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How To make Seared Skirt Steak with Chipotle and Garlic
3 stemmed
dried chipotle
:
chilies (or canned chipotle chilies :
in , (up to 6) adobo) 15 garlic cloves unpeeled
5 medium tomatillos :
husked and rinsed
salt 1/4 teaspoon sugar
1 tablespoon olive oil or vegetable oil or rich
-- tasting lard 4 piece es (5 to 6-ounce) of skirt steak
trimmed of :
exterior fat 1 medium white onion -- thinly sliced
1/2 teaspoon cumin
1/2 teaspoon black pepper
2/3 cups beef broth
chopped cilantro for garnish
Preheat broiler. Toast chilies in a heavy skillet over medium heat for about 30 seconds. Rehydrate dried chilies in hot water for about 30 minutes, then drain, discarding the soaking liquid. Roast unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast tomatillos under broiler for 5 minutes, until blackened on one side, flip and repeat on other side.
In a food processor, puree tomatillos and their juices, chilies and three cloves garlic into a fine textured puree. Taste and season with salt and sugar. Set aside.
Heat the oil or lard in a large heavy skillet over medium heat. When very hot, pat the steak dry, sprinkle with salt and lay in the pan in a single layer. Sear well on both sides until meat is rare to medium rare, 3 to 4 minutes. Remove to rack set over a plate. Add the onions to the skillet and cook, stirring regularly, until brown but still crunchy, about 5 minutes. Add the salsa to the skillet along with the cumin, pepper, and remaining cloves of garlic. Stir as the salsa reduces for several minutes, then stir in the broth and simmer for about 5 minutes. Return the meat to the pan and let it warm through, about 5 minutes or until the meat is done to your liking. Taste the sauce and add a little more salt and sugar if necessary. With a spatula or slotted spoon, transfer the steaks to a serving platter, then spoon the sauce, onions and garlic over and around them. Sprinkle with the cilantro.
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The Best Carne Asada | SAM THE COOKING GUY
Today I'll show you how to make the best carne asada steak using my favorite non-traditional recipe!
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It may not be the most traditional Carne Asada made by your loving grandmother, but it's still a crazy delicious and simple way to bring some amazing Mexican flavor into your grilling life. Grab some steak, fire up the grill and let's do this.
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0:00 Intro
00:10 Making the marinade
1:50 Marinating the meat
2:54 Grilling the meat
4:02 First Bite
4:37 Outro
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If you love garlic and you love steak, these Garlic Steak Bites will blow your mind!
These tender, garlicky beef cubes are super addicting and the ultimate crowd pleaser! If you love garlic and you love steak, these Garlic Steak Bites will blow your mind. Every single cube is the perfect bite; this dish is perfect for garlic lovers like me! One of my favorite summer recipes is healthy and packed with protein and paired with a side of rice, Japanese Ginger salad, and Asian Honey Garlic Potato for the perfect meal.
RECIPE:
GARLIC GUAJILLO STEAK BOWL | CHIPOTLE COPYCAT RECIPE
Easy to make garlic guajillo steak on the grill or griddle. Tenderized flank steak marinated in a simple lemon, garlic and oil marinade then seasoned generously with a garlic guajillo seasoning. Cooked on a hot griddle then tossed with fresh squeezed lime and fresh cilantro. Served over a bowl of white rice garnished with fresh tomato, scallions and guacamole. Quick and easy mildly spicy Chipotle copycat dish.
Shopping List:
1 1/4 lbs. skirt or flank steak (tenderized)
3/4 cup olive oil
1 1/2 cups lemon juice (about 8 lemons)
Kosher salt and pepper to taste
Garlic guajillo chili powder (seasoning)
1 bushel fresh cilantro
Juice of 1/2 lime
1 tbsp. canola or vegetable oil
White rice
Diced tomatoes
Green onion scallions
Guacamole (optional)
Directions:
Have your butcher tenderize the steak or pound yourself with a meat mallet.
Rub both sides of the steak with the garlic paste
In a suitable dish, add the olive oil and lemon juice with a dash of salt and pepper. Place the steak in the marinade and let sit at room temperature for 1 to 1 1/2 hours.
Remove the steak from the marinade and pat dry then season with the salt and pepper.
Grill or griddle over high heat (400-450F), seasoning generously with the garlic guajillo seasoning. Cook 2-3 minutes each side, depending on the steak's thickness, or until the internal temperature is 125F.
Slice thin and add to a bowl with the fine chopped cilantro. Toss.
Serve over a bowl of white rice, diced tomatoes and scallions with a garnish of guacamole (optional).
#garlicguajillosteak#mexicansteak#steakrecipes#blackstonegriddles#chipotleathome
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