The Philippines’ national cuisine is thought to be chicken adobo. In addition to being delicious, the mixture of soy sauce, vinegar, garlic, ginger, and peppercorns helps to preserve the chicken. My mum used her adaptation of the original recipe to teach me how to make this. It’s a tasty, affordable, and simple dish. Jasmine rice should be served hot and steamed.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups beef stock
- ½ cup soy sauce
- 3 canned chipotles in adobo sauce, or to taste
- 2 pounds flank steak
Instructions
- Combine beef stock, soy sauce, and chipotle peppers in a blender; blend until smooth. Pour into a resealable plastic bag and add flank steak. Close bag and move steak around so it is well covered in marinade. Refrigerate for at least 4 hours, or overnight.
- Remove bag from the refrigerator 20 minutes before grilling. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from the marinade and shake off excess liquid. Cook steak until firm and reddish-pink in the center, 4 to 5 minutes minutes per side, depending on the thickness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest for a few minutes before slicing.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 970 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Carne Asada is probably my favorite meal and this one didn’t disappoint. I made this for company that was visiting and everyone went back for seconds. Excellent recipe and 5 stars all the way!