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Honduran Grilled Steak:
Carne Asada

What's the big idea?

Steak - marinated and grilled - is very popular as a main dish in Honduras. This works equally well on the barbecue as long as you have good control of the heat to prevent the steaks from being over-cooked.

Serve with chips (fries) and a green salad. Alternatively, share the cooked steak out among 6-8 flour tortillas, add some chopped tomatoes, lettuce and onions, a little sour cream and perhaps a sprinkle of grated cheese. Roll up the tortillas and enjoy!

Shopping List

Here's the list of what you need:

  • 2lb steak of your choice
  • 4 garlic cloves, minced
  • 1 jalapeño, seeded and very finely chopped
  • 1 teaspoon ground cumin
  • 1 large handful fresh coriander (cilantro), finely chopped
  • Salt and freshly ground black pepper
  • Juice of 2 limes
  • 2 tablespoons white wine vinegar
  • ½ teaspoon sugar
  • 4 tablespoons olive oil, plus a little extra

What To Do

  • Lay the pieces of steak in a large non-reactive bowl or baking dish
  • Mix together the remaining ingredients well, and pour the marinade over the steak, making sure each piece is well coated
  • Cover with cling film and refrigerate for 2-4 hours
  • Preheat your grill or barbecue to medium-high
  • Brush the barbecue grate or grill tray with a little oil to prevent the meat from sticking
  • Remove the steak from the marinade. Season both sides of the steak pieces with salt and pepper
  • Cook each piece for a few minutes only on each side, depending on how thin they are, until cooked to your liking
  • Remove the steak pieces when cooked and place on a cutting board. Leave to rest for 5 minutes
  • Thinly slice the steak across the grain, and serve

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