I live in Los Angeles, and I am a lucky gal to be able to say I enjoy great weather a significant portion of the year. Like most Mexican families here in LA we do our share of firing up the Bar-B-Que and grilling carne asada. In fact, Sundays in my neighborhood smell of one large pit drenched in the aroma of charcoal and prepared flap steak. You step outside on my street and try and figure out exactly how many homes are Bar-B-Queing, it’s that type of block. A place where an Ice cream truck comes by every twenty minutes blaring circus music, chihuahua’s of all shapes and sizes running up and down the street yapping their barks, kids pretending to be super heros in their front yards or skate boarding on the street trying to learn a new trick while they get scrapped and bruised, and families outside playing loud music preparing their grills for a carne asada feast, because they surely will have guests visiting soon.
Some people buy their meat already prepared (preparada) from the meat market, and others (like myself) take pride in preparing their marinade at home. There are different types and many variations to preparing the carne asada for the grill, but this one in particular happens to be my family’s favorite. For me, I enjoy the ritual of going to the meat market, saying hello to Nico the Butcher, asking for several pounds of flap steak or flap meat, grabbing fresh veggies while I’m there, along with a bottle of Kikkoman soy sauce so I could “kikk up the flavor” in my carne asada. Then coming home getting all my ingredients ready by chopping, peeling, slicing, squeezing, pouring, mixing, waiting for the time to pass for all the flavor to blend, firing up the grill and cooking my meat. Knowing this simple flap steak better known as carne asada is soon to be the centerpiece of my family dinner table and ultimately bring us all together again and again in my lifetime.
Ingredients for Carne Asada Preparada:
- 4 – navel oranges (2 cut into slices and 2 cut in half for juicing)
- 2 – lbs flap steak
- 3 – tablespoons Kikkoman Soy Sauce
- 8 – green onion stalks (sliced and chopped)
- 20 – cilantro stems
- 2 – teaspoons of Lawry’s Mexican Spice Blend
- On a large plate add orange slices, and then squeeze 1 orange over the slices to make a small pool of orange juice.
- Lay flap steak over the orange slices/juice.
- Then squeeze the last orange over the meat. Then drizzle soy sauce over all the meat.
- Then sprinkle the top of meat with cilantro, green onion, any additional orange slices, and Mexican spice blend.
- Then pour the entire marinaded meat plate into a bowl or plastic bag and allow to marinade for 40 minutes.
- Place on a hot grill / bar-b-que and cook for 5 to 7 minutes on each side. Optional: sprinkle a little dash of soy sauce on meat while on the grill.