Carneada

INGREDIENTS

Carneada

  • 1 1/2 lb beef flank or skirt

  • 1/2 cup orange juice

  • 4 cloves garlic, mashed

  • 1 tbsp salt

  • 2 tbsp jalapeno, minced

  • 1 1/2 tsp ground cumin

  • 1/2 cup olive oil

  • 1 tbsp worchestershire

Chimol

  • 4 radishes, finely julienned (use mandoline)

  • 1/2 bunch cilantro, julienned

  • 3 tomatoes, small diced

  • 1 cup onion, minced (make it nice)

  • as needed salt

  • 1 jalapeno, minced

  • 1-2 lime, juiced 

Directions

Carneada

  1. Cut the beef into manageable portions for a cyrovac bag. (cut in half, usually)

  2. Then mix the rest of the ingredients together and the meat.

  3. Place contents into a cyrovac bag and seal.

  4. Marinate until ready to cook. Dab off marinate but do not rinse.

  5. On a hot grill, cook steak until medium rare (take off grill around ~120 degrees)

  6. Rest for 3 minutes and slice against the grain.

  7. Serve with tortillas and chimol salsa.

Chimol

  1. In a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and jalapeno.

  2. Stir in lime juice.

  3. Let stand for 15 minutes before serving to blend the flavors.

  4. Taste and adjust with seasoning.

A favorite of

Jessica Sigmundsson