Javier fixes the most flavorful flank steaks in a marinade that he learned to make in a Mexican restaurant years ago. Because they're so good, we tend to eat flank steaks this way and don't experiment with other recipes very often. So, the other day we decided to step out of our comfort zone and try something new and a little bit different.
The recipe for the CARNE DE RES ADOBADA came out of one of my cookbooks that I've had forever. I don't use it very often because it's big and heavy, and I'm always worried about spilling something hideous onto the beautiful pages. However, whenever I do venture into this cookbook and fix something for the family or for my classes at school, the recipes always turn out very well.
This particular recipe utilizes a combination of techniques and ingredients. First the flank steak gets a rub-down with a combination of Dijon mustard, salt and freshly ground black pepper. While it sits in its rub, you can make the marinade out of a combination of ingredients - chile guajillo, garlic, onion, tomato, black peppercorns, marjoram and oregano. Once the marinade is done (and it has to simmer for a while before using it as a marinade on the steak) you can pour it over the meat and let it sit for the next half hour while you prepare the grill. (We always grill some dark green chile poblanos while we wait for the grill to get hot enough for the meat).
As you can see from the picture, we grilled the meat and served the chiles poblanos on the side. Our dinner consisted of the grilled CARNE DE RES ADOBADA and a FIESTA SALAD, a recipe of my own. Basically it's made from salad greens, tomatoes, colorful bell peppers, and queso cotija. We served it with a low-cal cilantro salad dressing that we bought from Trader Joe's. The salad was great, as was the CARNE!
No comments:
Post a Comment