Carne Asada con Papas y Salsa Roja Recipe
Description: This vibrant dish brings together the robust flavors of Mexican cuisine in a harmonious blend of juicy steak, crispy potatoes, and zesty salsa roja. It’s a culinary adventure that requires some coordination, as you’ll be cooking different components simultaneously to achieve the perfect balance of textures and flavors.
- Cook Time: 1 hour
- Prep Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Servings: 4
Ingredients:
- 2 jalapeno chiles
- 4 roma tomatoes
- 1 garlic clove
- 2 tsp ground cumin
- 1/8 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp sugar
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 8 oz new potatoes
- 1/4 cup light olive oil
- 1/4 cup fresh chives, chopped
- 4 steak cuts
- Salt and pepper to taste
Instructions:
Prepare Salsa:
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Broil the Chiles and Tomatoes: Place the jalapeno chiles and roma tomatoes on a baking sheet and broil, turning them often, until the skins are blackened.
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Stem and Seed: Remove the stems and seeds from the chiles, then coarsely chop them together with the tomatoes, transferring them to a mixing bowl.
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Dry-Roast Onions and Garlic: Heat a sauté pan or skillet over medium-high heat. Dry-roast the onions for 10 minutes, turning them often. Add the garlic and continue to dry-roast for an additional 10 minutes. Let them cool, then coarsely chop.
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Mix Ingredients: Add the onion, garlic, ground cumin, cilantro, lime juice, sugar, and salt to the mixing bowl with the chiles and tomatoes. Mix well and set aside at room temperature. If not using immediately, refrigerate and bring to room temperature before serving.
Prepare Marinade:
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Combine Ingredients: In a mixing bowl, thoroughly combine all the marinade ingredients.
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Marinate Steaks: Rub the marinade mixture on both sides of the steak cuts and let them sit at room temperature for 30 minutes.
Prepare Papas:
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Boil Potatoes: Place the new potatoes in a saucepan and cover them with water. Bring to a boil and cook for 10 minutes.
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Cool Potatoes: Drain the potatoes and transfer them to a bowl of ice water until completely cool. Drain again and dry thoroughly.
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Quarter Potatoes: Cut the potatoes into quarters and place them in a mixing bowl. Toss with olive oil, chopped chives, salt, and pepper.
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Grill Potatoes: Place the potatoes on a hot grill and cook for about 10 minutes, or until they are light brown and crisp. Keep warm.
Prepare Steaks:
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Preheat Broiler: Preheat the broiler.
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Grill Steaks: Grill the marinated steaks for about 5 minutes per side for medium-rare, or 6 minutes per side for medium. The marinade will give the steaks a delicious crispness on the exterior.
To Serve:
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Plate Steaks: Place the grilled steaks in the center of each warm serving plate.
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Add Salsa: Spoon the prepared salsa roja next to the steaks.
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Serve Potatoes: Arrange the grilled potatoes next to the steaks and salsa.
Nutrition Information (Per Serving):
- Calories: 1311.3
- Fat: 75.5g
- Saturated Fat: 26.8g
- Cholesterol: 277.7mg
- Sodium: 371.6mg
- Carbohydrates: 67.6g
- Fiber: 8.9g
- Sugar: 6g
- Protein: 87.9g
Recipe Notes:
- Coordinate Cooking: This recipe requires coordinating the cooking of different components to ensure everything is ready at the same time.
- Adjust Spice Level: Feel free to adjust the spice level of the salsa roja by adding more or fewer jalapeno chiles according to your preference.
- Grill Temperature: Ensure the grill is adequately heated before placing the potatoes to achieve the desired crispness.
- Rest Steaks: Allow the grilled steaks to rest for a few minutes before serving to retain their juices.
- Serve Warm: This dish is best served immediately while the components are still warm and fresh.
Keywords:
Potato, Vegetable, Meat, Mexican, Spicy, Weeknight, Stove Top, < 4 Hours
