I grew up eating carne asada about once a week. It’s one of those dishes my mum made when she was short of time and I always loved it. I would have it with rice, beans and salad.
It also happens to be a very common dish in Colombia, you find it in pretty much every restaurant here, from the cheapest to the fanciest one. It’s very simple to make at home and it’s one of those foods that goes well with everything.
The way I make carne asada is very simple and effortless. I like to rub the meat with fresh garlic and the green tops of green onion (which are usually then thrown away) as well. Rubbing these herbs also helps preserve the raw meat in the fridge for a few more days.
I hope you enjoy this recipe.
Thanks for visiting,
- 2 slices of sirloin steak or beef skirt about ½ inch thick
- 3 garlic cloves
- The green tops of 2 green onions
- Salt and pepper
- Crush the garlic cloves and rub them on the meat.
- Open up the green tops of the onion longwise, this reveals a little gel
- on the inside of the leaves. Rub this gel all over the meat and once the
- leaves are dry just leave them on the meat.
- Add salt and black pepper, cover and place in the fridge for at least 2
- hours but preferably overnight.
- Grill or fry the meat for about 3 minutes on each side depending on how
- well cooked you like the meat.
- Serve and enjoy!