Steak With Colombian Green Sauce Carne Asada Food

CARNE ASADA: COLOMBIAN-STYLE GRILLED FLANK STEAK

Steps:

• In a bowl or large measuring cup, whisk together the vegetable oil, 1/2 bottle of beer, orange juice, lime juice, vinegar, and Worcestershire sauce.
• Whisk in the garlic, cumin, Sazon Goya, and salt and pepper to taste.
• Place the flank steak inside a resealable plastic bag and add the marinade mixture. Seal the bag tightly, then leave the steak to marinate overnight in the fridge.
• Heat the grill to medium-high. Remove the steak from the marinade and grill for 5 to 8 minutes on each side, or until it reaches your desired doneness .
• Let the steak rest for 5 minutes, then slice very thinly against the grain.
• Enjoy with your choice of sides or inside a taco or arepa.

STEAK WITH COLOMBIAN GREEN SAUCE (CARNE ASADA)

Steps:

• 1. Combine onion, juice, salt and pepper and pour over steak. Set aside to marinate at least 4 or up to 8 hours. 2. In a blender, combine jalapeno chilis, scallions, cilantro, 2 TBPS water, vinegar, lime juice and salt. Blend until smooth. Refrigerate until ready to serve, up to 8 hours. Taste for salt , vinegar and lime before serving. 3. Heat a grill to very hot. Lift steaks out of marinade, season with salt and pepper to taste, and cook without moving until dark brown and crusty on bottom, about 10 minutes. Turn and continue cooking 5-10 minutes more depending on preferred doneness. Serve steaks with sauce

CARNE ASADA

Steps:

• 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.
• 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.