Rick Bayless Carne Asada Recipes

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.

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:

• Lay the skirt steak in a large nonreactive bowl or baking dish.
• Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
• Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
• Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
• Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve.

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.