this is how my wife makes her carne asada maranade. She was born in Nicaragua and didn’t arrive in the USA until age 16.
1/2 cup chopped garlic
1/2 cup chopped parsley
3/4 cups lime juice (squeeze yer own)
1/2 cups olive oil
1/2 tablespoon salt
1/2 teaspoon garlic powder
1 teaspoon black pepper
thsr makes enough maranade for as much strip steak as you can soak in it, or 3-6 pounds. Put the meat in a large bowl, heap the ingredients on, then mix it all up by hand. Cover the bowl and refrigerate for at least 24 hours. Then grill over direct high heat. Doesn’t take long, the steaks are naturally thin. I like using my Primo with no heat deflectors and the lid thermometer reading about 350. With a fill fire bowl of glowing coals, a bunch of chunks of mesquite, hickroy, or oak wood (short cook time so GO BOLD), and the vents choked down so flareup is just not happening but heat is. That part will vary by cooker. Gas is different from the Primo, and both are different from the blackstone griddle (I have done the steak on all three, everyone agrees the Primo wins).
I also spoon the left over maranade over the steak while it is grilling. Waste not want not. And it smells WONDERFUL as it burns on the coals.
1/2 cup chopped garlic
1/2 cup chopped parsley
3/4 cups lime juice (squeeze yer own)
1/2 cups olive oil
1/2 tablespoon salt
1/2 teaspoon garlic powder
1 teaspoon black pepper
thsr makes enough maranade for as much strip steak as you can soak in it, or 3-6 pounds. Put the meat in a large bowl, heap the ingredients on, then mix it all up by hand. Cover the bowl and refrigerate for at least 24 hours. Then grill over direct high heat. Doesn’t take long, the steaks are naturally thin. I like using my Primo with no heat deflectors and the lid thermometer reading about 350. With a fill fire bowl of glowing coals, a bunch of chunks of mesquite, hickroy, or oak wood (short cook time so GO BOLD), and the vents choked down so flareup is just not happening but heat is. That part will vary by cooker. Gas is different from the Primo, and both are different from the blackstone griddle (I have done the steak on all three, everyone agrees the Primo wins).
I also spoon the left over maranade over the steak while it is grilling. Waste not want not. And it smells WONDERFUL as it burns on the coals.
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