Subj : NYT E-Z Dinner - 65
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 18:27:00

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

MMMMM---------------------------STEAK--------------------------------
    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

MMMMM--------------------------ASSEMBLY-------------------------------
     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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The masses are asses." - Alexander Hamilton
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