Best 3 Rick Bayless Carne Asada Recipes
Are you eager to embark on a culinary journey to create the most tantalizing and authentic "Rick Bayless Carne Asada"? This delectable dish embodies the vibrant flavors of Mexican cuisine, featuring tender and flavorful grilled steak marinated in a symphony of spices and citrus. Whether you're a seasoned grill master or just starting your culinary adventures, this article will guide you through the essential steps and provide you with the best possible recipe to achieve carne asada perfection. From selecting the finest cut of steak to mastering the art of grilling, we have compiled expert tips, secret ingredients, and step-by-step instructions to ensure your carne asada is a feast for both the eyes and the taste buds. So, prepare to ignite your grill and embark on a flavor adventure that will leave your family and friends craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
RICK BAYLESS CARNE ASADA
Steps:
- 1. Rinse steak in cold water, rub with some oil, and salt and pepper all surfaces liberally. 2. Blend all ingredients briskly and marinate steak overnight in a plastic bag. 3. Grill steak to your liking, being careful not to overcook (flank steak is very pink even when cooked). 6 mins on one side, 4 on the other @ medium-high grill should be way enough. 4. Cut across the grain into chunky slices and serve in your favorite mexican dish (burritos, tacos, etc.) You can turn leftover marinade into a sauce by bringing it to a boil and simmering on low for 10 mins or so.
CARNE ASADA WITH BLACK BEANS
At Frontera Grill in Chicago Chef Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans & fresh guacamole. The easy way - trim back the ingredients in the marinade and use canned black beans served with avocado slices. Food & Wine Magazine, July 2008 edition. The ancho-chile marinade can be made up to a week ahead. The cooked black beans can be refrigerated up to 2 days ahead or on the spur of the moment - open up cans of cooked black beans & rinse them real well! The marinade needs to season the rib-eye steaks overnight. When we made it we served the guacamole; a dollops of sour cream and fried ripe plantains. Delicioso :)
Provided by Manami
Categories Steak
Time 1h
Yield 6 rib-eye steaks, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, heat 1 tablespoon of the vegetable oil.
- Add the garlic and cook over moderate heat until fragrant, about 1 minute.
- Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes.
- Season with salt.
- Transfer the marinade to a large baking dish and let cool completely.
- Add the steaks and turn to coat.
- Cover and refrigerate overnight.
- Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil.
- Add the chorizo and cook over moderate heat until crisp, about 4 minutes.
- Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use.
- Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
- Add the beans with their liquid and simmer until slightly thickened, about 10 minutes.
- Season lightly with salt.
- Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
- Serve the steaks with the black beans, avocado slices and lime wedges.
- *Spicy, peppery Côtes-du-Rhône Wine: 2006 Domaine d'Andézon.
Nutrition Facts : Calories 1260, Fat 87, SaturatedFat 33.6, Cholesterol 243.8, Sodium 436.2, Carbohydrate 40.9, Fiber 15.1, Sugar 1.6, Protein 76.8
BEST EVER CARNE ASADA MARINADE
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!
Provided by Toni Ast
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 20
Number Of Ingredients 14
Steps:
- Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g
Tips:
- Choose the Right Cut of Meat: Select a high-quality flank steak or skirt steak for the best results.
- Marinate the Steak: Marinating the steak in a flavorful mixture of citrus juices, spices, and herbs tenderizes the meat and infuses it with delicious flavors.
- Grill the Steak Over High Heat: Sear the steak over high heat to create a nice crust and lock in the juices.
- Let the Steak Rest: Allow the steak to rest for a few minutes before slicing to allow the juices to redistribute.
- Slice the Steak Against the Grain: Slicing the steak against the grain makes it more tender and easier to chew.
- Serve with Your Favorite Toppings: Top the carne asada with your favorite toppings such as guacamole, salsa, pico de gallo, sour cream, and cheese.
Conclusion:
Carne asada is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're grilling it for a backyard barbecue or serving it as a main course at a dinner party, this classic Mexican dish is sure to be a hit. With its bold flavors and tender texture, carne asada is a dish that everyone will love. ¡Buen provecho!
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