Carne Asada

Since most people consider Labor Day the symbolic end to summer, why not celebrate this last holiday weekend with great food and friends?  We all want to relax and rest on Labor Day, but pulling together a menu can seem like a lot of work. Instead, I suggest keeping it simple, easy, and delicious. 

One of my favorite go-to meals when hosting friends is carne asada, a grilled marinated beef steak. The traditional cut of beef for making carne asada is skirt, flank, or flap. However, I love using flat iron steak because it has a noticeable amount of marbling. It's very tender and perfect for tacos. Carne asada can be a main dish by itself or part of another dish. Personally, I love to grill a two-pound flat iron steak and serve it alongside small corn tortillas, salsa, cilantro, avocado or guacamole, lime wedges, and other ingredients.  People then have the option of making tacos, burritos, or salads. I've discovered people love to make their own creations, often with such care and pride. 

Today's recipe for carne asada only requires you to marinate the beef for at least a couple of hours before grilling. However, to experience the most flavor beef should marinate overnight. Once off the grill, the steak should be allowed to rest for 5-10 minutes before cutting thin slices. This will help produce the juicy, tender streak we strive for. Eat this dish with your favorite sides or in a warm corn tortilla. Hope you have a safe and wonderful holiday weekend.