KITCHEN 411 PAIRINGS: WHAT YOU’LL NEED: EQUIPMENT: FROM YOUR PANTRY: CHEFD.COM Carne Asada Platter with Grilled Corn, Roasted Serrano Salsa and Mexican Rice Chef ’d Marinating your steak before grilling adds moisture and great flavor, but just as important is letting the steak rest before slicing and serving. Cutting into the steak too soon after you take it off the fire leads to loss of juices - and that means loss of flavor. Five to ten minutes does it, and it's worth the wait. PINOT GRIGIO MEXICAN LAGER - Grill - 2 Large bowls - 2 Small bowls - Large 3-inch deep sauté pan with lid - Food processor - Olive oil - Salt - Black pepper It's time for a fiesta! We're talking perfectly grilled chipotle marinated steak served with accompaniments that are as ready to party as you are. Your guests will line up for your guacamole, roasted salsa and hot corn tortillas. Add Mexican rice and our version of "elote" the best corn you've ever tasted and one of Mexico's most popular street foods - and all you need is a Mariachi band!
Marinating your steak before grilling adds moisture and great flavor, but just as important is letting the steak rest before slicing and serving. Cutting into the steak too soon after you take it off the fire leads to loss of juices - and that means loss of flavor. Five to ten minutes does it, and it's worth the wait.
PINOT GRIGIO MEXICAN LAGER
- Grill - 2 Large bowls - 2 Small bowls - Large 3-inch deep sauté pan with lid - Food processor
- Olive oil - Salt - Black pepper
It's time for a fiesta! We're talking perfectly grilled chipotle marinated steak served with accompaniments that are as ready to party as you are. Your guests will line up for your guacamole, roasted salsa and hot corn tortillas. Add Mexican rice and our version of "elote" the best corn you've ever tasted and one of Mexico's most popular street foods - and all you need is a Mariachi band!
INGREDIENTS
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FOUR SERVINGS EST. COOKING TIME: 40 MINUTESALLERGENS: MILKSKILL LEVEL:SPICE LEVEL:
1. A CORTAR (CUT) 2. A PREPARAR (PREPARE) 3. ARROZ (RICE)
BEEF25.4.2
- Pat dry steak with paper towels and place into the large bowl with the lime-spice mixture. Evenly coat and allow to marinate for 30 minutes.
- Remove the skin and pit from the avocado and add flesh to a small bowl. Smash the avocado and add juice of half the remaining lime, ½ teaspoon of each salt and black pepper. Mix until well combined.
- In another small bowl crumble the cotija cheese and set aside.
- Place the flap steak on the grill and cook on each side for 2 minutes.
- After 2 minutes give the steak a quarter turn on the grill to create cross-hatch grill marks.
- Turn the steak over again and cook for an additional 2 minutes; remove from heat and let rest.
- Heat tortillas on the grill for 20 seconds on each side; remove from heat. (USDA recommends cooking beef until a minimal 145°F)
- In a large 3-inch deep sauté pan over medium heat, add 2 tablespoons of olive oil. Add the diced onion and cook for 3 minutes.
- Add the rice and toast for 3 minutes; stirring occasionally.
- Add tomato sauce, cumin and 1 teaspoon of salt. Cook for 3 minutes then add chicken base and 2 ½ cups water; stir to combine. Bring to boil, cover and reduce heat to low, simmer for 13 to 15 minutes. Turn off heat and keep warm.
- Preheat grill to high. - Peel and cut the onion in half; Set half aside.
Dice the other half into ¼" pieces. - Remove and discard stems from cilantro.
Set leaves aside. - Remove stems from Serranos; set aside. - Zest ONLY 1 lime in a large bowl. Add chili
flakes, ½ teaspoon of salt and only HALF the butter. Set aside.
- Juice second lime into another large bowl, add Ancho chili powder and 1 teaspoon of each salt and pepper.
- Cut third lime in half; set aside.
- Slice flap steak into ½-inch slices across the grain. Place on a serving platter and garnish with remaining cilantro.
- Plate rice, smashed avocado and salsa into serving bowls.
- Place corn on a plate and garnish with the cotija cheese.
- Serve family style with tortillas. Enjoy! -
4. LET'S SALSA 5. PARILLA (GRILL) 6. SERVE & ENJOY - Place the tomatoes, Serranos and
remaining onion on the grill; cook for 5 minutes, rotate occasionally to cook evenly.
- Remove from heat and place in a food processor. Add half of the cilantro leaves, juice of remaining lime half and 1 teaspoon of salt; blend and set aside.
- Place corn on the grill. Sear and rotate until grill marks are evident; about 4 minutes.
- Cut corn in half and place in the bowl with the lime chili butter. Mix to evenly coat and set aside.
1 Yellow onion ½oz Fresh cilantro2 Serrano chilies3 Limes½stick Butter2tsp Red chili flakes 1tbsp Ancho chili powder2pkts Flap meat (24oz)
2 Avocados1oz Queso Cotija1½cups Jasmine rice8oz Tomato sauce2tsp Ground cumin1pkt Chicken base2 Roma tomatoes 4 Corn on the cob12 Corn tortillas
1. There may be extra of some ingredients.2. Rinse and pat dry produce prior to use.3. Recommendations for salt and pepper are
