Mommy is in Timeout

Today’s post is the final in a 3 part recipe series.

Three weeks ago, I shared with you how to make Shrimp and Salmon Fajitas.

Two weeks ago I shared my award-winning recipe for Guacamole.

Today I will be sharing with you how to make Carne Asade.

Combine them all and you’ll have a Surf-n-Turf Mexican Fiesta summer night out on the deck. I’d highly suggest adding in a few Margaritas or Corona with lime.

What You’ll Need:

2-3 Lbs. Flank Steak
2 Cups Soy Sauce
1 TBSP Brown Sugar
1 TBSP Frank’s Red Hot
2 Smashed Garlic Cloves
1 TSP Maple Syrup
4 Dashes of Tabasco
Montreal Chicken Seasoning
Coarse Salt & Fresh Ground Pepper

6-8 hours before grilling: In a large bowl (or some other type of dish where you can marinate the meat) combine the ingredients for the marinade: soy sauce, brown sugar, red hot, maple syrup, garlic cloves and tabasco. Stir all of them together. Add in the meat and refrigerate.

Once the meat is ready to cook, pull out of the marinade and set on a cutting board.  Use paper towel to dry off the excess marinade.  Season the meat with montreal chicken seasoning, salt and pepper.  Turn the grill on to a high setting.

Once the grill is ready, put the meat on. I cook this in one large piece – no need to cut. Grill the meat to your desired temperature. The piece I had was fairly thin and I do grill at a high temp, so I probably only did about 10-12 minutes total.

Pull off the grill, let the meat rest for about five minutes and then cut it into strips for fajitas and serve.

Today’s recipe is part 2 of a 3 part series. These posts will give you several options for a Mexican Fiesta out on your deck to celebrate summer. Last week I showed you a recipe for Shrimp and Salmon Fajitas. Make sure to come back next week for Carne Asada.

I’m always on a quest to make the perfect guacamole. My recipe is still a work in progress. I would like to mention though that I am the champion of a Guac-Off. However, I only had 1 comptetitor, my sister. But still, I won. This is the recipe I used. It’s tasty and healthy.

Recipe: Nayna’s Guacamole

Tip: When picking avocados in the store – you want them to be slightly firm, yet have a little give. Get to know your avocado in the produce section. If you can push in a lot while holding it, it’s too ripe. If you can’t even make the skin budge, it’s not ready. Find the perfect balance.

What You’ll Need:

3 Large (or 4 small) Avocados
1/2 Red Onion, Diced
1 Roma Tomato, Diced
1 Green Tomato, Diced
Juice of 3-4 Limes
1 Clove Garlic, Chopped
3 tbsp Cilantro, Chopped
1 Jalapeno Pepper, Diced (remove seeds if you can’t take the heat)
Salt, pepper and Frank’s Red Hot Sauce

In a large bowl, peel and shell out avocados. Stir the avocados around. Do NOT mash. I like to leave my avocados chunky in guacamole.

Add in all the ingredients above, however, don’t pour in all of the lime juice. Add in a few dashes of salt, pepper and Frank’s and fold together. Continue to add in lime juice, salt, pepper and Frank’s to taste. Serve with chips, nachos or fajitas.