Lindita's Carne Asada & Calabacitas

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast offers a more economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Welcome to Lindita's backyard kitchen.

Introduce the dish: Carne Asada.

Use 2 pounds of flank steak (or skirt steak).

Mash 2 cloves of garlic using a molcajete.

Squeeze juice from 1 lime and add to the garlic.

Add a little water to the marinade mixture.

Add 1 ounce of Lindita's venditta's mild seasoning to the marinade.

Mix the marinade and rub it on the meat or place it in a bag with the meat.

Add 1 ounce of olive oil to the meat and marinade.

Add salt and black pepper to taste, then shake the bag to mix.

Marinate for at least 20-30 minutes in the refrigerator, preferably overnight.

While the meat marinates, prepare the calabacitas.

Roast 3 corn on the cob on the grill for about 20 minutes.

After roasting, shave the corn off the cob into a bowl.

In a pan, add 1 tablespoon of butter and the shaved corn.

Chop 1/2 of a red onion into chunky pieces, keeping the end intact to hold it together.

Add the chopped red onion to the pan with corn and cook together.

Cut 3 zucchinis into thick slices or quarters for cooking.

Add the zucchini to the pan with corn and onion after a few minutes of cooking.

Season the mixture with salt, pepper, and 1 teaspoon of garlic salt.

Stir the mixture and cook until the zucchini is tender.

Cooking Techniques

Equipment Needed

Spice Level: