Steak Asado Recipe
Marinated ribeye steak, char-grilled veggies, cheese enmolada (enchilada) roja.
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Ingredients
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Steak Marinade
Char-Grilled Veggies
Cheese Enmolada Roja
Method
Steak Marinade
- 1
Prepare the Marinade
In a large bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Mix well.
- 2
Marinate the Steak
Add the ribeye steak to the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Char-Grilled Veggies
- 3
Prepare the Veggies
Slice the bell peppers, zucchini, and red onion into bite-sized pieces.
- 4
Season the Veggies
In a large bowl, toss the sliced veggies with olive oil, salt, and black pepper.
- 5
Grill the Veggies
Preheat a grill or grill pan over medium-high heat. Grill the veggies for about 10-12 minutes, turning occasionally, until they are tender and slightly charred.
Cheese Enmolada Roja
- 6
Prepare the Sauce
In a saucepan over medium heat, combine tomato sauce, red chili powder, garlic powder, cumin, and salt. Stir and simmer for 5-7 minutes.
- 7
Prepare the Enmoladas
Heat the corn tortillas in a skillet until warm. Fill each tortilla with shredded cheese, roll them up, and place them in a baking dish.
- 8
Add Sauce and Bake
Pour the prepared sauce over the filled tortillas. Bake in a preheated oven at 350°F (175°C) for about 15 minutes until the cheese is melted and bubbly.
Assembly and Serving
- 9
- 10