Carne Asada

Title:
Carne Asada

Yield:
6 Servings

Categories:
Beef,
Spices,
Condiments,
Mexican




Ingredients:





 1 1/2 lb Top Round Steak Or Boneless


          - Chuck Steak, Cut 1 1/2-Ins


          - Thick





----------------------------------MARINADE----------------------------------


   1/4 c  Red Wine Vinegar


     2 tb Oil


     1 ts Sage Leaves


     1 ts Summer Savory


   1/2 ts Salt


   1/2 ts Dry Mustard


   1/2 ts Paprika



-------------------------------BASTING
SAUCE-------------------------------


     2 tb Steak Sauce


    12    Flour Tortillas, 5 to 8


          - Inches In Diameter


     2 md Onions, Sliced Paper Thin Or


          - Chopped


     4 oz Whole Green Chilies, Cut


          - Into Strips


          Softened Butter Or Margarine


          Salsa


          Guacamole





 Place steak in plastic bag or non-metal baking dish. In small bowl, combine


 marinade ingredients.  Pour over steak, turning to coat. Seal bag or cover


 dish; marinate at least 6 hours or overnight in refrigerator, turning once


 or twice.


 


 When ready to barbecue, drain meat, reserving marinade by placing in small


 saucepan.  Add steak sauce to marinade; blend well. Heat on grill. Place


 steak 4 to 6 inches from medium-hot coals. Cook 30 to 40 minutes, turning


 once, or until desired doneness, brushing occasionally with marinade.


 Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated and


 steaming, wrap in cloth napkin or towel to keep warm.


 


 To serve, cut steak across grain into thin slices. Spoon any remaining


 marinade over slices.  Arrange steak, warmed tortillas, onions, chilies,


 butter, salsa and guacamole on a large platter. Spread butter on tortilla;


 top with meat and any combination of vegetables or sauce. Roll up to eat.


 


 Note:  Be sure to heat basting sauce thoroughly to ensure safety for use as


 a sauce at the table.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini