Carne Asada

Carne Asada

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 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
1/2 teaspoon sugar
1/2 cup olive oil

Additionally (and missing from the original recipe) 2 Corona beers

METHOD

1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Pour in a beer (take a few sips for ourself). Make sure each piece is well coated. Cover in plastic wrap and refrigerate overnight at least.

2 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. Pour on the 2nd beer throughout the cooking process. 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. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

---REVIEW---

Ok, so when I first looked at this recipe I was like "What the what?". EVERYONE that grew up even knowing what Carne Asada was knows that you have to cook it with Corona. Who wrote this recipe out? Someone from Boston? Come on.

Seriously though, it makes a huge difference when you add the beer. It makes the steak taste like it is supposed to; Arizona Summers, backyard BBQs and... well... mexican food. Hah.

I didn't brush of ANY of the cilantro or marinade when I put the steak on the grill and it made it taste, and smell, awesome. While cooking be sure to keep the hood of the grill down so that the meat stays moist. ALSO be sure to cut it THIN across the diagonal (that picture up there... the slices are too thick!). Otherwise, your just eating pieces of steak.

Recipe found here.

Sarah: Iron Chef Blogger Challenge #2 Coconut Milk

Thai Chicken Satay with Peanut Sauce and Cilantro rice

2 lbs white meat chicken, cut into 1 inch strips

Bamboo satay sticks

2 cloves garlic

1 tbsp curry powder

1 tsp coriander powder

1 tsp salt

1 tsp butter

3 tbsp light cream

1/2 c. coconut milk

1. Mix last 7 ingredients together. Add chicken. Marinate for at least 2 hours.

2. Skewer chicken. Broil until cooked, basting from time to time.

Peanut Sauce

1 tbsp sugar

2 tbsp peanut butter

1 1/2 c. coconut milk

1 tsp lemon juice

1/2 tbsp curry powder

Dash chili hot sauce

1. Mix all ingredients together.

Cilantro Rice

1 cup long-grain white rice

coarse salt

1/2 cup fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 garlic clove

1. Bring 1 1/2 cups of water to boil. Add rice and 1/4 tsp of salt. Cover and reduce to a simmer. Cook until all water is absorbed (about 16-18 minutes).

2. In a blender combine all other ingredients and 2 tablespoons of water. Blend until smooth. Stir into cooked rice.

---REVIEW---

I made this for Sam and I since Brandon is out of town for the next few days. We both really liked all of it. The three flavors were really great together. I don't know that the peanut sauce is the most necessary thing in the world, but it was alright (a little too creamy for my liking).

Sam really loved the rice, and I did too even though I am not the biggest fan of cilantro.

The picture is really washed out. The dish was actually really greatly colored. I forgot my camera, and Sam couldn't find hers, so I took the picture with my phone.

Overall- Good. Good good good.