Mains
Carne Asada Hondureña
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) thin-cut beef steak (palomilla or skirt steak)
- 4 cloves garlic, minced
- 60 ml (1/4 cup) sour orange or lime juice
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 onions, sliced into rounds
- Corn or flour tortillas, to serve
Method
- Combine garlic, citrus juice, Worcestershire sauce, salt and pepper to make the marinade.
- Marinate the steaks for at least 1 hour, or up to overnight in the fridge.
- Preheat a grill to high heat.
- Grill the steaks for 2-3 minutes per side for medium doneness; grill the onion rounds alongside until charred and soft.
- Rest the meat for 5 minutes, then slice against the grain.
- Serve with the grilled onions and warm tortillas.
Introduction: Grilled beef is central to Honduran weekend gatherings, especially in cattle-raising regions like Olancho and Choluteca.
Cultural Background: Grilled beef is central to Honduran weekend gatherings, especially in cattle-raising regions like Olancho and Choluteca. Thin steaks are marinated simply and grilled over open flame, then served with grilled onions, tortillas and a squeeze of lime, embodying the relaxed, communal spirit of a Honduran asado.
Tips: Slice the beef thinly before marinating so it cooks quickly and evenly over high heat.
Variations: Serve with chimol (Honduran tomato relish) or a side of fried plantain for a fuller plate.
Storage: Refrigerate cooked beef up to 3 days in an airtight container.
Reheating: Reheat briefly in a hot dry skillet to avoid overcooking the thin slices.
Nutrition: Approx. 430 kcal, 38 g protein, 24 g fat, 8 g carbohydrate per serving.
FAQs:
Q: What cut of beef is best?
A: Thin palomilla or skirt steak is traditional, as it grills quickly and stays tender.
Q: Can I cook this indoors?
A: Yes, a very hot grill pan or cast-iron skillet works well if an outdoor grill isn't available.
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