Carne Asada (Arrachera Con Ajo Y Limon A La Parrilla) Recipe

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Carne Asada (Arrachera Con Ajo Y Limon A La Parrilla)
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Ingredients:

  • 1 1/2 lbs skirt steaks
  • 1 1/2 tbsp finely chopped garlic
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp fresh lime juice

Directions:

  1. If necessary, trim steak, leaving some fat.
  2. In shallow dish, rub steaks with garlic and oil.
  3. Marinate steaks,covered and chilled, at least 30 minutes and up to 1 day.
  4. Prepare grill.
  5. Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare.
  6. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice.
  7. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
  8. Garnish with grilled onions, serve with tortillas, refried beans and rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 384.17 Kcal (1608 kJ)
Calories from fat 246.51 Kcal
% Daily Value*
Total Fat 27.39g 42%
Cholesterol 110.54mg 37%
Sodium 111.19mg 5%
Potassium 451.36mg 10%
Total Carbs 1.5g 1%
Sugars 0.15g 1%
Dietary Fiber 0.06g 0%
Protein 34.2g 68%
Vitamin C 2.7mg 5%
Iron 3.5mg 19%
Calcium 16.7mg 2%
Amount Per 100 g
Calories 208.52 Kcal (873 kJ)
Calories from fat 133.8 Kcal
% Daily Value*
Total Fat 14.87g 42%
Cholesterol 60mg 37%
Sodium 60.35mg 5%
Potassium 244.98mg 10%
Total Carbs 0.82g 1%
Sugars 0.08g 1%
Dietary Fiber 0.03g 0%
Protein 18.56g 68%
Vitamin C 1.5mg 5%
Iron 1.9mg 19%
Calcium 9.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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