• NYT E-Z Dinner - 65

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:26:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carne Asada
    Categories: Beef, Chilies, Vegetables, Herbs
    Yield: 5 servings

    MMMMM----------------------STEAK SEASONING---------------------------
    1 Guajillo chile; stemmed,
    - seeded, lightly toasted &
    - cooled
    3/4 ts Black peppercorns
    1/2 ts Coriander seeds
    1/4 ts Cumin seeds
    2 1/4 ts Dehydrated minced garlic
    2 1/4 ts Dehydrated minced onion
    3/4 ts Kosher salt

    1/2 c Fresh lime juice
    1/4 c Fresh orange juice
    1 tb Worcestershire sauce
    1 1/2 ts Vegetable oil
    1/4 c Chopped cilantro
    2 Scallions, sliced
    2 cl Garlic; sliced
    1 1/2 lb Flank, flap or skirt steak

    12 (to 16) corn tortillas
    Salsas; for serving

    MAKE THE STEAK SEASONING: Tear the cooled chile into
    small pieces and place in a spice grinder, along with
    the peppercorns, coriander and cumin. Pulse until
    everything is roughly ground. Transfer to a small bowl
    and stir in the garlic, onion and salt.

    If you have preground spices, you can make the seasoning
    with 2 teaspoons ground guajillo chile, 1/2 teaspoon
    ground black pepper, 1/2 teaspoon ground coriander, 1/4
    teaspoon ground cumin, 3/4 teaspoon kosher salt, 2
    teaspoons garlic powder and 2 teaspoons onion powder.

    MARINATE THE STEAK: In a small bowl, whisk together the
    lime juice, orange juice, Worcestershire sauce, oil,
    cilantro, scallions, garlic and 1 tablespoon steak
    seasoning. Place the steak in a resealable freezer bag
    or shallow dish, and pour in the marinade. Make sure the
    steak is evenly coated. Seal the bag, or cover the dish
    and refrigerate for 2 hours.

    Heat an outdoor charcoal or gas grill to medium, or set
    an indoor grill pan over medium.

    Transfer the steak to a baking sheet lined with foil
    (discard the marinade). Sprinkle the remaining steak
    seasoning all over the steak. Grill for 3 to 4 minutes
    on each side for medium-rare, 4 to 5 minutes for medium
    and 6 to 7 minutes for well done. Remove the steak from
    the grill (but leave the grill on) and let rest on a
    cutting board for about 10 minutes before cutting into
    thin, small slices.

    While the steak rests, warm the tortillas: Reduce the
    grill heat to medium-low. Place the tortillas on the
    grill and cook until they start to blister but are not
    blackened, 1 to 3 minutes. Stack in a clean kitchen
    towel and wrap well. Serve warm, with the sliced steak
    and salsas.

    Recipe from: Esteban Castillo

    Adapted by: Genevieve Ko

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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