Wednesday, November 2, 2011

Dorm Room Dinner: Carne Asada

Print Friendly and PDF
This Carne Asada post really begins months ago when we were in Miami.  Our first night, we went to this great Mexican restaurant; while I focused on the margaritas, John was in love with his carne asada.  It was the best carne asada he has ever had, which is saying a lot because he LOVES carne asada.  Well, we came home and tried to recreate it.  First, were carne asada tacos.  Then, just carne asada steak.  Then other variations.  For months we tried, and for months we failed.  None ever came close to the carne asada John had eaten in Miami.

So, I did what any good girlfriend (and food blogger) would do, I called the restaurant.  Repeatedly.  Every week for 12 weeks, I have called and tried to get the recipe.  Finally, a few weeks ago I got a hold of the chef who told me that the recipes are private property of the restaurant.  I get that; I am pretty protective over my cooking contest recipes.  I said, I understand but can you just tell me the ingredients?  It would really be helpful, NO ONE's steak has been as good as yours (flattery always works).

He finally told me their secret was sauce.  They used R--- sauce.  I'm saying R because I didn't hear anything else after and was too afraid to ask again.  I thought it was ronchetta.  John and I ran to the biggest supermarket open on Saturday night and wandered through the "Mexican" section.  John finally found it.  It was RANCHERA sauce! Sauce down, steak bought, this recipe was made literally the next night.  It's fast, easy, and honestly delicious!  It might not be "traditionally" carne asada but boy it is one good steak!
Carne Asada
Serves:  4
1 can Ranchera Salsa Sauce (suggested: Herdez)
3 cloves garlic, minced
1 teaspoon salt
2 teaspoons black pepper
1 pound thinly sliced steak (suggested:  skirt steak)

Combine the Ranchera, garlic, salt, and pepper.  Marinate the steak for 30 minutes to an hour; no longer than one hour.  Preheat the grill to 350 degrees F.  Then, turn the grill down to 275 and add the steak.  Let the steak "steam itself in" for about 10-15 minutes, until fully cooked through.

I serve this with Mexican Rice (brown or white rice that cooks in water which I have flavored with two tablespoons of taco seasoning) and sauteed peppers.  It's delicious, easy, and best of all, John is finally happy we have "the best" carne asada.  Although, I see another trip to Miami in our future as soon as his crutches are gone!

Until the next time my oven is on...

16 comments:

  1. Persistence (and flattery) does pay sometimes. Personally, I think there is a special place in hell for people who won't share their recipes. So glad the chef escaped burning for all eternity by letting you in on their secret. I am making this. Sounds great.

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
  3. This comment has been removed by a blog administrator.

    ReplyDelete

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1