Steak Yucatán Style With Green Seasoning Paste Food

PORK ROAST YUCATAN STYLE

Steps:

• Using a food processor, grind all the meat seasoning ingredients into a paste. Rub the seasoning paste over the surface of the meat after pricking it with a fork.
• Wrap the meat in foil and let marinade while you prepare the clay.
• Combine the dry ingredients for the baker's clay.
• Add liquid in small amounts until dough holds together and can be gathered into a ball.
• Roll the dough out to a measure of 20 x 18 inches. Arrange roast in the center of dough and fold dough over the roast. Seal seams of the dough and place the roast on a baking pan lined with foil--seam side down.
• Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
• Remove from the oven and crack the clay in several places using a hammer.
• Peel off the foil and allow the roast to rest for 10 minutes before carving.
• Serve with tortillas, beans and salad.

BEEF TENDERLOIN, HUASTECA STYLE

Steps:

• 1. Trim the tenderloin of excess fat and silver skin. Then place the tenderloin on a large piece of plastic wrap and set aside. Make a paste by mashing the garlic with the orange juice, salt, vinegar and olive oil. Rub the mixture all over the meat. Wrap the meat in the plastic wrap and let stand while preparing the seasoning rub. 2. In a small dry skillet, toast the oregano, cumin, and cloves over medium heat, stirring, until aromatic, about 2 minutes. Immediately transfer to a saucer and let cool then grind very fine in a spice grinder. (I use a coffee grinder reserved for spices.) 3. Put the spices in a bowl and mix in the sugar, pepper, allspice, and cinnamon. Unwrap the meat and coat all over with the seasoning rub. Place the meat on a rack in a baking pan and let stand about 20 minutes. 4. Preheat the oven to 425°. Roast the beef, uncovered, 40 to 45 minutes for medium-rare, 150° on a meat thermometer or adjust time for desired doneness. For tender, juicy meat, do not overcook. Remove the meat from the oven and let rest about 10 minutes before slicing.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STEAK, YUCATáN STYLE, WITH GREEN SEASONING PASTE

Steps:

• 1. In a small bowl, mix the seasoning paste, lime juice, olive oil, salt, and pepper. Trim the fat from the steaks and spread both sides with a thin coat of the seasoning paste. Put the steaks on a plate and let season about 1 hour. 2. Meanwhile, prepare an outdoor grill and brush the grill with oil. When the coals are hot, brush a bit more oil on the steaks to prevent sticking, and place the steaks on the grill. Cook about 4 to 5 minutes per side, or until browned on the outside and still pink and juicy inside for medium rare or adjust time for desired doneness. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

SPICY CITRUS SKIRT STEAK

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
• When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
• As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.