Thanks Beli-Carne Asada goodness

Mr Holloway

Picked up some skirt steak to try. First time trying this cut. I went with Beli's Carne Asada recipe.

Some pics
Skirt steak


The raws, love all the citrus


Marinaded in the fridge for 5 hours


Wife's new wine diffuser, she loves the way it wakes up the wine :laugh:


All produce from our friends in Mexico


Made a tasty salsa


The skirt steak cookin


This is when the camera died. Not sure if it was the cold or just the battery

Anyways,this turned out excellent. The steak was sliced thin and served on a flour tortilla. Had some fresh salsa and homemade guacamole to go with it.

Here is the recipe, Thanks again Beli

2 pounds skirt steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon Tabasco
PREPARATION:
Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil.
Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve

Thanks for looking

Shane

Little Steven

Shane,

My favourite. Where did you get the skirt?

Steve

Beli

Shane glad to know you liked it. Looks delish

Mr Holloway

Hey Steve
Got the skirt at Paisley Meats in Guelph
He usually keeps some in stock.

Shane

Mickey

That would make a Texan proud :laugh:

Lobicho

My Friend...
It looks awesome...
But come on, you can't go Wrong with Beli's instructions...jejeje

Mr Holloway

Thanks Beli
Great recipe.
Very nice flavour in the marinade

Shane

Mickey

Is this for real (works well) or just a fad?

Mr Holloway

Thanks Mickey

Shane

Mr Holloway

Hey Mickey
I am not a wine drinker, but my wife says it really brightens the taste of the wine.

Shane

Mr Holloway

Thank you Lobicho
It was a great recipe
After seeing Beli's cooks
I think he might know a thing or two about food :laugh: :laugh:

Shane

Mud Pig

I don't see any salt mentioned in the marinade or while you were cooking the skirt steak. Did you add any? Also, what temp did you have the egg at.

I can't imagine steak without salt. Although it looks amazing and I think I'll definitely try this recipe.

2Fategghead

Nice cook Shane. :P I hope your camera gets better. I hope batteries fix it. :laugh:

BobS

That looks and sounds wonderful. I missed the recipe the first time around, so I appreciate you posting it again.

smbishop

Thank you, added it to my recipe book!

Mr Holloway

Hey Mud Pig
The skirt was grilled around 550. It was on about 2 min a side for med rare.
I didn't use any salt in the marinade. I had salt in my salsa, so I picked some up there

Shane

Mr Holloway

Thanks Tim
Gave the battery a full charge and let the camera warm up. Seems alright now.
Good thing, cause it's my wife's

Shane

Mr Holloway

Hey Bob
Hope you enjoy it
We will be trying it again

Shane

2Fategghead

Good to hear. We buy our batteries and they are expensive. We watch for coupons and that helps.

I saved your cook for future reference thanks. :P

Mr Holloway

Hey Scott
There is so many things to try here
The recipe book fills up really fast :laugh:

Shane

Mr Holloway

Cool Tim
Hope you like it


Shane

Florida Grillin Girl

That looks good, Shane. Skirt steak is awesome, I'm glad you got to try some.

eenie meenie

Shane, the Carne Asada looks delicious! You can't go wrong with such fresh ingredients. Enjoyed your pics.

Mr Holloway

Thanks Faith
It was tasty. My butcher carries a lot of these type of cuts that are hard to find in the grocery store.
Got lots of good eats to try

Shane

Mr Holloway

Thank you Rebecca
I have learned so much here
It is a lot of fun sharing these cooks
with you guys

Shane