Carne Asada
I'm essentially an alcoholic bum that works on websites every now and then in order to earn booze money. Somedays (this day) I do next to nothing at all. In order to maintain my sanity and feel useful I'll cook something.
Today, Carne Asada is that something. I've got 2lbs of flank stake floating peacefully in a marinade of oil, lime juice, cilantro, jalapeno, garlic, salt/pepper, dash-o-sugar and some cumin. I'm looking forward to the results.
In times gone by, times in which I was much lazier, I would buy pre-marinaded carne asada from the supermarket butcher counter. Which is good, I won't lie, I like it. But it's very different from what I've got going on here. The store stuff has a marinade that seems chili-pepper focused, saltier and generally more red than my efforts.
Things I'm hoping don't go wrong: Too much citrus. Lime juice is tricky like that, if you go over the cliff of sourness there's no going back. I like a blast of lime on meat, but I don't want to be eating the steak equivalent of lime infused vodka, sha know? Besides that grilling flank steak is as fool proof as any grilling ever really gets, so I'm not too concerned.
I'll post up the finished product in the epic finally to this two part series.
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