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- Carne Asada with Corn-Avocado Salad
- Serves 4-6
- The carne asada marinade is adapted from a recipe at Bi-Rite Market in San Francisco, where they toast and grind whole coriander and cumin seeds ( 1/2 teaspoon each) and marinate the meat for at least 2-3 hours or overnight.
- The steak
- * 1/2 teaspoon ground coriander
- * 1/2 teaspoon ground cumin
- * 1 tablespoon ground ancho chile powder
- * -- Pinch hot red pepper flakes
- * 1/4 cup olive oil
- * 1 1/2 pounds steak, either cut for carne asada, skirt steak or bavette steak
- The salad
- * 2 ears corn, husks removed
- * 1/2 pint cherry tomatoes, halved
- * 1/4 cup finely minced onion, preferably sweet
- * 1 large, ripe avocado, diced
- * -- Juice from 1/2 lime
- * 2 teaspoons olive oil or to taste
- * -- Kosher salt, to taste
- * -- Freshly ground pepper, to taste
- * To serve
- * 8 small corn tortillas, warm
- * -- Lime wedges
- * -- Salsa
- For the steak: Prepare a grill. (You can also use a grill pan.) Combine the coriander, cumin, ancho chile, pepper flakes and olive oil, stir then coat meat with it. Cover and refrigerate while you make the corn salad.
- For the salad: Steam the corn until tender, 3-5 minutes. Allow to cool briefly, then hold the corn upright on a secure cutting board and use a large, sharp knife to cut the kernels off the corn in long, straight cuts.
- Combine the corn kernels with the tomatoes, onion, avocado, lime juice, olive oil and salt and pepper to taste. Set aside.
- If using a grill pan, heat over high heat for a minute or two. Season meat well on both sides with salt and pepper. If using thinner beef cut for carne asada, grill for 2-3 minutes per side. For thicker cuts like bavette, grill for 5-10 minutes per side, until thickest part is medium-rare.
- Let meat rest, covered for 10 minutes, then slice thinly against the grain.
- Serve the beef with the salad, lime wedges and the tortillas. Alternatively, you can serve the meat as tacos topped with the corn salad and salsa.
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