Juicy And Spicy Marinade Pollo And Carne Asada Recipes

Steps:

• Use any mixture of chosen citrus.
• Marinate meat 2-24 hours. Cook as desired.

Steps:

• In a sandwhich bag, mix together the cumin, garlic powder, paprika, chili powder, onion, salt, pepper, and cayenne pepper.
• Combine remaining ingredients (only 2 tbsp olive oil) except steak into a freezer bag or large container for marinating.
• Add 3 tbsp of the spice mixture to the marinade and mix to combine.
• perforate steak with a fork in multiple places.
• add steak to marinade and remove excess air.
• refrigerate for 4-24 hours (preference).
• When ready to grill, mix remaining spice mix with 2 tbsp olive oil.
• Remove steaks from marinade and pat dry (don't remove spices, just so they aren't wet).
• rub the spice mix/olive oil combo all over the steaks and let them rest at room temperature for 30-60 minutes.
• Preheat grill or skillet (preferably cast iron) to medium heat (about 5/10).
• Cook for 5-6 minutes per side depending on thickness. (see below for detailed notes).
• Remove steak from heat and let rest for 10 minutes before thinly slicing.
• For cooking in a cast iron skillet:.
• Gas stove: set to 5/10.
• Cook for 5 minutes per side for medium (if steak is ~1/2"-3/4" thick).
• *Important* Do not flip before 5 minutes is done!

Steps:

• Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Steps:

• Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
• Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
• Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Steps:

• Mix tequila, juices, garlic, onion, Tabasco, and pepper in a medium bowl.
• Add steaks to marinade, ensuring they are completely covered.
• Place in refrigerator 4-6 hours, turning occasionally to ensure they stay submerged in marinade.
• Remove steaks, and grill about 7 minutes on each side.
• (You may pour a bit of the marinade on them while they're cooking) When done cooking, slice steak into about 1/2-1 inch slices and serve with tortillas, salsa, guacamole, cheese, or whatever else you'd like.

Steps:

• Combine all ingredients and leave the Steak, Pork, or Chicken whole. (butterfly the Pork length wise).
• Marinate for 1-4 Hours.
• Grill till done!