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.
-
20
min -
8
SERVINGS -
220
Cal -
21 g
Protein
Ingredients:
- 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
Garnish:
- 1 cup Herdez® Casera Salsa
- 16 sprigs fresh cilantro
Cooking:
-
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:
221 CALORIES
0 % *
5g SAT FAT
0 % DV **
21g PROTEIN
0 % DV
2.5 mg IRON
0 % DV
4.9 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 221 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 77 mg Cholesterol; 676 mg Sodium; 4 g Total Carbohydrate; 0.7 g Dietary Fiber; 21 g Protein; 2.5 mg Iron; 3.8 mg NE Niacin; 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 4.9 mg Zinc; 16.1 mcg Selenium; 80.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
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