Total time: 20 minutes, plus marinating time
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1 bunch cilantro, cleaned and stemmed
3 cloves garlic
1/2 small onion
1 tablespoon Worcestershire sauce
2 to 3 serrano chiles, optional
2 pounds "flat meat," inside skirt steak (the key is a thin steak, which good butchers can cut for you)
1. In a blender, combine the cilantro, garlic, onion, Worcestershire, optional chiles and a teaspoon of salt, or to taste. Blend the ingredients to make the marinade, and rub the marinade all over the meat. Place the meat in a large, sealable plastic bag or in a large baking dish covered with plastic wrap, and refrigerate for at least 1 hour, up to several hours, to marinate.
2. Shortly before cooking, heat a grill over medium-high heat until hot. Oil the grill then add the carne asada (this will probably need to be done in batches). Cook the meat for a minute or two on each side to char the meat and then cook to desired doneness. Repeat with all of the carne asada. Serve hot.
Each serving: 234 calories; 30 grams protein; 0 carbohydrates; 0 fiber; 11 grams fat; 4 grams saturated fat; 96 mg cholesterol; 0 sugar; 94 mg sodium.Copyright © 2014, Los Angeles Times