On Tuesday Kate's parents came up for the night so we could drop them off at the airport the next morning. Decided that this would be a great chance to make some carne asada. Instead of using tri tip like Tony R's original recipe, we used flank steak. The meal ended up being a huge meal, with home made everything: pico, guacamole, roasted red peppers, Kate's cilantro lime rice (always amazing), flour tortillas, and John (Kate's brother) brought over a blackberry cornmeal cake he made. Now on to the photos.
While our steak was marinading for 3 or so hours:
We whipped up some guacamole and pico de gallo. We love creamy guac with some chunks, but don't like to water it down with mayo and such. Instead we start off muddling lime juice, red onion, cilantro, salt, and granulated garlic. From there just slice up some avacados throw them in and muddle some more. You end up with a really creamy mix that is great. The pico is diced tomatoes, cilantro, red onion, salt, little garlic powder, and lime juice. Often we'll throw in a seeded jalopeno, but tonight we kept it very mild.
Next up we made some fresh tortillas, flour, little salt and oil, and water. You let the dough sit for 10-15 minutes then can roll it out:
After rolling those out we roasted some peppers, basically char them to all end and then let them steam in a container and just rub off their skins:
Threw the steaks on the grill, first did indirect for about 20 minutes then got a slight sear at the end, not as good as I wanted. We also cooked them a little more well done this time than usual as her parents like them a bit more cooked:
While this was all going on, had the token refried beans which clearly were not homemade:
From there quickly cooked the tortillas in the cast iron pan, only a minute or two a side:
Took the steaks off, let them rest about 10 minutes and started slicing:
Ready for folks to come and start serving themselves:
Plated:
Continued in next one due to max images.......
While our steak was marinading for 3 or so hours:
We whipped up some guacamole and pico de gallo. We love creamy guac with some chunks, but don't like to water it down with mayo and such. Instead we start off muddling lime juice, red onion, cilantro, salt, and granulated garlic. From there just slice up some avacados throw them in and muddle some more. You end up with a really creamy mix that is great. The pico is diced tomatoes, cilantro, red onion, salt, little garlic powder, and lime juice. Often we'll throw in a seeded jalopeno, but tonight we kept it very mild.
Next up we made some fresh tortillas, flour, little salt and oil, and water. You let the dough sit for 10-15 minutes then can roll it out:
After rolling those out we roasted some peppers, basically char them to all end and then let them steam in a container and just rub off their skins:
Threw the steaks on the grill, first did indirect for about 20 minutes then got a slight sear at the end, not as good as I wanted. We also cooked them a little more well done this time than usual as her parents like them a bit more cooked:
While this was all going on, had the token refried beans which clearly were not homemade:
From there quickly cooked the tortillas in the cast iron pan, only a minute or two a side:
Took the steaks off, let them rest about 10 minutes and started slicing:
Ready for folks to come and start serving themselves:
Plated:
Continued in next one due to max images.......
