My husband announced yesterday that he is trying a low carb diet. And right after that, I announced that I don’t cook low carb. Enchiladas were on the menu for dinner tonight mostly because I made some really good Spanish rice the other day that I wanted to reuse as a side. However, all day I dreading making enchiladas knowing that my husband probably wouldn’t eat any. So, I tried to come up with something else more meat and vegetable and carb free that I could serve Spanish rice (for the rest of my carb eating family) on the side of. I landed on the idea of grilled carne asada with grilled veggies and found a recipe to try on allrecipes. It turned out good, but not as tender as I would have liked; however, I didn’t marinate it the 24 hours like recommended I only marinated it 4, so maybe next time with the full marinate time it will be more tender–I also thought about putting a little baking soda in the marinade to help tenderize the meat.
- 3/4 C orange juice
- 1/3 C lime juice
- 1/2 C lemon juice
- 4 cloves garlic, minced
- 1/2 C soy sauce
- 1 tsp finely chopped canned chipotle pepper
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 tsp dried oregano
- 1 Tbsp black pepper1 bunch fresh cilantro, chopped
- 1/2 C olive oil
- 3 lb flank steak
- Combine the orange, lemon, and lime juice in a large bowl along with the garlic, soy sauce, chipotle pepper, chili powder, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove 1 C of the marinade and place in small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two freezer ziplocks on a solid, level surface. Firmly pound the steak with the smooth side of the meat mallet to a thickness of 1/4 inch. (Also I didn’t get my meat this thin maybe that played a roll in it not being as tender) After pounding, poke steak all over with a fork. Add the meat to the marinade in large bowl, and allow to marinate in the refrigerator for 24 hours.
- Reheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and fill to desired doneness, about 5 mins per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the 1 C reserved, unused marinade over the hot meat and serve immediately.