Behind the Recipes
Carne Asada by Chef Kevin Long
Makes 4-6 servings
INGREDIENTS:
2 lb. skirt steak, trimmed to 1/4 inch fat
1 lime, sliced
1 tbsp. ground fennel seed
1 tbsp. ground coriander
1/2 cup onion, thinly sliced
3 cloves garlic, crushed
1 tbsp. honey
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. Maggi Seasoning Sauce
PREPARATION:
1. Score the layer of fat on the outside of the steak lightly with a knife.
2. Place the scored meat in a large bowl. Top with the lime slices, ground fennel seed, ground coriander, onion slices, crushed garlic, honey, Worcestershire, soy sauce and Maggi Seasoning Sauce.
3. Toss all ingredients together until the steak is thoroughly seasoned on all sides.
4. Pour the steak and marinade into a plastic bag, then seal and allow to marinate for up to two days.
5. After marinating, grill the steak over high heat for 1-2 minutes on each side. Slice the steak on a bias and serve on tacos or as desired.
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