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single-recipe-carne.html
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single-recipe-carne.html
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8" />
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<title>Single Recipe</title>
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class="recipe-hero-img"
alt="pancakes"
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<article>
<h2>Carne Asada</h2>
<p>
The literal translation of the term means Carne
(flesh, meat or beef) and Asada (roast, broiled,
grilled), typically translated to 'Grilled Meat' and
most often is seared in some way for that signature
charred flavor (which you can get with a grill pan
too using my recipe for Carne Asada in the oven.)
There are several cuts of beef used to make Carne
Asada including sirloin and tenderloin, but most
recipes call for either flank steak or skirt steak.
I've tried both and definitely prefer outside skirt
steak for its flavor and texture. Either way you'll
want to thinly slice the steak across the grain
before serving for maximum tenderness!
</p>
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<article>
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<h5>prep time</h5>
<p>45 min.</p>
</article>
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<article>
<i class="far fa-clock"></i>
<h5>cook time</h5>
<p>30 min.</p>
</article>
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<article>
<i class="fas fa-user-friends"></i>
<h5>servings</h5>
<p>6 servings</p>
</article>
</div>
<!-- recipe tags -->
<div class="recipe-tags">
Tags : <a href="tag-template.html">beef</a>
<a href="tag-template.html">breakfast</a>
<a href="tag-template.html">pancakes</a>
<a href="tag-template.html">food</a>
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</article>
</section>
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<article>
<h4>instructions</h4>
<!-- single instruction -->
<div class="single-instruction">
<header>
<p>step 1</p>
<div></div>
</header>
<p>
In a large glass baking dish whisk together
Carne Asada marinade ingredients (jalapeño
through black pepper) until combined. Add skirt
steak in a single layer, turning to coat with
marinade. Cover and refrigerate for at least 1
hour, but no longer than 8 hours (longer will
begin to break down the meat - recipe note #3)
</p>
</div>
<!-- single instruction -->
<div class="single-instruction">
<header>
<p>step 2</p>
<div></div>
</header>
<p>
When you're ready to grill: preheat an outdoor
grill to medium-high heat. Grill steaks for 7 to
10 minutes per side, turning once for
medium-rare. Remove steaks and allow to rest for
5 minutes.
</p>
</div>
<!-- single instruction -->
<div class="single-instruction">
<header>
<p>step 3</p>
<div></div>
</header>
<p>
Slice thinly across the grain and serve.
</p>
</div>
</article>
<article class="second-column">
<div>
<h4>ingredients</h4>
<p class="single-ingredient">
½ cup fresh cilantro leaves chopped
</p>
<p class="single-ingredient">⅓ cup olive oil</p>
<p class="single-ingredient">
2 pounds skirt steak trimmed of excess fat
</p>
</div>
<div>
<h4>tools</h4>
<p class="single-tool">Hand Blender</p>
<p class="single-tool">Large Heavy Pot With Lid</p>
<p class="single-tool">Measuring Cups</p>
<p class="single-tool">Measuring Spoons</p>
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