Carne Asada with Chef Kevin Long

When we hit the casinos, we're ready for fun, games, and of course, a little lady luck. And lucky for us, we can get our Mexican food fix as well at Scorpion Bar in Foxwoods Resort Casino. Today, Chef Kevin Long is hitting the mark by showing us how to make a unique Carne Asada with a spicy bite.

Tip: Coriander and fennel seeds add more flavor and texture
Tip: Maggi Seasoning Sauce is a popular condiment in Europe
Trick: For juicier meat, leave on the outside layer of fat
Trick: Score the outside of the steak so that the fat can better melt
Trick: When grilling skirt steak, cook for about 2 minutes on each side
Technique: For ultimate flavor, marinate meat in a sealed bag for up to two days
Technique: Slice meat on a bias for nice presentation and juicy cuts

Carne Asada by Chef Kevin Long

Makes 4-6 servings

INGREDIENTS:

2 lb. skirt steak, trimmed to 1/4 inch fat
1 lime, sliced
1 tbsp. ground fennel seed
1 tbsp. ground coriander
1/2 cup onion, thinly sliced
3 cloves garlic, crushed
1 tbsp. honey
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. Maggi Seasoning Sauce

PREPARATION:

1. Score the layer of fat on the outside of the steak lightly with a knife.

2. Place the scored meat in a large bowl. Top with the lime slices, ground fennel seed, ground coriander, onion slices, crushed garlic, honey, Worcestershire, soy sauce and Maggi Seasoning Sauce.

3. Toss all ingredients together until the steak is thoroughly seasoned on all sides.

4. Pour the steak and marinade into a plastic bag, then seal and allow to marinate for up to two days.

5. After marinating, grill the steak over high heat for 1-2 minutes on each side. Slice the steak on a bias and serve on tacos or as desired.