2 Carne Asada recipes

Carne Asada marinade

2 pounds skirt steak

1 lime, juiced

2 tsp cumin

1 tsp paprika

7 cloves garlic, minced

¼ cup cilantro, roughly chopped

2 tsp Mexico oregano, dried

1 ½  tsp salt

½ tsp pepper

ld: Serves 4 to 6
Ingredients
2 limes, juiced
4 cloves garlic, crushed
½ cup orange juice
1 cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
1 (2 pound) flank steak
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Instructions

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Pumpkin Dump Cake

Original recipe yields 12 servings

Ingredient Checklist

1 (29 ounce) can pumpkin puree

3 eggs

½ cup packed brown sugar

½ cup white sugar

1 (12 fluid ounce) can evaporated milk

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 (18.25 ounce) package spice cake mix

½ cup coarsely chopped pecans

½ cup melted butter

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DirectionsInstructions Checklist

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

Step 2

In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.

Step 3

Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.