|Nutritional Guidelines (per serving)|
|Servings: 4-6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Marinated, grilled beef known as carne asada is a beloved staple in Colombia. The marinade typically has orange juice or lime juice, as well as garlic, spices, and beer. Serve carne asada with a salsa de aji picante (tomato-based chile pepper sauce) and some arepas, or use it as a filling for an arepa sandwich.
- 1 2-lb. flank steak
- 1/4 cup vegetable oil
- 1 bottle of beer
- 1/2 cup orange juice
- Juice of 3 limes
- 4 to 6 cloves of garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cumin
- 1 packet Sazon Goya with achiote
- Salt and pepper to taste
Whisk together the vegetable oil, 1/2 of the bottle of beer, orange juice, lime juice, vinegar and Worcestershire sauce.
Whisk in the garlic, cumin, SazonGoya and salt and pepper to taste.
Place the flank steak inside of a plastic bag, and more the marinade mixture into the bag with the steak. Seal bag tightly, then leave steak to marinate overnight in the fridge.
Heat the grill to medium-high. Remove steak from marinade and grill for 5 to 8 minutes on each side, or until desired doneness.
Let steak rest for 5 minutes, then slice very thinly against the grain and serve.