April is one of my favorite months in San Diego.
Often characterized by its warm to hot days, and crisp, vibrant sunsets, April in SD is just beautiful. It’s like a taste of summer months in advance. I take every opportunity I can get to engage in backyard grilling, drink cocktails as the sun dips into the Pacific, and escape to the beaches on Coronado for an afternoon getaway.
Recently, I’ve been obsessed with making my own Carne Asada. Spanish for “grilled meat,” Carne Asada is a traditional Mexican dish, and recipes can vary greatly from region to region. After asking several of my Mexican friends and co-workers how their families prepare Carne Asada, I came up with my own method, using different parts from each family recipe. Thin steaks are marinated in a flavorful bath of garlic, jalapeno, cilantro, spices, citrus, vinegar, olive oil and Mexican beer for 4 to 8 hours. The marinated beef is then thrown onto a searing hot grill, and cooked until tender and smoky. The finished meat is incredibly flavorful with a bold citrus punch. Continue reading for the recipe.