Every Friday for the last year, Tim and I go to eat at a local Mexican restaurant near our home. Tim always orders the Carne Asada Plate. So I decided, and this annoys Tim to no end, that I can make it at home.
Ingredients
1 lb skirt steak, flank steak or round steaks
3 tbs Chorizo Spice
Juice of 1 lemon
In a Ziploc container combine all ingredients and marinade in fridge overnight.
Heat grill. Place meat on grill and cook until desired doneness. We usually do between medium and well.
Serve with grilled Hungarian Wax peppers*, tomatoes, queso fresco, tortillas, sour cream, guacamole, and re fried beans.
*Hungarian wax peppers can vary in heat level. If you find that the pepper is too spicy de-vein and de-seed before eating.
Ingredients1 lb skirt steak, flank steak or round steaks
3 tbs Chorizo Spice
Juice of 1 lemon
In a Ziploc container combine all ingredients and marinade in fridge overnight.
Heat grill. Place meat on grill and cook until desired doneness. We usually do between medium and well.
Serve with grilled Hungarian Wax peppers*, tomatoes, queso fresco, tortillas, sour cream, guacamole, and re fried beans.
*Hungarian wax peppers can vary in heat level. If you find that the pepper is too spicy de-vein and de-seed before eating.
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