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Tuesday, June 15, 2010

Carne Asada





From the kitchen of One Perfect Bite...School is out and Father's Day is just around the corner. That means that like it or not, ready or not, barbecue season is officially here and it's time to fire up the grill. I have a recipe for a steak that's so consistently good, and so easy to make, that the line that separates one made by a rank amateur from that of seasoned grill master is hard to distinguish. While I've changed it a bit, the original recipe, called Carne Asada Brava, was developed by Rick Baylis for his book and television show, "Mexico One Plate at a Time." This is an almost fool-proof dish. Two cautions. The steak needs an hour to marinate and you'll want to make sure your pan or grill is screaming hot when the steak first hits the surface. Ribeye steaks were originally used to make the dish. I use one or two flatiron steaks in the version I make for my family. Try to find a local source for flatiron steaks. They are wonderful for grilling and are still inexpensive. High restaurant demand makes them difficult to find in some areas, but these flavorful and fork tender steaks are worth seeking out. I promise you won't be sorry. You can find information about the steaks here. The recipe calls for pan roasted garlic and jalapeno chiles and the aroma they exude as they blacken and bubble is quite amazing. Served with or without tortillas, I think you'll love this one. Here's the recipe.

Carne Asada...from the kitchen of One Perfect Bite, courtesy of Rick Baylis

Ingredients:
Marinade
6 large garlic cloves, unpeeled
2 fresh jalapeno chiles, stemmed
1/4 cup fresh lime juice
2 tablespoons olive oil, plus more for the steaks
1-1/2 teaspoons salt or salt to taste
Steak
2 pounds flatiron steak or 6 1-inch thick ribeye steaks

Directions:

1) To make marinade: Roast unpeeled garlic and chiles over medium heat in a small ungreased skillet, turning occasionally, until both are soft and blackened in places. Chiles will be ready in 5 to 10 minutes. Garlic will require about 10 to 15 minutes. Cool. Peel garlic and place in jar of a blender or food processor along with chiles, lime juice and oil. Process until mixture is as smooth as possible. Add salt. Place marinade in a dish large enough to hold steaks. Smear mixture over both sides of steaks, cover and refrigerate for 1 hour.
2) To grill steaks: Preheat a gas grill or heat a grill pan over high heat. Scrape off marinade and spray or brush both sides of steak with oil. Place steaks on grate or in grill pan and cook for 3 to 4 minutes without moving steaks. Turn steaks and cook until medium rare, about 2 to 3 minutes longer. Remove pan from heat. Tent with foil and allow to sit for 10 minutes. Slice steak and serve with fresh salsa or a hot sauce. Yield: 6 servings.

You might also enjoy these recipes:
North African Steak Pimenton with Harissa Sauce - One Perfect Bite
Asian-Style London Broil - One Perfect Bite
Stuffed Flank Steak Spirals - One Perfect Bite

55 comments:

Angie's Recipes said...

The more I know about Mexian cuisine, the more I love this shining star.
The sound of the good fat marbling steak on the grill...makes the summer even more colourful and beautiful!

Bridgett said...

Wow, that marinade sounds fabulous. I will be grilling this up this summer.

Baking is my Zen...sweet nibbles for the soul said...

I will definitely try this!

Carmen

Monet said...

What a fabulous marinade. I love the peppers on top of the meat...visually appealing!

Susi said...

We make Carne Asada quite frequently. It is such a versatile dish that lends itself to so many different applications. Your picture looks marvelous, the meat is cooked to perfection!

Mary at Deep South Dish said...

Great marinade!

Rosadimaggio63 said...

Questa carne รจ proprio buona.
A me piace tantissimo !!!!
In Italia ci sono molti ristoranti di Argentini che la preparano per i clienti !

Jeannie said...

Wow! Look at that steak, love the red centre! Bet it's very tender and juicy!

Nina Timm said...

Perfectly cooked steak meltingly tender....just how I like it!!

Priya said...

Wat a fabulous dish, looks awesome..

Salsa Verde said...

Hi Mary,
The marinade sounds delicious and the meat so mouthwatering!!!
Love,
Lia.

pigpigscorner said...

Gorgeous piece of meat. Looks perfectly cooked and I love the marinade!

Food, Fun and Life in the Charente said...

Flatiron steak is a name I have never heard of, what part of the body does it come from? I would use fillet, but it is far too expensive!.The meat looks as if it is cooked to perfection, yum my mouth is watering. Diane

Allie and Pattie said...

Believe it or not Mary, flatiron are quite pricey here. We love them and I sock up when on sale. I'll be giving this a try
xoxo Pattie

Judy said...

I love Rick Bayliss. This looks like a great recipe, thanks so much.

Michael Toa said...

Carne Asada was one of the first dish I had when I came to the States years ago. This just brings back wonderful memories.
Have a nice day Mary. Michael

PeggyR said...

That sounds yummy. Thanks for the kind words about my husband. For now he's resting comfortably and they are waiting for the swelling in his head to go down.

Ana Powell said...

Must try this, really delicious ♥

Martha said...

This sounds yummy and there is nothing like the smell of garlic exuding from the grill!

Debbi Does Dinner Healthy said...

Wow, it looks amazing, I always love your pictures, they make you want to jump on the screen for a bit! Thanks!

Big Dude said...

