Carne Asada
Carne Asada is succulent meat cooked to perfection, it has a tantalizing charred exterior while retaining its juicy tenderness within.
Ingredients
For Carne Asada:
- Leg of Lamb
- 2 tablespoon Extra Virgin Olive Oil
- 50 ml Red Vine Vinegar
- 1 tablespoon Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Cumin Powder
- 1 teaspoon Chili Flakes
- 1 tablespoon Dried Oregano
For Vegetable Kabobs:
- 2 Red Onion
- 1 Courgette
- 1 Red Pepper
- 100 g Mushroom
- 2 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Remove the bone from the leg of the lamb and cut the leg every few cm.
- Place the leg of lamb in a shallow dish and add extra virgin olive oil, red wine vinegar, sea salt, black pepper, cumin powder, chili flakes, and dried oregano over the leg.
- Mix well the marinade and make sure the leg is evenly coated. Marinate the lamb in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.
- While the lamb is marinating, prepare the vegetable kabobs. Cut the red onions into large pieces and dice the courgette and red pepper into chunks.
- Thread the vegetables onto skewers, alternating between the different vegetables to create colorful kabobs.
- Remove the lamb from the marinade, place it on the BBQ, and cook it for about 15-20 minutes per side, or until it reaches your desired level of doneness.
- Add extra virgin olive oil, salt, and black pepper over the vegetable kabobs.
- While the lamb is cooking, cook the vegetable kabobs on the BBQ until they are tender and slightly charred, about 10-15 minutes, turning occasionally.
- Once the lamb is cooked to your liking, remove it from the BBQ and let it rest for a few minutes before slicing.
- Serve the sliced carne asada with the grilled vegetable kabobs on the side and pour chimichurri over the carne asada. Enjoy this delicious meal!
Notes
Quality of Meat: Choose a good quality leg of lamb for the best results. Look for meat that is fresh, well-marbled, and preferably grass-fed for optimal flavor and tenderness.
Seasoning Balance: Pay attention to the balance of seasonings in the marinade. Adjust the quantities of salt, pepper, and spices according to your taste preferences, but be careful not to overpower the natural flavor of the meat.
Marinating Time: While the recipe suggests marinating for at least 2 hours, allowing the meat to marinate overnight will enhance the flavors and tenderize the meat further. The longer marinating time allows the flavors to penetrate deeper into the meat.
Temperature Control: Ensure your BBQ or grill is at the right temperature before cooking the carne asada. Too high heat can char the outside of the meat while leaving the inside undercooked, while too low heat can result in tough meat. Aim for a medium-high heat for grilling.
Resting Time: Let the cooked carne asada rest for a few minutes before slicing it. This allows the juices to redistribute within the meat, resulting in juicier and more flavorful slices.
Slicing Against the Grain: When slicing the carne asada, cut against the grain for maximum tenderness. This breaks up the muscle fibers and results in a more tender bite.
Vegetable Kabobs: Use fresh and colorful vegetables for the kabobs. You can customize the vegetables based on your preferences but aim for a variety of textures and flavors to complement the carne asada.
Chimichurri Sauce: A good quality chimichurri sauce can elevate the flavors of the carne asada. Consider making your own chimichurri with fresh herbs like parsley, cilantro, garlic, olive oil, vinegar, and spices for a vibrant and zesty accompaniment.
Nutrition
Calories: 119kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1369mg | Potassium: 266mg | Fiber: 2g | Sugar: 4g | Vitamin A: 807IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 1mg