Inner Chef

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Steak Carnitas

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I love Mexican food, but I do not love the spice! So, Don and I find ways to enjoy the flavors without the faults. This is a great recipe that is so very easy to make. The marinade; we actually found at our local Menard’s store in Indianapolis of all places! The marinade puts this sweet, delectable bark on the steak when it’s grilled.

I found that pairing the marinade with the Chimichurri sauce was the only way to go on this one. There was no need to finish the carnitas with cilantro or onion before serving; but you are welcome to if you desire.

Steak Carnitas

Ingredients:

Flat Iron Steak; butterflied

1 Bottle of 7-Up Marinade

6-8 Tbsp. Private Selection Chimichurri Finishing Sauce

First off; you want to butterfly the Flat Iron steak and spread the Chimichurri sauce onto one side. Put the top layer back onto the steak and put into a ziplock bag.

Next, pour a bottle of the 7-Up marinade onto the steak and after letting the air out of the bag; close the bag tightly. Refrigerate for at least 12 hours; 24 hours is best.

Heat your grill to 350 degrees. open the steak and grill both sides until medium well. The marinade will caramelize and give the meat this wonderful bark that isn’t tough; but is just a tad crispy and sweet. It pairs so well with the chimichurri!

 

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