I know you guys think my family only eats food from the Crock Pot, and you are mostly right, but we eat a few other things, too. For example, my husband is crazy about sandwiches, my kids sustain themselves on a variety of crackers and granola bars, and I enjoy peanut butter on a spoon. We call those “peanut butter lollipops” up in here.
I do slow cook about twice a week, but when my husband isn’t working late to cure cancer or eradicate tuberculosis (these are guesses, as all I know about what he does for work is that it’s “science-y”), he likes to show off his culinary skills.
In the past, my husband has worked in restaurants. In college it was the local burger joint, famous for greasy deliciousness that has graduates dreaming about for years after leaving town, and for one summer before grad school, it was in the kitchen of a restaurant chain as famous for its beer as its unique historical buildings and great bar food. The fact that he didn’t steal one recipe from either of these establishments is one of the greatest sorrows of my life.
In warmer weather, my husband always cooks on his grill or his Traeger smoker, and since today was a balmy 40 degrees and there was no snow covering his outside cooking implements, we were confused and thought it was July. He whipped up his incredible Grilled Carne Asada, a recipe so good it deserves to be served to company.
This was a problem. Inviting people over would mean I needed to fold the four loads of laundry piled on the couch, and also that I would need to put on a bra. Instead, I am sharing the recipe with you, my closest friends in my computer.
This Grilled Carne Asada is made with the most delicious marinade. It’s flavorful, yet it doesn’t overpower the meat or vegetables, and its complexity is perfect. We usually wrap our carne asada in a tortilla, but it can be great served with rice, too. And while the meat is the star of the show, I’m also in love with the grilled veggies. Here they are, cooking up nicely in the grill basket.
The fact that my husband has agreed to let me publish this recipe is really a big deal, as my man is mysterious, and he doesn’t like to share recipes. We are a good balance, I guess, since I tell everyone everything. My husband would never in a million years share the things I share with y’all. He has a sense of boundaries and decorum that I clearly do not. It’s no wonder people like him better than me.
Anyway, he has reluctantly agreed to share his recipe with you, and I’m hitting publish as soon as this is typed, so he doesn’t have time to change his mind.
Grilled Carne Asada
- 2-3 lbs steak (you can use a less expensive cut with this recipe because of the marinade process)
- marinade (recipe below)
- 2 large onions, sliced
- 4 bell peppers, sliced
- flour tortillas
- whatever toppings blow your skirt up (shredded cheese, sour cream, salsa, avocado, black olives)
- ⅓ cup Chinese soy sauce (or low-sodium soy sauce)
- ¼ cup white vinegar
- ⅓ cup olive oil
- 2 limes, juiced (or 3 Tbsp lime juice - lemons work, too)
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp paprika
- Combine marinade ingredients in a small bowl, and whisk until combined.
- Add meat and marinade in a Ziploc bag, and refrigerate for at least 8 hours, turning a few times.
- Remove meat from marinade, reserving marinade, and let beef rest on a plate for about an hour, or until it's room temperature.
- Preheat grill to 450 degrees.
- Add sliced onions and peppers to the marinade, and give it a toss to coat.
- Spray grill basket (foil works if you don't have a grill basket) with cooking spray, put the basket or foil on the grill, and add veggies. Discard the marinade.
- Let the vegetables cook on direct heat for about 15 minutes, stirring a few times.
- Add the meat to the grill once the vegetable are starting to get soft, and cook on direct heat for about 12 minutes, turning twice.
- Remove meat to a cutting board, and let it rest 5-10 minutes. Remove veggies to a bowl.
- After steak has rested, slice thinly against the grain.
- Toss it in a tortilla or on top of a salad and enjoy!
My current favorite way to eat this Grilled Carne Asada is in a corn tortilla with plenty of cilantro. We garnish with guacamole, sour cream, a squirt of lime, and salsa, too!