Sunday, February 14, 2010

Carne Asada served with a Grilled Corn and Avocado Salad

Pin It Now! Yum yum yum yum yum yum yum yum.  Though this is nothing like the food served at Chipotle, it totally satisfied my obsessive craving.  If you haven't been to Chipotle you're totally missing out.  Best food. Ever.  This dinner was so full of flavor and so delicious that it has allowed me to forget about how much I miss Chipotle.  We'll see how long that lasts.  I found the marinade for the meat over at Simply Recipes.  I love browsing this site for recipes because there is so much variety. The grilled corn, avocado and tomato salad with honey lime dressing is incredible.  You will love it.  I have a feeling I may make this once a week at least. It's fresh, and bursting with flavor and comes courtesy of Jehan Can Cook.


2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil


1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate overnight or for 1-4 hours if pressed for time. (note: I marinated overnight and think that is best)

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serves 4-6.

Grilled Corn, Avocado and Tomato salad with Honey Lime  Dressing

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
1/2 tsp salt
1 clove garlic crushed
1/4 tsp ground black pepper
1/4 tsp cayanne pepper
1 pint grape tomatoes cut in halves
1 ripe hass avocado, roughly chopped
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool. 

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes. Let sit for at least 15 min,up to one hour in the fridge.

No comments:

Post a Comment