Wednesday, September 2, 2015
We looked at a house two weekends ago that seemed to have promise. It's right near the Trader Joe's in our area so we decided to stop in and look around once we were finished. They had some delicious looking meats and prepackaged preflavored meat options. John immediately went for the carne asada steak. I convinced him to put it back and get a normal steak that we could marinate ourselves. Rather than have just one big steak, I put it over a taco salad that I thought sounded delicious.
John doesn't care about eating healthy as long as he is maximizing flavor. I made sure that the steak really showed through and he gobbled up every bite without any complaints! The Carne Asada marinade is one I have made before but it is so good that we never think of using anything else!
1 can Ranchera Sauce, reserve 2 tablespoons
3 cloves garlic, minced
1 lime, juiced
1 tablespoon black pepper
2 teaspoons salt
16 ounces strip steak
3 romaine hearts, chopped
1 carrot, grated
4 tablespoons shredded Cheddar cheese
8 tablespoons ranch dressing
2 tablespoons Ranchera sauce
1 tablespoon lime juice
Steak: Combine the Ranchera Sauce (reserving 2 tablespoons for salad), garlic, lime juice, pepper, salt, and steak. Marinade 30-60 minutes. Then, preheat the grill to medium-high heat. Cook 6-8 minutes on each side, flipping once. The middle should be a light pink. Let rest for 5 minutes before slicing.
Salad: Combine romaine hearts, carrot, and cheese in a large bowl. In a small bowl, combine ranch, Ranchera sauce. and lime juice. Add the Ranchera dressing into the romaine mixture and toss well until fully combined. Plate evenly amongst 4 plates. Spread steak evenly over the tops of each.
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)
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