AZ Barbeque.com

Carne Asada Bear style

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bearbonez

  • Karma: 8
Carne asada with a little kick.

2 lb. flank steak 
1/2 c tequila
1/4 c lime juice
1/4 c lemon juice
1/4 c orange juice
4 cloves garlic, crushed
1 md. onion, chopped
1 tbsp. cholula or tapatio
salt and pepper
pico de gallo or salsa
guacamole
sour cream
small tortillas

Mix the cactus juice(tequila), and the citrus juices, garlic, onion, hot sauce, salt and pepper and place in gallon freezer bag with the steak. Let marinate for at LEAST 4 hours. over night is better. Grill the steak and slice across the grain or at a bias for wider slices. Serve up like tacos with sour cream, guac, pico or salsa, and warm tortilla (corn or flour, whatever you like).

#1 - February 26, 2006, 03:03:15 pm
David "Bear" Nunley

Mike (AZBarbeque)

  • Karma: 72
Bear,

I just happend to have some of these defrosting for cooking tomorrow, so I made up your recipe and I will post tomorrow how it turns out.  There won't be any Guac though, I am not a guac guy.. ;)

Looking forward to trying this one out, should be tasty...

Thanks,
#2 - February 26, 2006, 07:17:46 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

bearbonez

  • Karma: 8
Cant wait to hear about it. I am making a duck confit and linguica gumbo tonite.
#3 - February 27, 2006, 08:33:45 pm
David "Bear" Nunley

Mike (AZBarbeque)

  • Karma: 72
Bear,

Wow, that was fantastic....I think I may have used too much garlic (Is that possible??), but it did come out great.  I grilled them up just for 3 minutes on each side, then sliced them like you said, they were perfect.  Wrapped them in Flour tortillas with some ranch (Sour cream and ranch mix), pico and onions and they were mouth watering.

The wife and kids all loved them, the mix I had them in all night was certainly causing some drooling around here today, so the anticipation was high.

Thanks for the suggestion, I will certainly have to try more of your recipes if they all turn out this good.

Keep them coming.
#4 - February 27, 2006, 09:30:58 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

bearbonez

  • Karma: 8
It's hard for me to use too much garlic. I guess I am the same school as Emeril when it comes to garlic. However most dishes that I cook that need a potent garlic flavor, I will roast or saute the garlic first till carmelized sightly to extract tyhe flavor and leave out the bitterness. Also another trick to gentler garlic is to split the clove and remove the germ whcih is the thing in the middle of the clove.
#5 - February 28, 2006, 08:16:35 pm
David "Bear" Nunley

Mike (AZBarbeque)

  • Karma: 72
Bear,

Don't get me wrong, I too love garlic and am of the same mindset that you can never have too much garlic. 

Everything I cook, I add garlic to, so we are on the same wave length.

The meal was fantastic...Keep the great recipes coming...
#6 - February 28, 2006, 09:24:02 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

bearbonez

  • Karma: 8
You have any requests for recipes? Not even specific, but have any regional/ethnic cravins? always happy to oblige.
#7 - March 01, 2006, 08:17:10 pm
David "Bear" Nunley

Mike (AZBarbeque)

  • Karma: 72
Bear, Since you are asking... I would like to have a really good Southern one, something maybe cajun or with a bit more spice or kick to it, slow cooked preferably... ;)
#8 - March 01, 2006, 11:17:13 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

ddog27

  • Karma: 0
Oh man I have some flank steak in the freezer!! I am totally going to try this recipe!! :)
#9 - December 10, 2009, 07:22:21 am
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

WhiskeyRiverAZ

  • Karma: 1

Carne is usually so salty, can't wait to try this recipe with all the citrus, sounds killer!
#10 - December 10, 2009, 10:59:19 am

n2dabluebbq

  • Karma: 2
here's something like that but with chicken

#11 - December 10, 2009, 12:26:04 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

jmcrig

That polo asada looks great. I guess I know what's for dinner now.
#12 - December 10, 2009, 02:59:53 pm

studglove

  • Karma: 0
I know this was put up a long time ago, but i am just getting around to trying it tomorrow. I'm hoping it's as flavorful and wonderful as it sounds. Been craving some good carne lately.
#13 - June 29, 2010, 05:10:39 pm

bearbonez

  • Karma: 8
 Grill over some pecan if ya have any lyin around.
#14 - June 30, 2010, 04:48:17 pm
David "Bear" Nunley

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