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Restaurants›Land Ocean Restaurant Meridian›Grilled Snake River Farms Flat Iron Carne Asada Recipe

Grilled Snake River Farms Flat Iron Carne Asada Recipe

Name: Land Ocean Restaurant Meridians Grilled Snake River Farms Flat Iron Carne Asada Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 pieces Snake River Farms flat iron steak; 3 tbs olive oil; 3 tbsp fresh lime juice; 2 tbsp orange juice; 2 tbsp soy sauce; 4 pieces garlic cloves, minced; 1 cup cilantro, chopped; 1 tsp ground cumin; 1 tsp smoked paprika; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 3 pieces poblano peppers; 2 pieces zucchini; 1 piece red bell pepper; 1 piece red onion; 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp black pepper; 1.5 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks; 3 tbs whole milk; 3 tbs unsalted butter; 0.5 cup charred poblano flesh, seeded and finely chopped; 1 tsp salt; 0.25 tsp white pepper; 0.25 cup fresh cilantro leaves; 4 pieces lime wedges; 0.5 tsp flaky sea salt; 1 tsp extra-virgin olive oil

Inspired by Land Ocean Restaurant Meridian

Time1h 30m

Serves4

Charred poblano Yukon gold potato puree, grilled vegetables

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Ingredients

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Carne Asada

2 pieces Snake River Farms flat iron steak

3 tbs olive oil

3 tbsp Fresh lime juice

2 tbsp Orange juice

2 tbsp Aged soy sauce

4 pieces Garlic cloves, minced

1 cup cilantro, chopped

1 tsp Ground cumin

1 tsp Smoked paprika

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

Charred Poblano & Grilled Vegetables

3 pieces Poblano peppers

2 pieces zucchini

1 piece Red bell pepper

1 piece red onion

2 tbs olive oil

1 tsp kosher salt

1/2 tsp black pepper

Yukon Gold Potato Puree

1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks

3 tbs whole milk

3 tbs Unsalted butter

1/2 cup charred poblano flesh, seeded and finely chopped

1 tsp Celtic sea salt

1/4 tsp White pepper

Finishing & Garnish

1/4 cup Fresh cilantro leaves

4 pieces Lime wedges

1/2 tsp flaky sea salt

1 tsp extra-virgin olive oil

Method

Carne Asada

Make the marinade

In a medium bowl whisk together 3 tbsp olive oil, lime juice, orange juice, soy sauce, minced garlic, chopped cilantro, ground cumin, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper until emulsified.

Marinate steak

Place the flat iron steaks in a zip-top bag or shallow dish and pour the marinade over them, massaging to coat. Refrigerate and marinate for at least 1 hour and up to 4 hours. Remove from refrigerator 30 minutes before grilling to come toward room temperature.

Preheat grill

Prepare a grill for high heat (450–550°F / 230–290°C). Oil the grates lightly.

Grill steak

Remove steaks from marinade and blot excess. Place steaks over the hottest part of the grill. For medium-rare, grill 3–4 minutes per side, rotating 45° after 2 minutes per side for cross-hatch marks, until an instant-read thermometer reads 125–130°F for medium-rare. Adjust time for desired doneness. Transfer to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing thinly against the grain.

Charred Poblano & Grilled Vegetables

Char poblano peppers

While steaks marinate, place whole poblanos directly over the gas flame or on the hottest part of the grill. Turn occasionally until skins are blackened and blistered on all sides, about 8–10 minutes. Transfer to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. When cool enough to handle, peel off skins, split, remove seeds and membranes, and reserve the flesh. Chop half (about 1/2 cup) of the flesh for the potato puree; reserve remaining for garnish or additional use.

Prepare vegetables

Slice zucchini into 1/2-inch thick rounds, core and quarter the red bell pepper, and cut red onion into 1/2-inch slices. Toss all vegetables with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper.

Grill vegetables

Grill vegetables over medium-high heat until tender and nicely charred, about 3–5 minutes per side depending on piece size. Remove and keep warm until plating.

Yukon Gold Potato Puree

Cook potatoes

Place peeled and cut Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a vigorous simmer over high heat. Cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Mash and finish

Return hot drained potatoes to the pot off heat. Add 3 tbsp butter and 3 tbsp whole milk; mash using a potato masher or ricer until smooth. Fold in 1/2 cup finely chopped charred poblano flesh. Season with 1 tsp salt and 1/4 tsp white pepper, tasting and adjusting seasoning. For a silkier texture, pass through a fine sieve or use an immersion blender briefly, adding up to 1–2 tbsp more milk if needed to reach desired consistency. Keep warm.

Finishing & Plating

To serve, spoon a generous portion of the charred poblano Yukon gold potato puree onto each plate. Fan sliced flat iron carne asada over or beside the puree. Arrange grilled vegetables alongside.

Drizzle a little extra-virgin olive oil over the steak and vegetables, sprinkle flaky sea salt over the meat, and scatter fresh cilantro leaves. Serve with lime wedges for squeezing over the steak.

Estimated doneness note: Allow steaks to rest 8–10 minutes so juices redistribute before slicing thinly against the grain for maximum tenderness.