Recipe#12522

Title: Carne Asada

From: Beth Anderson bander2@mindspring.com 
 Newsgroups: rec.food.recipes 
 Subject: Carne Asada 
 Date: 25 Nov 1996 08:28:51 -0600 
 Message-ID: <1.5.4.16.19961122153513.32af8eea@pop.mindspring.com> 

I haven't tried this recipe myself, but it sounds very good.  It comes
 straight out of the book "Mexican Cookery" by Barbara Hansen.
 Serve steak with beans and rice for a hearty meal or slice it thinly for a
 taco filling.
 CARNE ASADA
 1 (1 lb, 4 oz) top sirloin steak
 2 tablespoons vegetable oil
 1/2 teaspoon dried leaf oregano, crushed
 1/2 teaspoon salt
 1/4 teaspoon coarsely ground pepper
 1/4 cup orange juice
 1 tablespoon lime juice
 2 teaspoons cider vinegar
 2 orange slices, cut 1/2 inch thick
 Place steak in a shallow glass baking dish.  Rub oil on each side of steak.
 Sprinkle with oregano, salt and pepper.  Sprinkle orange juice, lime juice
 and vinegar over steak.  Cover and refrigerate overnight for best flavor or
 several hours, turning occasionally.  To cook, bring meat to room
 temperature.  Prepare and preheat charcoal grill.  Drain meat, reserving
 marinade.  Place steak on grill over hot coals.  Top with orange slices.
 Occasionally spoon reserved marinade over steak as they cook.  Grill 3 to 4
 minutes on each side, or until medium-rare.  Cook longer, if desired.
 Remove orange slices to turn steak.  Replace orange slices on top of steak.
 Makes 4 servings.