beef, Mexican

Carne Asada Burritos

I went looking for some skirt steak but had to settle for this package of thinly sliced beef round tip steak cap, which I think I’ve used once before in a similar situation. I marinated it just for an hour in a recipe loosely based upon this one from Vanilla Latte. I hardly measured but eyeballed into my little Magic Bullet Express blender, which worked great for this (as well as for the salad dressing I made up next!).  I used Vanilla Latte’s recipe as a guideline but didn’t measure and wanted to produce less overall marinade, as I just had two small skinny steaks.Totally guessing as to quantities:

• 1/2 cup of cilantro, leaves and stem
• 2 cloves of garlic
• 1/4  yellow onion
• 1/2  jalapeño pepper
• 1/8 cup lime juice
• 1/8 cup lemon juice
• 1/4 tsp corriander seeds
• 1/4 tsp cumin seeds
• 1/4 tsp chipotle chili powder
• 2 Tbs olive oil
• 2 tsp red wine vinegar

As you can see, I left out a few things and didn’t cut the recipe down exactly in proportion. I would have put the paprika in but just forgot it.  I had no orange juice, so left that out, but think it would taste good!  I grow jalapenos, so had those, as well as fresh lemon and garlic. The lime juice was bottled.

I only marinated this an hour or so. I put the thin slices of meat in a glass dish and salted and peppered them, then poured on the marinade, turning to cover the meat thoroughly. Covered with plastic wrap and let sit a room temperature an hour while I fixed up a salad, made a bit of guacamole, mixed up some dressing, etc.  I also opened a can of refried beans and heated that, put a bowl of grated cheese and some sour cream on the table.

These grilled fairly quickly as they were very thin, maybe 1-2 minutes per side at the most. I let them sit an minute and then sliced them thinly. They were quite good!

Pictures to follow as soon as my daughter emails me her pictures. My camera’s batteries needed recharging.