Steak With Colombian Green Sauce Carne Asada Recipes

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.

EASY CARNE ASADA STEAK WITH CITRUS MARINADE

Steps:

• In a medium bowl, combine marinade ingredients: soy sauce, apple cider vinegar, lime juice, cilantro, garlic, jalapeno, cumin, chili powder and pepper. Whisk well.
• Place steak in a large flat dish with side - I love using Pyrex glass baking dish with a lid.
• Pour marinade on top and toss steak gently to coat an all sides.
• Cover and refrigerate for 4 - 24 hours. I tried both and both times we had flavorful steak. Of course, longer marinating, more flavor. Don't exceed 24 hours.
• Preheat grill to 500 degrees F or medium-high heat.
• Grill covered for 5 minutes per side for medium rare, longer for more done. Play it by ear and grill like you would steak. Because skirt steak is quite thin, inserting meat thermometer in it while on the grill isn't the best method to check for level of doneness, I found. Instead I like to cut with a knife right on the grill or on the plate.
• To grill indoors, use well seasoned cast iron grill pan.
• Let meat rest covered with foil for 5 minutes to allow juices settle.
• Thinly slice and serve in carne asada tacos with avocado corn salad, Instant Pot rice and beans, or healthy mashed potatoes. Why not!? :)

COLOMBIAN CARNE BISTEC - COLOMBIAN STEAK WITH ONIONS AND TOMATOES

Steps:

• Season steak with 1 teaspoon salt and garlic powder.
• Heat a large frying pan until VERY HOT.
• Add 2 tsp of oil then half of the steak and cook less than a minute on each side until browned.
• Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
• Reduce heat to medium, add another teaspoon of oil and add the onions.
• Cook 2 minutes, until soft then add the tomatoes.
• Season with more salt, to taste, about 1/4 to 1/2 teaspoon. Add black pepper and cumin and reduce heat to medium-low.
• Add 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed.
• Return the steak to the pan along with the drippings, combine well and remove from heat.
• Serve over rice or veggie rice for a low carb option with a sunny-side up egg on top.

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

CITRUS-MARINATED COLOMBIAN CARNE ASADA

Steps:

• Gather the marinade ingredients.
• In a small bowl, whisk together the sugar, vinegar, lime juice, cumin, chili powder, salt, and garlic.
• Set the marinade aside.
• Slice the flank steak lengthwise (with the grain) into 4 or 5 long strips.
• Use a fork to prick some holes in the meat.
• Place the flank steak in a ziplock bag or shallow dish and pour the marinade onto the steak.
• Turn steak pieces over to evenly coat them with the marinade. Seal the bag (or cover the dish) and refrigerate overnight, or at least 4 hours. If you have the chance, stir the meat, or turn the bag upside down halfway through the process.
• Gather the chimichurri ingredients and a food processor.
• Place the parsley leaves and garlic into the food processor. Alternatively, you can hand-chop everything very finely.
• Pulse until the parsley and garlic are very finely minced.
• Add the olive oil, vinegar, and lime juice and pulse briefly, just enough to mix everything. Transfer the chimichurri sauce to a medium bowl, season it with salt and pepper to taste, and set aside. If you're prepping ahead of time, place it in a container with a lid and leave in the fridge.
• In a heavy, medium-sized skillet (cast iron works well) heat olive oil over medium-high heat. When skillet is hot, but the oil isn't smoking, add marinated steak strips.
• Brown steak well on all sides, cooking until the desired doneness is reached. Your cooking time will depend on the size of the steak pieces and your doneness preference but it should be about 3 to 4 minutes per side. Cut into a piece to check for doneness.
• When the meat is cooked to your liking, remove from heat.
• Place steak on a serving plate and let it rest for 5 minutes to preserve the juice inside the meat. Slice the steak very finely in a diagonal, against the grain.
• Add steak slices to the bowl of chimichurri sauce and toss until well coated. Season with salt and pepper to taste. Alternatively, you can serve with the chimichurri on the side.
• Serve sliced steak with warm tortillas or green salad.
• Enjoy while hot!

BEER-MARINATED FLANK STEAK WITH AJI AND GUACAMOLE

Steps:

• Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.

COLOMBIAN CARNE ASADA WITH AJI PICANTE RECIPE

Steps:

• FOR THE STEAK: Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals. Put the steak in a shallow glass baking dish. In a small bowl, combine the cumin, oregano, salt, and a few turns of black pepper. Rub the olive oil and garlic over both sides of the steak, and then rub in the spice mix. Add the scallions and beer, turn the steak over a few times to coat both sides, cover the dish, and refrigerate for at least 3 hours, turning occasionally, or as long as overnight. FOR THE AJI PICANTE; In a medium jar or container with a fitted lid, combine 1/4 cup water, the lime juice, vinegar scallions, cilantro tomato jalapeño and salt. Refrigerate until ready to use and up to 2 days. PREHEAT GRILL TO HIGH Lightly oil the grate. Remove the steaks from the marinade discarding the marinade and grill to desired doneness. Transfer steaks to a cutting board and let rest 5 minutes. Thinly slice the steaks across the grain. Transfer to a platter and serve with aji picante on the side.

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