Carne Asada

I keep getting this Carne Asada at Pappasittos and figured I would give it a try on my own. Here is what I came up with (which came out excellent!). www.pepperpilot.com/CarneAsada.html



For Marinade:

1 1/2 lb skirt steak cut in thirds
1/3 cup Teriyaki Sauce
1 Tablespoons Hot Chili Oil
Pinch of Salt and Pepper
1/4 tsp Crushed red pepper
2 tsp South Seas Heat or Red Hot Paste
3 Tablespoons Champagne vinegar
3 Tablespoons Rice Vinegar
1/2 can Pear Juice
2 Tablespoons Crushed garlic
1/3 cup Low sodium soy sauce
1/4 cup Dry Sherry

Place all ingredients in a non-reactive bowl and allow to marinate in the refrigerator for 1 hour.

For Topping:

1/4 cup Mushrooms
1/2 cup Poblano Pepper
1/4 cup Green Pepper
1/2 Onion
Teriyaki sauce to taste
1/2 stick Butter
3 cloves fresh garlic - diced

Optional - 1/ 2 tsp Pacific Red Hot or South Seas Heat Rub

Second Marinate

1/4 cup Olive oil
Juice of 2 Lemons - Fresh

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After allowing meat to marinate, drain the liquid and add the ingredients for the second marinate for 30 minutes.

Be careful to not allow to sit in the marinate for longer as it will start to cook the meat.

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Heat oil in non-stick pan and add the onion, garlic and butter. Saute for about 2 minutes on medium heat. Add the rest of the ingredients and teriyaki sauce to taste. You may add 1/2 tsp Pacific Red Hot Paste or South Seas Heat at this point if you want to make it a spicy version.

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Cook on the grill for about 8-10 minutes per side. (skirt steak cooks fast, be careful for flare ups).

Here you can see that the teriyaki sauce gives the meat a nice sweet barbecue crust. Perfect.

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Add the sauted vegetable mixture to the meat. Spoon the vegetables and the juice over the meat and top with plenty of cheese.

Broil until the cheese is completely melted, being careful to not burn the cheese.

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Remove from the oven and transfer to a warm serving plate. Sever with warm corn or flour tortillas.

Let's Eat!

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Pepper Pilot BBQ & Spice Co.
www.pepperpilot.com