One of the many wonderful things the warmer summer months bring are those outdoor cooking moments spent with family. When we feel the temperature rise, my family and I plan a cook out to celebrate the outdoors. Our menu includes salsa, guacamole, Spanish rice, homemade tortillas and grilled steak. The steak preparation begins the night before as it marinates in this savory mixture made of ingredients found in any pantry. Surprise your family this weekend with a carne asada and start (or continue!) a new tradition full of wonderful memories.
What you'll need
- 1 tablespoon butter
- 2 tablespoons sesame seeds
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/3 cup soy sauce
- 1 teaspoon powdered chicken bouillon
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon Mexican chili powder
- 2 pounds skirt steak
- Juice from 2 limes for garnish
How to make it
- In a medium skillet, melt butter over medium heat.
- Add sesame seeds and cook until toasted. Add onion and cook until translucent. Remove from heat and let cool.
- In a large mixing bowl, place garlic, soy sauce, bouillon, honey, vinegar, olive oil, chili powder and onion and sesame seed mixture. Stir to combine.
- Place steaks and mixture in a large freezer bag. Refrigerate overnight.
- Grill or pan fry steaks for approximately 5-7 minutes on each side.
- Remove from heat and serve with roasted corn or Spanish rice.
