to speak. Well I marinated some thinly sliced beef in fresh lime juice, some Johnny's seasoning, and a little garlic then threw it on the grill. Well low an behold my wife is now addicted to Carne Asada! I can barely get it off the grill before she is trying to eat some! I want to try some different marinades for Carne Asada so if anyone on here has some different methods or marinades please feel free to share.
Thanks :)
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Must have been "Unicorn Carne Asada", or did I miss the pictures?
Seriously, we all love write-ups about cooks, but without any pictures, the cook didn't happen as far as LTBBQ members are concerned. There are a few of us that learn better with pictures.
Art
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Unicorn marinade(Dee's Favorite)
2oz Rainbow Sparkles
1 can of Happiness
3/4 cup of imagination
2 teaspoons Kosher Salt
Thoroughly mix in a sand bucket then place sliced Unicorn meat into the marinade. When giggling is heard from the sand bucket it is ready :P
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nuke-
They are teasing you about not showing any pictures. It is a custom here that we show pictures to help describe our cooking. And - we are here to help if you are having any difficulties with posting pictures.
( I am working on a patent for a scratch and sniff screen - just for LTBBQ... :D :D :D )
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If you can find a good Mexican meat market (carniceria) ask them for "Des Millo" it has a bit more fat in it than the typical "Ranchera" meat most places offer. Makes the best darn asada.
Remember: no pics it didn't happen..........and then we get to razz ya a bit :) :)
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Yeah nuke, nuttin' personal, we have all taken our lumps at one time or another!
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Yeah nuke, nuttin' personal, we have all taken our lumps at one time or another!
Ohhh boy, have we! ;) ;D ;D
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btw, nuke - I think your marinade sounds good. It's very close to what I typically use - lots of lime juice, garlic, fresh ground pepper, and onion. I don't add salt to my marinade as I will season the steak as it cooks. I have also tried papaya juice (tenderizes the meat very well) but prefer the lime juice. I usually grill the steak before slicing - easier for me to manage. As it cooks, before I flip it I season with salt, and then as the 2nd side cooks I add salt to the top. Slice very thin across the grain.
An aside - I may try slicing the steak first and cook it in the discada over charcoal or a live fire - might be fun... ;) ;D
I am sure some other folks with more experience will drop by with some excellent advice. That's the best part of this forum - we can all keep learning from each other.
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Nuke I usually use a variation of Rick Bayless' recipe. It's simple....
Juice from 2 limes
4-6 cloves garlic minced
oregano, to taste
salt & pepper, to taste
2 tsp Worcestershire sauce
Mix all, marinate for 20min. to 1hr.
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I do layers of cut white onion and chopped cilantro. Some Chef Morita asada sprinkle and fresh squeezed Oranges (you could sub with Sunny-D) if you wish.............
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Thanks for the tips. As for pics on this cook, it happened recently (as in before I joined the forum) but not yesterday so sorry no pics on that one. Going forward though I will make sure to take pictures. Also thanks for the tips on different marinades.
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Another marinade I heard about uses orange juice and soy sauce. Sounds interesting and I may try it.
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For the unicorn obsessed LOL :D
(http://i9.photobucket.com/albums/a90/indigo6006/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png) (http://s9.photobucket.com/user/indigo6006/media/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png.html)
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For the unicorn obsessed LOL :D
(http://i9.photobucket.com/albums/a90/indigo6006/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png) (http://s9.photobucket.com/user/indigo6006/media/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png.html)
Very nice! ;) ;D ;D ;D ;D
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Sounds good but we need proof of cook!
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I find myself buying lots of limes lately. Glad I got on that kick now that the prices for them are high ???
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Another marinade I heard about uses orange juice and soy sauce. Sounds interesting and I may try it.
Would love hearing on more marinades too,carne asada rocks.
As for Unicorns,yup,thats the running joke here,certainly nothing personal,just humor,we all get nailed. ;D
Thanks for the post,sounds really good!
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For the unicorn obsessed LOL :D
(http://i9.photobucket.com/albums/a90/indigo6006/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png) (http://s9.photobucket.com/user/indigo6006/media/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png.html)
Very nice! ;) ;D ;D ;D ;D
Wow! Thats a prime Unicorn,you raise and butcher yourself?
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I find myself buying lots of limes lately. Glad I got on that kick now that the prices for them are high ???
Ours dropped back to 50cents/lb
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Sounds like you had a real tasty cook! All those marinades posted do sound good!
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Sounds like a great marinade for Asada, a marinade I like to use is apple juice, soy sauce, fresh garlic, lime juice and if I have it on hand some star anise, when I'm ready to cook I take it out of the marinade and add my favorite spice rub. It works good on skirt steak, pork and chicken.
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Sounds good. Here's one to consider: My wife mixes a marinade that is very tasty. Zest of one lime, couple Chipotle peppers en adobe sauce (from can ), diced garlic, cumin, kosher salt, evoo, chopped red onion. Chop in a food processor and pour over meat. Refrigerate for at least one hour turning occasionally. This for those that believe that lime juice can toughen the meat (acid cook - think ceviche), especially if marinaded for hour or more, hence the zest. You could reserve the lime (juice) to add just before or after cooking.
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Wow all these marinades sound amazing and I cannot wait to try them all out! Thanks everyone ;D
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For the unicorn obsessed LOL :D
(http://i9.photobucket.com/albums/a90/indigo6006/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png) (http://s9.photobucket.com/user/indigo6006/media/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png.html)
Very nice! ;) ;D ;D ;D ;D
Wow! Thats a prime Unicorn,you raise and butcher yourself?
I wonder what the sous vide time would be for unicorn. :P
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For the unicorn obsessed LOL :D
(http://i9.photobucket.com/albums/a90/indigo6006/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png) (http://s9.photobucket.com/user/indigo6006/media/e98bb8e1-9a5f-46dc-a57c-a30e8db8be83.png.html)
Very nice! ;) ;D ;D ;D ;D
Wow! Thats a prime Unicorn,you raise and butcher yourself?
I wonder what the sous vide time would be for unicorn. :P
The horn takes about 7 weeks at a water bath temp of 140F.