Mexican Carne Asada


  • 1 lb top round steak, cut into 1/8 inch slices
  • 1 tbs chili powder
  • 2 tbs red wine vinegar
  • 4 tsp vegetable oil
  • 1/2 tsp sugar
  • 2 garlic cloves, minced
  • kosher salt and black pepper to taste
  • 2 tsp cumin
  • 1/2 cup beef broth
  • 1 sweet onion, thinly sliced
  • 2 tbs fresh cilantro, chopped
  • Using a meat mallet, pound the meat to tenderize.
  • Sprinkle the slices with chili powder and cumin.
  • In a small bowl, combine vinegar, 3 tsp oil, sugar and garlic.
  • place beef slices in a zip lock plastic bag and add the vinegar mixture.
  • Refrigerate the beef for 8 hours or overnight.
  • Remove beef from marinade and remove the garlic pieces.
  • Blot the beef with paper towels.
  • Sprinkle beef slices with salt and pepper and let stand for 20 minutes.
  • Add a large saute pan over high heat and add a little oil.
  • When hot add the beef and stir fry for about 2 minutes or until lightly browned.
  • Transfer to a serving dish.
  • Pour broth into the pan and add the onion.
  • Stir fry until the onion is hot and liquid is reduced to 2 tbs.
  • Remove from heat, top meat with onion and cilantro and drizzle cooking liquid over.

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