grilled pasilla beef (carne asada)
A pasilla pepper marinade adds flavor and heat to grilled Skirt Steak. The thin-sliced grilled steak or Carne Asada en Espanol can be tucked into a tortilla for taco Tuesday or any night of the week.
- 1 beef Skirt Steak (about 2 pounds), cut into 4 to 6-inch portions
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 jar (12 ounces) Herdez® Roasted Pasilla Chile Mexican Cooking Sauce
- 3/4 cup thinly sliced onion
- 1/2 cup fresh orange juice
- 2 teaspoons minced garlic
- 1 cup Herdez® Casera Salsa
- 15 sprigs fresh cilantro
- Season steaks with salt and pepper; set aside. Combine Herdez® Roasted Pasilla Mexican Cooking Sauce, onion, orange juice and garlic in large food-safe plastic bag. Place steaks in bag with marinade; turn steaks to coat. Close bag securely and marinate in refrigerator for 6 hours to overnight.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, covered 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Remove; let stand 5 minutes. Carve steaks into slices. Serve with Herdez® Casera Salsa and garnish with cilantro.
Nutrition information per serving: 221 calories; 13 g fat (5 g saturated fat; 6 g monounsaturated fat); 77 mg cholesterol; 676 mg sodium; 4 g carbohydrate; 0.7 g fiber; 21 g protein; 3.8 mg niacin; 0.5 mg vitamin B6; 3.7 mcg vitamin B12; 2.5 mg iron; 16.1 mcg selenium; 4.9 mg zinc; 80.4 mg choline.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin, iron and choline.