Orange Marinated Red Pepper

I love bell peppers but I can’t eat them raw so I don’t buy them often because of that.  Which is a shame, really, because bell peppers add a lot of flavor to salads and can be a great snack.

I read Marc Matsumoto’s blog “No Recipes” (and you should too!  His recipes are amazing!) and one day I received a post about “Grapefruit Pickled Peppers” and was very intrigued.  I read through the recipe and I had to try the method immediately.  This method makes a very crisp, marinated pepper that you can eat right out of the jar.  Marinating the peppers in a citrus juice “cooks” the peppers as the acid will break down the fibers a little bit. I have been eating these peppers almost everyday in an afternoon snack salad.  I hesitate to call these peppers “pickles” because technically they are not pickles, so I call them “marinated” peppers.

In Marc’s recipe, he uses grapefruit juice but I had some orange juice from making the Carne Asada, so I stuck to his method but used orange juice instead.  I also didn’t have any fresh cilantro on hand.  Knowing that cilantro has a peppery flavor, I used dried celery and peppercorn that I had.  I also didn’t have lemon juice on hand so I used a dried lemon rind with the pepper.

Orange Marinated Red Pepper

Adapted from Pickled Peppers Recipe of No Recipes

Yield:  1 quart

2 cups Orange Juice
1 teaspoon dried celery
2 Tablespoon kosher salt
1 teaspoon peppercorn
1 dried lemon rind
1 bay leaf
2 red bell pepper

  1. In a large bowl combine orange juice and kosher salt
  2. In a quart jar add the dried celery and peppercorn.
  3. Slice the pepper and stuff it in the quart jar.  Stuff the bay leaf and dried lemon rind in with the peppers.  Pour the orange juice over the peppers.  Cover and refrigerate.  Use within 2 weeks.

Carne Asada

I haven’t had carne asada in….hell, since I left Arizona.  Well, *real* carne asada that is.  Many places get really close to the real deal but don’t quite make it there.  Carne Asada has a particular flavor that you know when you taste it and I never really knew what it was in the past, I always just bought pre-marinated carne asada from the carniceria in my neighborhood.  When I came across skirt steak at the commissary, I knew I had to make carne asada.  The weather has been warming up, the grass is growing, the leaves had exploded into all their vibrant green glory, it was time to fire up the grill.  I did some research and came across a recipe that sounded promising.

It’s really hard to come across skirt steak in MD.  The steak most similar to skirt steak that I have found is flank steak and while it’s similar, it does not give the same flavor as skirt.  However, you can still use flank if that’s all you can find.

Skirt Steak, see how long and thin it is!

Skirt steak is the long piece of meat taken from the diaphragm.  It is known for it’s flavor but it is not very tender so you must marinade it.  The marinade is the secret to carne asada and this marinade is the real deal.  The marinade is what I shall share with you today.

My mouth is watering just thinking about making this again.  I could eat carne asada until I explode.

Eat More Kale…errr, Carne.  I meant Carne Asada!
The marinade is the following:  orange juice, onion, cilantro, garlic, salt, pepper, and cumin.  In a large freezer bag add orange juice, chopped onion, chopped cilantro, minced garlic, salt, pepper, and cumin.  Massage it around until it is all mixed together, then add the meat.  If necessary add more orange juice to cover the meat.  Let the meat marinade for at least an hour, it’s best to let it marinade for 24-48 hours.  Then grill.  Carne Asada is supposed to be grilled until well done but I like to grill mine until just medium…it really won’t take long at all to grill it up since it’s so thin.  Take carne asada off heat and let rest, then slice it up.  Serve with mixed onion and cilantro and taqueria pickles on corn tortilla.  YUM!

Mmmmmmm, Carne Asada
Carne Asada
3 pound skirt steak
3-4  cups orange juice (enough to cover steak)
1 lime, zested and juiced
1 onion, roughly chopped
1 Tablespoon ground cumin
2 cloves garlic, minced
Small palm size of fresh cilantro, minced
1 onion finely chopped
Small palm size of fresh cilantro, minced
  1. Add orange juice, lime, onion, cumin, garlic, and cilantro to a large freezer bag.  Massage so that the ingredients mix well.  Add skirt steak.  Add more lemon juice if needed.  Massage the steak in the orange juice.  Let marinade for 24-48 hours
  2. Fire up the grill and grill until skirt steak is about medium.  Take off heat and let rest for 5-10 minutes.  Slice.
  3. Finely chop one onion and mince one small palm size of cilantro.  Mix well together
  4. Serve carne asada with corn tortillas, onion & cilantro mixture, and taqueria pickles.