Try this Nicaraguan-style carne asada! Strips of skirt steak are marinated in a tart and savory blend of Seville (or bitter) orange juice, Worcestershire sauce, and adobo seasoning, then grilled to tender perfection. Serve with queso frito, fried plantains, and rice and beans alongside for a traditional Nicaraguan feast!

Quick Info

⏱️ 560 min • 🍽️ 4 servings • ⭐ 100%

Nutrition

935 cal • 79g protein • 48g carbs • 48g fat

Tags

[Central & South American] • [Gluten-Free] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• ½ cup Seville or bitter orange juice, such as Goya Bitter Orange Marinade, or 6 tablespoons orange juice plus 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon adobo seasoning, preferably Goya
• ½ teaspoon freshly ground black pepper
• 2 pounds skirt steak, cut into 1-inch-wide strips
• 2 tablespoons vegetable oil
• 1 10-ounce package of frying cheese, such as El Latino Queso Freir, cut into ½-inch-thick slices
• Canola oil, for frying
• 2 ripe plantains
• Canola oil, for frying
• Kosher salt, to taste
• Rice and beans, for serving
• Milca sodas

Instructions Preview

1. Make the carne asada: In a medium bowl, co…
2. Heat a grill pan over medium-high heat unt…
3. Make the queso frito: Fill a large skillet…

…and 6 more steps

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Recipe by: Vanessa Sirias • From: Tasty