candied.carne.asada

I have been working on my carne asada marinade for ages now, and there has always been something that’s just a little off that I don’t like. My suspicion has been the inclusion of Mexican oregano (which we also put in our pulled pork), and I was right. There’s something about it that just doesn’t seem to jive with my tastebuds. But last night I unlocked the code for the most amazing marinated beef (Truly Mexican? Probably not. Delicious? Absolutely.). We honestly ate most of it sliced directly from the cutting board before we even thought of filling a taco shell.

In a plastic container, mix and refrigerate the following (for at least 8 hours, flipping once during the soak)

  • 1 cup soy sauce, a generous sploosh of sriracha, 2 TB brown sugar, a good shake of pepper, 1 TB minced garlic & 4 pickled jalapeno rings
  • Add sirloin steak to the poundage of your preference (ours was about 1.5 pounds)

After the meat had marinated, I let it sit for about an hour on the counter to get a little closer to room temperature. Broil your meat, on high, for 5-6 minutes per side. This seals in the juices and basically caramelizes all that amazing stuff from the marinade on the meat and makes it super irresistible. After the broil, bake your slab o’meat for 15 minutes at 350*. Rest (elevated on a fork or spoon) for 5-10 minutes. Slice, and enjoy.

This technique left our meat almost candied on the outside and a perfect medium all the way through. It was melt in your mouth awesome.

cow chart

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