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Carne Asada Barbecue

Grill.Master's picture
  Lime juice 1 Cup (16 tbs)
  Vegetable juice cocktail 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Snipped parsley/1 teaspoon dried parsley flakes 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Beef flank steak 1 1⁄2 Pound
  Sweet peppers 2
  Onion 1 Large
  Margarine/Butter 1 Tablespoon
  Flour tortillas 12
  Salsa 3⁄4 Cup (12 tbs)
  Frozen avocado dip 6 Ounce

For marinade, combine lime juice, vegetable juice cocktail, chopped onion, parsley, garlic, salt, and pepper.
Place steak in a plastic bag set into a shallow dish.
Pour marinade over steak.
Close bag.
Marinate in the refrigerator 3 to 4 hours, turning bag occasionally to distribute marinade.
Meanwhile, cut an 18-inch square of heavy foil.
Place peppers and sliced onion in center of foil.
Dot with margarine.
Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end.
Drain steak, reserving marinade.
Place steak on the cooking grill.
Grill 10 to 15 minutes for rare or 15 to 19 minutes for medium, turning and brushing with reserved marinade once halfway through grilling time.
Place foil packet of vegetables on the cooking grill beside steak during the last 10 minutes of grilling time.
Wrap tortillas in heavy foil; place on cooking grill beside steak during the last 5 minutes of grilling time.
Turn tortilla packet once halfway through grilling.
Slice steak diagonally across the grain into thin slices.
Serve in tortillas with peppers and onions, salsa, and avocado dip.

Recipe Summary

Difficulty Level: 
Side Dish

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