Colombian carne asada with ají picante from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 194) by Gina Homolka and Heather K. Jones

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Accompaniments: Grilled Mexican corn salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 3 hours to overnight. Can substitute serrano chiles for jalapeño chiles.

  • averythingcooks on June 02, 2022

    Sadly, this is not a flank steak marinade that I will repeat. I'm not sure what the light beer added and we missed a bigger hit of acid. However, we did like the fresh herb aji picante spooned over top but as soap tasters, I will admit to using flat leaf parsley & Thai basil. While an early taste confirmed it was good, the white vinegar was pretty powerful and so a little more salt & a shot of honey fixed that. I will certainly make the picante again.

  • mharriman on April 26, 2022

    Delicious. I marinated my flank steak for three hours and that was enough to give it the flavor it needed. It was raining, so I pan- Grilled my steak on the stove for five minutes each side and let rest for five more minutes. We loved the Aji picante spooned over the top of the sliced steak. I bought a .67 of a pound piece for two people. Served with corn on the cob and a red leaf lettuce salad.

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