This winter holiday dessert is wonderful. Excellent with whipped cream or nondairy whipped topping on top.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 16 |
| Yield: | 5 pounds carne asada |
Ingredients
- 5 pounds beef skirt steak, thinly sliced
- 1 cup water
- 1 orange, sliced
- ⅔ cup orange juice
- ⅔ cup lime juice
- ½ cup red wine vinegar
- 1 lime, sliced
- 1 bunch fresh cilantro leaves, chopped
- ¼ cup vegetable oil
- 1 tablespoon salt
- 3 cloves garlic, minced
- 1 tablespoon ground white pepper
- 1 tablespoon ground black pepper
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ¼ teaspoon ground cloves
Instructions
- Place beef in a large resealable plastic bag.
- Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of beef and seal the bag.
- Marinate beef in the refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill beef in the preheated grill over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 477 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |