Carne Asada

Summer is coming and I know for a fact that the BBQ’s have already been out so I would like to share a fabulous twist on a BBQ steak that also works well on chicken!

What a better way to make a good piece of steak or two spread between a group of friends than freshly grilled and sliced, family style, for everyone to help themselves!

This sauce will marinade a good kg of meat easily so whether you are marinating chicken or steak or even using this marinade for a salad dressing it will last in the fridge for up to 3 days. 

zest and juice of 1 large orange and 2 limes

4 tbsp good quality olive oil (if you are following slimming world you really need some oil so cut the oil down to 1 tbsp which is roughly 6 syns but marinade for less time otherwise the citrus will cook your meat before you grill it!) 

4 cloves smashed garlic

Handful roughly chopped coriander

Generous pinch of salt 

1/2 tsp bicarbonate of soda

3 jalapeno rings (from a jar or use a pinch of chilli flakes instead) finely chopped.

  1. Mix all of the ingredients thoroughly and pour them into a sandwich bag with 1 kg of meat.
  2. Leave for at least 20 minutes before cooking. If you are following the slimming world method I recommend not marinading OVER the 20 minutes!
  3. The trick to cooking your carne asada (traditionally beef) is a high heat which is why I love using the BBQ! slap your meat on the BBQ or in a very very hot griddle pan and cook for a few minutes each side and baste once with the marinade then cook for another few minutes on each side.

Remember to rest your meat after the grilling to help it stay tender. You don’t have to use the bicarb but it’s a trick the Chinese community use to keep their meat nice and moist and tender which I think is something you need when you are cooking on a BBQ.

Love Emily xxx





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