Valentines Day! Some say its overrated, some say it is the best day of the year. I say I welcome love and appreciation all year around, yet I still appreciate the special days set apart for some extra special appreciation showing! This was our first Valentines service at the new church my husband Pastors at! I love a good memory, so we went the Valentines Day Mexican Fiesta! Myself and a couple of the ladies at the church went to town cooking a wonderful Mexican Food feast! I decided I wanted to try Carne Asada for the first time! Where do we start..Of course the internet...Where you can find almost everything you need to survive the fast paced world that we live in. Of course once you purpose in your mind that you want to do something, and get started....You realize you do not have an ingredient!! Awe, no lemons or lemon juice. One think about being a Pastors Wife, Wife, Mom etc..you have to learn to improvise! Ha I decided to replace my Lemon Juice with Orange Juice..I am happy to say it was an Success! I also make a few other changes to it so let me know how yours comes out; here is the recipe!
- Valentines Day Mexican Fiesta!
Ingredients
2 pounds flank or skirt steak (I used thinly sliced Rib Eye)
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced (I used Two teaspoons of pre-minced garlic)
1 teaspoon freshly ground cumin seed
1 large handful fresh cilantro, leaves and stems, finely chopped (If you have it, I did not have that)
Kosher salt and freshly ground black pepper
2 limes, juiced (I used Orange Juice about a cup)
2 tablespoons white vinegar (I left this out too
1/2 teaspoon sugar (Nope, I did not do this I forgot :))
1/2 cup olive oil
I also added Seasoning Salt and Garlic Salt
1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coa2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal. Cover in plastic wrap and refrigerate for 1-4 hours. (I only had a hour and it came out GREAT!)
2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. (I actually used a griddle) Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
