Tag: steak

Carne Asada Recipe

Carne Asada Recipe

INGREDIENTS:

– 2-3 lb. skirt steak (or substitute sirloin tip or Tri-tip which also hold marinade well)
– Approximately 1 qt. medium hot salsa (heat is critical to properly flavor this dish, and it will dissipate when you grill the meat)
– 4 tbsps. ½ cup lemon, lime, or orange juice
– 1 tbsp. Kosher salt
– 1 tbsp. ground black pepper
– Rub Recipe Below

DIRECTIONS:

1. Mix the salsa, liquid, and spices thoroughly and place in a Ziploc bag with the steak. Marinade 5 hours in the refrigerator. The meat will become mushy if marinated longer than 8 hours.
2. Smoke for an hour at 150. Remove from the grill.
3. If using skirt steak, turn the grill up to 450. Return the meat to the grill when it reaches temperature. Skirt steak will finish in 3-5 minutes per side. Look for nice crisp edges that signal they are done. Rest the meat for 5-7 minutes before slicing.
4. If using tri-tip or sirloin tip, turn the grill up to 375. When it reaches temperature, return the meat to the grill and roast for about an hour until the internal temperature of the meat reaches 125-130. Let the roast rest for about 5-7 minutes before slicing.
5. While the meat rests, grill a couple of green onions and top the meat with them. Slice and enjoy

Rub Recipe:

6 Tbl Granulated Garlic
3 Tbl Onion Powder
6 Tbl Cup Chili Powder
2 Tbl Ground Cumin
2 Tbl Ground Celery Seed
6 Tbl Onion Powder
1 Tbl Ground Oregano
6 Tbl Paprika
1 Tbl Cup Black Pepper
1 Tbl Cayenne Pepper
2 Tbl Ground Coriander

Steak Marinade

Ingredients

Original recipe makes 1 1/3 cups
Makes 8 Servings

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon got pepper sauce (optional)
• 1 teaspoon dried minced garlic

Directions

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
• Add hot pepper sauce and garlic, if desired.
• Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat.
• Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Kow Steak

Ingredients:

• 1-1/4 pounds Steak (ribeye or skirt steak)
• Cooking Oil
• 1 medium onion, diced (about 1 cup)
1/2 pound snow peas, trimmed
4 Baby Bok Choy or cabbage sliced
1 (8 ounce) can Bamboo Shoots, drained
2 cloves minced fresh Garlic
1 cup Beef Broth
3 tablespoons light Soy Sauce
1/2 teaspoon toasted Sesame Oil
1/2 teaspoon Sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
2 tablespoons cornstarch
2 tablespoons cold water

Directions:

• Slice steak in half (if using skirt steak) and place on a parchment paper lined sheet pan and freeze for 20-25 minutes.
• Prep vegetables, drain bamboo shoots
• In a medium bowl combine, garlic, broth, tamari, sesame oil, sugar, salt and white pepper, whisk to combine
• Remove steak to a cutting board. Angle knife and slice 1/4 inch thick slices of steak
• Preheat wok to medium-high to high heat
• Add in 1 teaspoon of oil and add onions and pea pods
• Cook until onions have softened and the pea pods turn a bright green. About 4 minutes
• Transfer to a clean bowl
• Add another teaspoon of oil to the wok
• Once hot add in the sliced bok choy or cabbage
• Cook, stirring often until the greens wilt but the white parts still have a bit of crunch to them (about 3 minutes)
• Transfer to the bowl with the other vegetables
• Heat 1 tablespoon of oil in wok
• Work in slices of steak searing the it on both sides
• Pour in the broth liquids, toss to combine and immediately bring to a boil
• Mix in cornstarch solution and pour in the slurry
• Stir in the vegetables
• Cook until heated through and the sauce has slightly thickened
• Serve with white rice or rice noodles and top with sliced green onions, more white pepper and any favorite hot sauce.