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Carne asada is a tender, juicy (and oh so delicious) marinated and grilled steak that’s enjoyed all over Central America and Mexico. This Salvadoran recipe calls for orange juice and onion in the marinade to bring out the flavor of the meat and add just a little zest. These smoky, spicy and flavorful bites of meat are perfect inside a freshly warmed tortilla and served with taco veggies, or added to any dish that calls for steak.
Place the steak into a baking dish or wide, shallow bowl for marinating.
Whisk all ingredients until well mixed.
Pour the mixture over your steak. Turn the steak over and rub in the marinade to ensure all sides are well coated. Cover with plastic wrap and allow the steak to marinate for a minimum of 1 hour (overnight for best results).
To grill the steak, preheat your grill to high heat using mesquite charcoal if available. Remove the steak from the marinade and allow any excess sauce to drip off into the baking dish.
Place your steak on the grill and heat over fire until the bottom side is well browned (about 5 – 7 minutes). Turn the steak over and allow it to brown on the other side. Remove from heat and place on cutting board.
Allow the steak to cool for about 10 minutes before slicing.
Cut meat into thin strips, slicing across the grain of your steak to create the most tender bites of meat.
Warm some corn or rice flour tortillas on a dry skillet or on the grill, turning frequently until they lightly brown and soften.
Serve your steak on freshly warmed tortilla with sautéed bell pepper slices or sliced red onion, quartered Roma tomatoes and fresh slices of avocado.
Try stuffing these yummy Pupusas with carne asada instead of pork.