Ah, vacation—why can’t it come around more often? I could get used to waking up to this view every morning.
Our family enjoyed another wonderful week cruising the Caribbean. The weather was perfect and the kids spent the days outside, playing and exploring. Coming home to cold Minnesota is always a little tougher after a warm getaway, but at least we escaped for a while.
One of my favorite parts of cruising is the break from daily chores. Someone else makes the bed, serves breakfast, handles the towels, and tops off my drink—none of which I have to worry about.
Taking a break from cooking for a week makes me eager to get back in the kitchen. After a week of fantastic onboard meals, returning to plain Taco Tuesday felt uninspired, so I decided to upgrade our tacos. I’d had Marc’s Carne Asada recipe from No Recipes bookmarked for a long time and it was perfect for a lazy post-vacation evening because it required only a few minutes of prep. The steak turned out juicy and full of flavor. Piled into warm homemade tortillas with avocado and pico de gallo, it was exceptional—definitely a new favorite at Casa Jones.
Carne Asada
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Ingredients
Scale
- 1.5 – 2 lb skirt steak
- 1 lime, juiced
- 1/4 C oil
- 1/4 chopped cilantro
- 1 Serrano chili, minced
- 3 cloves garlic, minced
- 1 tsp sugar
- 1/2 tsp ground coriander seed
- 1/2 tsp oregano
- 1/4 tsp ground cumin
- 2 tsp salt
- 3/4 tsp black pepper
Instructions
- Combine all the ingredients in a gallon-sized Ziploc bag, making sure the marinade evenly coats the skirt steak. Refrigerate overnight to let the flavors develop.
- Heat the grill to high for at least 10 minutes so it’s very hot. Grill the steak 5 minutes on one side, then 3–5 minutes on the other side, depending on thickness. Aim for a pink center to keep the meat tender.
- Let the meat rest for 5 minutes before slicing against the grain, then chop those slices into smaller pieces. Transfer the meat to a serving bowl, pour any juices from the cutting board over it, add about 1/2 tsp more salt if needed, and stir. Serve with warm tortillas, lime wedges, avocado, and pico de gallo.
- Author: Carole Jones
Nutrition
- Serving Size: 1/5th
- Calories: 457
- Sugar: 1g
- Sodium: 1053mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 2g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 120mg