Garvinque Posted February 6, 2017 Report Share Posted February 6, 2017 Here's my version of a Carne Asada Recipe: 2lbs steak meat (Skirt, Flank) etc. 4 Cloves garlic, Minced 1/2 cup Cilantro, Finely Chopped 1 Jalapeno, Finely Chopped 2 Limes, Juiced plus 1/2 tsp zest 1 large Orange Juiced plus 1/2 tsp zest 1/2 cup EVOO 1 tsp Cumin 1 tsp Black pepper 1 1/2 tsp Kosher salt 2 TBS white vinegar 1 cup good Mexican beer- Negra Modelo, Bohemia, Dos Equis Ambar Blend well, pour over steak and place in fidge between 2-6hrs, I do 4hrs take out of fidge and pat dry with paper towels and lightly season with salt and pepper Grill until med, serve with corn tortillas, chopped white onion and chopped cilantro, slice of lime (salsa if you want) Enjoy Garvin 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 6, 2017 Report Share Posted February 6, 2017 Sounds super tasty, Garvin. Thanks. Quote Link to comment Share on other sites More sharing options...
bosco Posted February 9, 2017 Report Share Posted February 9, 2017 very close to mine, except I do not add beer. I love carne asada 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 9, 2017 Report Share Posted February 9, 2017 On 2/9/2017 at 12:23 PM, bosco said: very close to mine, except I do not add beer. I love carne asada Expand Planning to make yours this weekend. Quote Link to comment Share on other sites More sharing options...
bosco Posted February 9, 2017 Report Share Posted February 9, 2017 (edited) awesome, spend the extra 10 min in prep and remove the seed sacks from the sliced tomato before you dice it up (for the pico). I prefer to butterfly the flank so its thinner. I cook it at 375-400 on the KK now closer to the outer edge so that it has a change to colour out. It will go a bright pink on you if you do it right. I use to cook it indirect on the KJ, but find that I don't need to indirect cook anymore on the KK. Edited February 9, 2017 by bosco Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 9, 2017 Report Share Posted February 9, 2017 On 2/9/2017 at 1:06 PM, bosco said: awesome, spend the extra 10 min in prep and remove the seed sacks from the sliced tomato before you dice it up (for the pico). I prefer to butterfly the flank so its thinner. I cook it at 375-400 on the KK now closer to the outer edge so that it has a change to colour out. It will go a bright pink on you if you do it right. I use to cook it indirect on the KJ, but find that I don't need to indirect cook anymore on the KK. Expand Definitely a seed sack removing kind of guy. Main grate or lower? I suspect we'll be using skirt steak, but we'll see what my wife brings home. Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 9, 2017 Author Report Share Posted February 9, 2017 On 2/9/2017 at 12:23 PM, bosco said: very close to mine, except I do not add beer. Expand Those three beers add a cocoa/dark molasses taste that isn't overpowering Garvin Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 9, 2017 Report Share Posted February 9, 2017 On 2/9/2017 at 1:19 PM, Garvinque said: Those three beers add a cocoa/dark molasses taste that isn't overpowering Garvin Expand Speaking of cocoa/dark molasses taste...KK's have been flying off the shelves lately. Got your order in yet??? Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 9, 2017 Author Report Share Posted February 9, 2017 HalfSmoke would love to see a sous vide on this! Cook until about med rare or (med) then seared. Garvin Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 9, 2017 Author Report Share Posted February 9, 2017 On 2/9/2017 at 1:22 PM, HalfSmoke said: Got your order in yet Expand No I haven't, might be able to before May which the time I originally stated but this is an extra for me so I have to save up! Garvin Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 9, 2017 Author Report Share Posted February 9, 2017 On 2/9/2017 at 1:22 PM, HalfSmoke said: Speaking of cocoa/dark molasses taste...KK's have been flying off the shelves lately Expand How do these three things relate-LMAO! Garvin Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 9, 2017 Report Share Posted February 9, 2017 On 2/9/2017 at 1:23 PM, Garvinque said: HalfSmoke would love to see a sous vide on this! Cook until about med rare or (med) then seared. Garvin Expand Maybe. Skirt steak is a pretty quick cook just above the coals, so would be worried that a sear after sous vide would overcook it. Curious to hear @bosco's response...the technique for getting the pink color. On 2/9/2017 at 1:25 PM, Garvinque said: No I haven't, might be able to before May which the time I originally stated but this is an extra for me so I have to save up! Garvin Expand Green Goblin beckons... On 2/9/2017 at 1:27 PM, Garvinque said: How do these three things relate-LMAO! Garvin Expand Needed a segue. Best I could do with the material I had to work with. 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 9, 2017 Author Report Share Posted February 9, 2017 On 2/9/2017 at 1:30 PM, HalfSmoke said: Needed a segue. Best I could do with the material I had to work with. Expand Love your sense of humor, still laughing about your son can't operate a toaster Garvin Quote Link to comment Share on other sites More sharing options...
bosco Posted February 9, 2017 Report Share Posted February 9, 2017 So for me I always preferred indirect as it was thin meat. I like the reaction with the smoke and the meat and the citrus and end up with a funny looking pink color. With the KK, I just cook direct on main grate towards the outer edge of the grate at 375 ish. This gets the reaction as it doesn't cook it too hot too fast. 4 Quote Link to comment Share on other sites More sharing options...
