Pinche Carne Asada Recipe

Inspired by Cortez

Time45m

Serves4

Hanger Steak, Molacajete Salsa, Mushrooms, Kale, Cannellini Beans, Charred Green Onion, Lime Wedge

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Ingredients

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1
Prepare the Hanger Steak
Season the hanger steak with salt and pepper. Heat a grill or skillet over high heat and cook the steak for about 5-7 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.
2
Sauté the Mushrooms
In a skillet, heat a tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.
3
Cook the Kale
In a separate pot, bring a small amount of water to a boil. Add the kale and cook for 3-4 minutes until tender. Drain and set aside.
4
Prepare the Cannellini Beans
Rinse and drain the can of cannellini beans. In a small pot, heat the beans over low heat until warmed through, about 5 minutes. Season with salt and pepper.
5
Char the Green Onions
On the grill or in a skillet, char the green onions for about 2-3 minutes until they are tender and have grill marks.
6
Make the Molcajete Salsa
In a molcajete or blender, combine ripe tomatoes, jalapeños, cilantro, garlic, salt, and a squeeze of lime juice. Mash or blend until desired consistency is reached.
7
Plate the Dish
Slice the hanger steak and arrange on a plate. Add the sautéed mushrooms, cooked kale, warmed cannellini beans, charred green onions, and a lime wedge. Spoon the molcajete salsa over the steak.