Margarita's International Recipes
Carne asoleada, which translates literally to "sunny meat", is a variation on carne asada that traces its roots back to Mexico, but is also found in Honduras. To make this dish properly, you should use flank steak and cook it on a charcoal grill. The use of a charcoal grill is very important, as it infuses the meat with its characterisitc flavor.
I did not use a charcoal grill - indeed, I don't have one and my gas grill needs be cleaned, so I just pan grilled it. I also didn't use flank steak. Indeed, I made this dish because I had bought eye of round steaks through a grocery delivery service to make milanesas, but discovered the steaks weren't thin enough for that purpose, so I had to find an alternative use for them. Eye of round is very tough meat, so it needs to be marinated and this recipe seemed to fit the bill. Alas, the marination didn't do much to add tenderness and the steaks were very tough anyway, and it also didn't infuse much flavor. It was still tastier than non-marinated eye of round, however. Flank steak is more flavorful on its own, so I think it probably would work better if used with that cut. Obviously, a it wasn't flank steak, I didn't bother cutting it before serving it.
- 1/2 cup orange juice
- 3 garlic cloves, crushed
- 2 tsp oregano
- 1 tsp Worcestershire sauce
- 1 tsp cumin
- salt to taste
- 1 1/2 lbs steak, preferably flank
In a bowl or ziplock bag mix together the orange juice, garlic, oregano, Worcestershire sauce, cumin and salt. Add the steaks. Cover or seal and marinate in the refrigerator for at least 6 hours.
Grill the steak to your taste. Cut into strips against the grain and serve.
Adapted from a recipe at Comidas Hondureñas.com
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