The Greek appetizer saganaki is created with fried kasseri cheese. Restaurant owners in Chicago who encouraged patrons to exclaim “Opa!” as the plate was being burned developed the tradition of pouring brandy and flambéing the cheese. If you want to revive the custom at home in a matter of minutes, whether you want to attempt a quick and enjoyable cheese meal on a chilly weekday or just try a little romance with an old flame on a date night. Serve with freshly grilled or sliced bread.
| Prep Time: | 15 mins |
| Cook Time: | 6 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 21 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup dark Mexican beer
- ¼ cup avocado oil
- ½ white onion, cut into large wedges
- 1 cup fresh cilantro leaves
- salt and pepper to taste
- 2 pounds beef skirt steak
Instructions
- Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
- Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 0 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 97 mg |
| Sugars | 0 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made two different carne asada recipes last night and while they were both great, I preferred this one. I typically always use beer in the marinade and I think it is the key. The avocado oil is genius. Excellent recipe!