Tuesday, September 15, 2009

Carne Asada (Mexican steak) Nachos

  • 3 pounds flank steak
  • 1/3 cup white vinegar
  • 1/2 cup soy sauce
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika


Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

Grill marinated steak (or put in a skillet over medium high heat with a little vegetable oil). Cut into strips and serve with nachos or tacos. Serves 8.

468 calories in one serving. 27.9 g of fat (7.8g saturated), 0.7g fiber

  • Tortilla chips
  • Pepper Jack Cheese
  • Cheddar cheese
  • Pickled jalapeno peppers
  • sliced black olives
  • grilled cane asada steak
  • Sour cream
  • guacamole
  • cilantro
  • diced tomatoes


Place tortilla chips, carne asada, cheese, jalapeno peppers, and olives in an oven proof dish. Broil until cheese is melted but chips are not burned (2 minutes). Top with sour cream, guacamole, cilantro and diced tomatoes. Serve.

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