Beautiful, warm, sunny day in San Francisco. Very unusual. Memories of days in Los Angeles.
Carne Asada, Salsa, and Margaritas!
Carne Asada
3 pounds flank or skirt steak
Marinate:
1/2 onion
1 lime
1 lemon
1 beer (of choice – Mexican beer recommended)
salt and pepper
oregano
cayenne pepper
*marinate meat for a couple hours before grilling
*serve with salsa and a margarita
Serves: 4
Pico de Gallo Salsa
3 Roma tomatoes
1/2 lime
1/2 lemon
onion-to taste
3 Serrano peppers
1 tablespoon of cilantro leaves
salt and pepper to taste
*Everything needs to be finely diced.
In your salsa bowl, dice the tomatoes first, then add the onion, peppers and cilantro. Fold everything then add the lime and lemon juice. Season well with salt and pepper. If you want it hotter, add more peppers.
*Use the best tortilla chips you can find and don’t forget a margarita!
Margaritas
The best margarita is on the rocks, not blended. Get a shaker, pour fresh margarita mix (Tommy’s Margarita Mix), add good tequila (Silver Patron is a favorite), lots of lime and you are set. Shake and pour.
Ole!
That was really great. My family loved it. I get a lot of great how-to ideas on Wacanai. You should post this one there. I think a lot of people would like it. You can link your webpage to the website too. It is has some great articles on it and when people search for things with similar items or ingredients your article will pop up.