Carne Asada
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My friend Kelly tried a recipe for carne asada that she got from Simply Recipes . I asked her for a picture of the dish and she didn’t have one. What is wrong with these non-blogger types who don’t photograph their food? So I decided to try the recipe and share my photo with her.
A trip to my favorite Mexican market, El Charro , was the only stop I needed for all the ingredients to make a wonderful meal of carne asada. I bought a pound and a half of thinly sliced flank steak, limes, cilantro, prepared rice and beans, crema, flour tortillas, avocado and garlic.
The market also prepares fresh Mexican food, so I took the lazy way out and bought small containers of rice and beans, which were delicious. nishamadhulika I steamed the flour tortillas in damp paper towels in the microwave for 20 seconds to make them soft and pliable. I made fresh pico de gallo to serve with the carne asada. Nothing is better than fresh pico de gallo.
I let the meat marinate for five hours, then cooked it on my indoor JennAir grill. I lightly coated the grates with grilling spray, heated it to high, and placed the large strips of beef on the grill. It cooks super fast so make sure you have everything else ready to go. Remove the steaks from the grill and let them rest for a couple of minutes before slicing thinly on the diagonal. nishamadhulika Serve wrapped in warm flour tortillas, with your choice of Mexican condiments. Add a cold Jarrito fruit beverage and you are good to go.
Ingredients INGREDIENTS 2 pounds flank or skirt steak Olive oil Kosher salt and freshly ground black pepper Marinade: 4 garlic cloves, minced 1 jalapeño chile pepper, seeded and minced 1 teaspoon freshly ground cumin seed (best to lightly nishamadhulika toast the seeds first, then grind them) 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems) Kosher salt and freshly ground black pepper 2 limes, juiced 2 tablespoons white vinegar ½ teaspoon sugar ½ cup olive oil
Instructions Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients nishamadhulika and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours. Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. nishamadhulika Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal. (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds nishamadhulika each on high. (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados. Yield: Serves 4-6. Simply Recipes http://www.simplyrecipes.com
You might also enjoy...... Cider-brined Pork Chops with Sauteed Apples (Recipe 17 of 98) Homesick Texan Carnitas Green Chile Pork Stew (Chile Verde) (Recipe 3 of 98) Pappardelle with Chicken and Winter Greens (Recipe 2 of 98) Papusas with Curtido and Salsa Roja
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Archives ► 2014 (24) ► February (6) Meyer Lemon Poppy Seed Scones Ina Friday's - Bleu Cheese Burger Fried Mozzarella with Blood Orange Bourbon Sauce Mafioso Tacchino Superbowl Challenge My Super Bowl Challenge ► January (18) First Poultry Show Rainy Day Blues Perfectly Poached Egg with fresh thyme A basket divided Shredded Beef Tacos and Tomatillo Salsa Meyer Lemon Pound Cake Meyer Lemon Chicken under a brick Candling Hatching Eggs (with video) Orange Marmalade Coffee Cake Asian Style Short Ribs Monkey Vest Mayhem The name change has already paid off! Oh yes I did! The stuff of nightmares. . . Chicken Coop Rehab Addict Pecan Pie Coffee Cake White Clam Sauce - Revisited Ina Fridays - Crunchy Noodle Salad ► 2013 (246) ► December (16) Rants and Raves 2013 Rustic Beef and Barley Soup . . .
Home About Blog Around the farm In the coops In the garden Through nishamadhulika the lens In the barn DIY Recipes Appetizers and Drinks Breads Breakfast and Brunch Desserts and Treats Fish and Seafood Meat and Poultry Pasta, Rice and Grains Sandwiches and Burgers Sides and Bites Soups and Salads Everything Else Sunset Cookbook Blog Sunset Recipes Chickens Chicken Keeping & Emergencies in the coops Icelandic Cream Legbar Blue Isbar DIY Shop Contact
My friend Kelly tried a recipe for carne asada that she got from Simply Recipes . I asked her for a picture of the dish and she didn’t have one. What is wrong with these non-blogger types who don’t photograph their food? So I decided to try the recipe and share my photo with her.
A trip to my favorite Mexican market, El Charro , was the only stop I needed for all the ingredients to make a wonderful meal of carne asada. I bought a pound and a half of thinly sliced flank steak, limes, cilantro, prepared rice and beans, crema, flour tortillas, avocado and garlic.
The market also prepares fresh Mexican food, so I took the lazy way out and bought small containers of rice and beans, which were delicious. nishamadhulika I steamed the flour tortillas in damp paper towels in the microwave for 20 seconds to make them soft and pliable. I made fresh pico de gallo to serve with the carne asada. Nothing is better than fresh pico de gallo.
I let the meat marinate for five hours, then cooked it on my indoor JennAir grill. I lightly coated the grates with grilling spray, heated it to high, and placed the large strips of beef on the grill. It cooks super fast so make sure you have everything else ready to go. Remove the steaks from the grill and let them rest for a couple of minutes before slicing thinly on the diagonal. nishamadhulika Serve wrapped in warm flour tortillas, with your choice of Mexican condiments. Add a cold Jarrito fruit beverage and you are good to go.
Ingredients INGREDIENTS 2 pounds flank or skirt steak Olive oil Kosher salt and freshly ground black pepper Marinade: 4 garlic cloves, minced 1 jalapeño chile pepper, seeded and minced 1 teaspoon freshly ground cumin seed (best to lightly nishamadhulika toast the seeds first, then grind them) 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems) Kosher salt and freshly ground black pepper 2 limes, juiced 2 tablespoons white vinegar ½ teaspoon sugar ½ cup olive oil
Instructions Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients nishamadhulika and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours. Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. nishamadhulika Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal. (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds nishamadhulika each on high. (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados. Yield: Serves 4-6. Simply Recipes http://www.simplyrecipes.com
You might also enjoy...... Cider-brined Pork Chops with Sauteed Apples (Recipe 17 of 98) Homesick Texan Carnitas Green Chile Pork Stew (Chile Verde) (Recipe 3 of 98) Pappardelle with Chicken and Winter Greens (Recipe 2 of 98) Papusas with Curtido and Salsa Roja
Lately on Instagram
Archives ► 2014 (24) ► February (6) Meyer Lemon Poppy Seed Scones Ina Friday's - Bleu Cheese Burger Fried Mozzarella with Blood Orange Bourbon Sauce Mafioso Tacchino Superbowl Challenge My Super Bowl Challenge ► January (18) First Poultry Show Rainy Day Blues Perfectly Poached Egg with fresh thyme A basket divided Shredded Beef Tacos and Tomatillo Salsa Meyer Lemon Pound Cake Meyer Lemon Chicken under a brick Candling Hatching Eggs (with video) Orange Marmalade Coffee Cake Asian Style Short Ribs Monkey Vest Mayhem The name change has already paid off! Oh yes I did! The stuff of nightmares. . . Chicken Coop Rehab Addict Pecan Pie Coffee Cake White Clam Sauce - Revisited Ina Fridays - Crunchy Noodle Salad ► 2013 (246) ► December (16) Rants and Raves 2013 Rustic Beef and Barley Soup . . .
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