Carne Asada Plate Recipe

Marinate steak

Combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper in a shallow dish. Rub evenly over both sides of each 8oz arrachera steak. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Rest to room temp

Remove steak from refrigerator 20–30 minutes before cooking to come closer to room temperature for even cooking.

Cook steak

Heat a heavy cast-iron skillet or grill to high heat until smoking. Pat steaks dry with paper towel, brush lightly with oil. Sear each steak 2–3 minutes per side for medium-rare (internal 125–130°F / 52–55°C) depending on thickness. For slightly more done, add 1–2 minutes per side. After cooking, transfer steaks to a cutting board, tent loosely with foil and rest 5–8 minutes before slicing thinly across the grain.

Quick-pickle red onion

Place sliced red onion in a heatproof jar. Combine 1 cup white vinegar, 1 cup water, 1 tsp sugar and 1 tsp kosher salt in a small saucepan; heat until sugar and salt dissolve. Pour hot brine over onions, cover and let sit at least 20 minutes (longer for stronger flavor). Chill if making ahead.

Prepare and roast vegetables

Preheat oven to 425°F (220°C). Toss halved radishes, peeled baby carrots, and fingerling potatoes with 2 tbs neutral oil, 1 tsp salt and 1 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast 20–30 minutes until carrots and potatoes are tender and radishes caramelize slightly, turning once halfway. If radishes brown too quickly, move them to a cooler spot on the sheet.

Chipotle onion

After quick-pickling, drain a small portion of the pickled onion into a bowl and mix with 1 tsp minced chipotle in adobo to make the chipotle onion garnish. Reserve remaining pickled onion for serving.

Cure/heat nopales

If using canned or pre-cooked nopales, drain and pat dry. Sauté the cured nopal strips in 1 tbs olive oil over medium-high heat 2–3 minutes until warmed and edges set. Season with a pinch of salt. If using fresh, prior cook to remove slime according to package instructions, then proceed to sauté.

Rehydrate morita chiles

Remove stems and seeds from dried morita chiles. Place in a heatproof bowl, pour 1 cup hot water over them and soak 10–15 minutes until softened. Reserve soaking liquid.

Make morita reduction

Blend rehydrated morita chiles with 2 tbs brown sugar and 2 tbs apple cider vinegar and 2–3 tbs of the soaking liquid until smooth. Taste and adjust for heat and sweetness. In a small saucepan over medium-low, simmer the blended morita mixture 6–8 minutes to meld flavors, add a pinch of salt, then set aside and keep warm.

Make red wine gastric

In another small saucepan, melt 1 tbs unsalted butter over medium heat. Add minced shallot and sauté 2–3 minutes until translucent. Pour in 1 cup dry red wine and 1 cup stock. Bring to a brisk simmer and reduce until syrupy and reduced to about 1/3 cup (about 12–15 minutes). Season with 1 tsp salt to taste. If desired, whisk in a small knob of butter off heat to gloss the sauce. Keep warm.

Finish sauces

If you want a single combined sauce, swirl a small amount of red wine gastric into the morita reduction just before plating for a balanced sweet-smoky-acid profile. Otherwise serve both sauces separately to taste.

Make chimichurri

Finely chop parsley and oregano (or pulse in a food processor briefly). Mash or finely mince garlic. In a bowl combine herbs, garlic, 2 tbs red wine vinegar, 6 tbs extra-virgin olive oil, 1 tsp crushed red pepper flakes, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir to combine and let sit 10–20 minutes for flavors to meld. Adjust seasoning. Keep at room temperature.

Make quick flour tortillas

Combine 2 cups all-purpose flour, 1 tsp baking powder and 1 tsp salt in a bowl. Cut in 3 tbs cold diced butter until mixture resembles coarse crumbs. Add 3 tbs warm water and stir until a soft dough forms; add another teaspoon of water if needed. Knead briefly on a floured surface until smooth, divide into 8 equal pieces, and let rest 10 minutes covered.

Cook tortillas

On a hot dry skillet or comal over medium-high heat, roll each dough ball into a 6–7 inch round. Cook each tortilla 45–60 seconds per side until puffed and browned in spots. Keep warm wrapped in a clean towel.

Slice steak

Thinly slice rested arrachera across the grain into 1/4-inch slices. Arrange two 8oz portions per plate (or one portion if serving per person).

Assemble plate

On each plate, place a stack of warm tortillas to one side. Arrange roasted potatoes, carrots and radishes beside the steak slices. Add a small mound of sautéed cured nopal and a spoonful of pickled red onion; reserve some pickles for freshness on the tortillas.

Sauce & garnish

Drizzle morita reduction and/or red wine gastric lightly over the steak or serve in small ramelets. Spoon chimichurri over or alongside the steak. Garnish with chipotle onion, fresh cilantro if desired and lime wedges. Serve immediately.