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Carne Asada Plate Recipe

Name: Casa Añejos Carne Asada Plate Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs flank steak or skirt steak; 1.5 tsp kosher salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican); 1 tsp smoked paprika or regular paprika; 4 pcs garlic cloves, minced; 1 cup orange juice; 0.25 cup lime juice (fresh); 2 tbsp soy sauce or Worcestershire sauce; 2 tbsp olive oil; 2 tbsp chopped cilantro; 1 cup long-grain white rice; 2 cups vegetable or chicken broth; 1 tbsp olive oil; 0.25 cup onion, finely chopped; 1 clove garlic, minced; 0.5 tsp salt; 2 cups pinto or black beans (canned, rinsed and drained); 0.25 cup onion, small, finely chopped; 1 clove garlic, minced; 0.5 tsp cumin; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 cup water or broth; 1 tbsp olive oil; 2 cups roma tomatoes, finely diced; 0.5 cup white or red onion, finely diced; 1 pc jalapeño, seeded and minced; 0.25 cup fresh cilantro, chopped

Inspired by Casa Añejo

Time1h 15m

Serves4

Seasoned w/ Mexican spices, grilled to perfection, served with rice/beans/radishes/lime wedges/pico de gallo/guacamole/Cebollitas + tortillas

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Ingredients

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Carne Asada

2 lbs flank steak or skirt steak

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican)

1 tsp smoked paprika or regular paprika

4 pcs Garlic cloves, minced

1 cup Orange juice

1/4 cup lime juice (fresh)

2 tbsp soy sauce or Worcestershire sauce

2 tbsp olive oil

2 tbsp chopped cilantro

Rice

1 cup Long-grain white rice

2 cups vegetable or chicken broth

1 tbsp olive oil

1/4 cup Onion, finely chopped

1 clove Garlic, minced

1/2 tsp Celtic sea salt

Beans

2 cups pinto or black beans (canned, rinsed and drained)

1/4 cup onion, small, finely chopped

1 clove Garlic, minced

1/2 tsp Cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 cup Water or broth

1 tbsp olive oil

Pico de Gallo

2 cups roma tomatoes, finely diced

1/2 cup white or red onion, finely diced

1 pc jalapeño, seeded and minced

1/4 cup Fresh cilantro, chopped

2 tbsp lime juice (fresh)

1/2 tsp Celtic sea salt

Guacamole

3 pcs ripe avocados

1 tbsp lime juice (fresh)

3/4 tsp Celtic sea salt

2 tbsp onion, finely minced

1 tbsp cilantro, chopped

1/2 pc jalapeño, seeded and minced (optional)

Cebollitas (Grilled Green Onions)

12 pcs large green onions (scallions), trimmed

1 tbsp olive oil

1/2 tsp kosher salt

6 pcs Lime wedges

Assembly & Garnishes

12 pcs small corn tortillas

6 pcs radishes, thinly sliced

6 pcs extra lime wedges

2 tbsp chopped cilantro

Method

Carne Asada

Prepare marinade

In a bowl, whisk together orange juice, lime juice, soy sauce (or Worcestershire), olive oil, minced garlic, chopped cilantro, kosher salt, black pepper, ground cumin, dried oregano and smoked paprika until combined.

Marinate steak

Place the flank or skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, pressing out excess air if using a bag. Refrigerate and marinate for at least 1 hour and up to 8 hours (longer will tenderize and intensify flavor). Remove the steak from the fridge 30 minutes before grilling to come toward room temperature.

Grill

Preheat a grill or cast-iron skillet to high heat (about 500°F/260°C). Brush the grill grates or pan with a little oil. Remove steak from marinade and pat dry lightly. Grill steak 3–5 minutes per side for medium-rare (time varies by thickness). Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest and slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly against the grain into 1/4-inch slices. Keep warm.

Rice

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the rice and stir to coat and lightly toast for 1–2 minutes. Add minced garlic and cook 30 seconds more. Pour in the broth and add 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork.

Beans

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and sauté until soft, about 3 minutes. Add minced garlic and cook 30 seconds. Stir in drained beans, cumin, chili powder, salt, and 1/4 cup water or broth. Simmer gently, mashing some beans with the back of a spoon to thicken, 5–7 minutes. Adjust seasoning and keep warm.

Pico de Gallo

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice and 1/2 tsp salt in a bowl. Mix and taste; adjust lime or salt as needed. Let sit 10–15 minutes for flavors to meld.

Guacamole

Halve and pit the avocados and scoop flesh into a bowl. Mash to desired texture with a fork. Stir in lime juice, 3/4 tsp salt, minced onion, chopped cilantro and optional jalapeño. Taste and adjust salt or lime.

Cebollitas (Grilled Green Onions)

Toss trimmed green onions with 1 tablespoon olive oil and 1/2 tsp kosher salt. Grill or char them on a hot grill or cast-iron skillet for 2–4 minutes per side until softened and slightly charred. Serve with lime wedges to squeeze over.

Assembly & Serving

Warm the corn tortillas on the grill or a dry skillet for about 20–30 seconds per side until pliable. Arrange plates with a portion of rice (about 1/2 cup per serving), beans (about 1/2 cup), sliced carne asada (about 6 oz), grilled cebollitas (2 per person), a scoop of guacamole (2–3 tbsp) and pico de gallo. Garnish with sliced radishes, extra cilantro and lime wedges. Offer tortillas on the side for building tacos or serve the steak and sides as a plated meal.

Inspired by Casa Añejo

guacamole green sauce/ Yucatan style salsa/ micro cilantro/ onions