I wanted a marinade that worked really well with chimichurri and this did not disappoint! The lime comes through and gives it a really fresh feel. Look at it. LOOK AT IT!
Ingredients
Steak - carne asada (basically a marinated steak, sliced thin) is usually made from skirt steak. I'm just learning about steak cuts but I think the best cuts for this would be hanger/flank/bavette/picanha. I used hanger steak.
Olive oil
1 tbsp sugar
1 tbsp red-wine vinegar
1 1/2 tbsp lime juice
1 tsp cumin
1 tsp chili powder
1 tsp salt
3 cloves garlic (finely minced)
Method
Whisk together the sugar, vinegar, lime juice, cumin, chili powder, salt and garlic and set aside.
Use a fork to prick some holes in the meat.
Place the steak in a sandwich bag or shallow dish and pour the marinade onto it.
Turn the steak pieces over to evenly coat them with the marinade.
Seal the bag/cover the dish and refrigerate for at least 4 hours, ideally overnight.
Take out of the fridge at least an hour before cooking and allow to come to room temperature.
Heat the oil in a skillet on medium/high and cook steaks. Timings depend on the size but for the size pictured around 3/4 minutes each side for rare and 6 minutes each side for medium.
Rest for at least 5 mins, preferably 10.
Slice and serve - I drizzled with Chimichurri and served with crushed roasted potatoes and parmesan broccoli.
コメント