Carne Asada And Red Rice Recipes

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.

Steps:

• Add the garlic, jalapenos, lime juice, orange juice, cilantro, olive oil, sugar, vinegar, 1 teaspoon salt and several grinds of pepper to a food processor and puree until very smooth.
• Cut the steak crosswise into thirds (skirt steak is typically long and skinny, so this will make the pieces more manageable when grilling). Place in a large resealable plastic bag, then pour in the marinade, flipping and massaging the steak to make sure it's evenly coated. Remove as much air as possible, then seal the bag and refrigerate for 2 to 4 hours (any longer and the citrus juice will start to "cook" the steak).
• Preheat a grill for medium-high heat and brush the hot grates with oil. Remove the steak from the marinade, letting excess drip off, and season both sides with a pinch each of salt and pepper. Grill until nicely charred on the outside, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board to rest, about 10 minutes. Thinly slice the steak against the grain, then serve with lime wedges.

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.

Steps:

• Directions 1. Combine lime juice, garlic, and 1/2 teaspoon salt in a glass baking dish. Add steak and turn to coat. Cover with plastic wrap and refrigerate 1 hour or overnight. 2. Make rice: Puree tomatoes, onion, and garlic in a food processor until smooth. In a small saucepan, bring the broth to a simmer. Cover and keep warm. In a medium saucepan, heat oil over medium heat. Add rice and stir until opaque and well coated, about 5 minutes. Add tomato mixture and cook, stirring occasionally until liquid is reduced and mixture starts to dry out, about 4 to 5 minutes. Stir in warm broth thoroughly, bring to a boil, then reduce heat to low, cover, and cook until rice has absorbed all the liquid, about 15 to 20 minutes. 3. Meanwhile, prepare steak. Pat steak dry with paper towels and sprinkle with remaining salt. Heat oil in a nonstick skillet over medium-high heat. Add steak and cook until an instant-read thermometer inserted in the steak registers 140 degree F for medium-rare, 4 to 5 minutes per side. Slice steak thinly and serve with rice. Makes 4 to 6 servings.