Sounds delicious - Every now and then Kroger puts the flat irons on sale and we stock up.

bellini valli said...

Thank you Rick Bayless and thank you Mary for introducing us to this tasty dish.

Chef E said...

You know tomorrow is my birthday- the girls and guys of my open mic are taking me out for the only Tex-Mex place in this one horse town, and that is EXACTLY what I was planning to order, he he, I would rather have your homemade goodness though- as I chew, hopefully on its tender tasty wonderment...I will pretend you are there and we are talking about wonderful chefs like Rick Bayless!

Naturegirl said...

Mary! I am so pleased that you stopped and visited my blog Nature Trail..your comment has led me back here to you and your delicious blog!I shall come by again as I am always stumped on what new dish to prepare..as I am a foody at heart love the Food Network and am really a FRESH FOOD believer.After having cancer twice sometimes I really wonder because I have never been a package or processed type of cook. A pleasure to meet you Mary!hugs

Allie said...

Can't wait to try this recipe!

Lynda said...

Sounds like a wonderful marinade for a delicious steak. Flat iron steaks are wonderful, but I can't find them very often. I'll have to visit the butchers.
I love warching Rick Bayless on PBS.

FoodTherapy4Me said...

All my favorite ingredients in this single recipe! Sounds delicious...and so perfectly festive for the season!

Cheah said...

Think my other half will be delighted with this steak. Will give it a try!

Cooking with Kait said...

I've never tried a Rick Baylis recipe, but this sounds amazing. Kudos for using locally sourced steaks.

Bob said...

I remember seeing him do those on his show and wanting it wicked bad. I want it even more now, it looks fantastic!

Jennifurla said...

Your decription has my mouth watering.

Cheryl said...

That is a great idea, we had been thinking what Beef dish we could make for Fathers Day!

Sage Trifle said...

Those steaks love divine. Thank you, Mary, for leaving such a sweeet comment at my blog, I really appreciate it. Blessings to you as well.

Food, Fun and Life in the Charente said...

Hi Mary, thanks for getting back to me. BUT if I click on HERE nothing happens. Maybe there is a problem with my connection I don't know? Have a good day. Diane

Cathy said...

I agree with you, Mary, a flatiron steak is perfect for grilling and Rick's recipes are always winners. Sure wish the weather would warm up a bit so we can eat outside.

The Blonde Duck said...

There's nothing better than carne asada.

ann said...

Thanks for visiting Amy and Ann. Hopefully you hopped over to dollop and i am celiac for more food fun. Can't wait to try this recipe and keep up with you now. cheers!

ann

Joe Ambrosino said...

Hey Mary,

Your link didn't work, but I think I know what Flatiron steak is.Looks like a great marinade for beef.

tasteofbeirut said...

Thanks so much for the additional info on your post; I happen to adore carne asada and Rick Bayless and would love to make it the right way! With your recipe, I can!

♥Sugar♥Plum♥Fairy♥ said...

Wat really attracted me to dis deliciously roast was the name ''carne [meat] assada [roasted] coz we make out own little version of the portuguese roast and love it , but u totally had me with this one and i love what u always have to write about the amazingly delicious recipes u come up with!!!
It has me drooling to think about wat the grill will do with the amazing marinade!!!

Joe Ambrosino said...

OK! So that's a flatiron. I had another cut in mind. I always use the top blade for beef stew. I have never grilled it, but I can see where it would be delicious.

penny aka jeroxie said...

Mexican cuisine is definitely one to learn more.

Barbara said...

I love the marinade with the limes and garlic, Mary!
Really a lovely presentation for your photo, too. I wish I had a grill available...think I will copy your recipe, get that steak in the marinade and take it over to my sons house!

Little Inbox said...

The steak is grilled to perfection!

We Are Not Martha said...

Oooh, this is one dish I know my dad would LOVE. Then again, nobody could make it better than he could (I'm pretty sure he'd prefer to cook for himself, even on Father's Day!). This looks absolutely perfect.

Sues

Julie said...

This looks delicious. My husband would love this, possibly a great Father's Days meal.

Astra Libris said...

Thank you so much for your beautiful, incredibly kind comment on my blog! You made my day! :-) I'm so glad you brought me to your beautiful blog! I adore carne asada, and I absolutely love this technique of pan-roasting the garlic and jalapenos...

The Red Umbrella said...

I'm going to try this one...marinade heaven!

Lana said...

I have to confess - I was lazy last two times I made dinner with carne asada. Our local Persian store caters to all different ethnic groups, and they had some wonderful and really cheap carne asada, already primped with the goodies. But, I'll definitely try this recipe.

Joanne said...

I think everyone needs one really good steak recipe in their arsenal. This looks like it could be mine. I love carne asada! And Rick Bayless. He's the man.

Sonia (Nasi Lemak Lover) said...

this sound really good and comfort.

Food, Fun and Life in the Charente said...

Thanks Mary, I now have the information I was looking for. I would not try and get it in France but worth a try in the UK. Diane

CaSaundraLeigh said...

I love how this has such few ingredients, yet sounds so flavorful!

RamblingTart said...

This sounds so wonderful, Mary! I grew up doing all the desserts and side dishes so I'm still a bit scared when it comes to meat. You've made me braver with this recipe. :-)

Candace said...

Another perfect recipe for my weekend! Thanks so much!
Candace

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