Carne Asada Con Papas Y Salsa Roja Recipe
Summary
Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Jalapeno chiles -2 | ||
| Roma (plum) tomatoes - 4 | ||
| White onion | 1 Small (For the Salsa Roja:) | |
| Garlic | 2 Clove (5gm) (For the Salsa Roja:) | |
| Cumin | 1/8 Teaspoon (For the Salsa Roja:) | |
| Cilantro | 2 Tablespoon, chopped (For the Salsa Roja:) | |
| Lime juice1 tablespoon - freshly squeezed | ||
| Sugar | 1/2 Teaspoon (For the Salsa Roja:) | |
| Salt | 1 To taste (For the Salsa Roja:) | |
| Garlic | 8 Clove (5gm) (For the Marinade:) | |
| Cumin | 1/4 Teaspoon (For the Marinade:) | |
| Red chile powder - 1/4 teaspoon, pure | ||
| Salt | 1/4 Teaspoon (For the Marinade:) | |
| Top sirloin | 4 Ounce (For the Steaks:) | |
| New potatoes - 8 | ||
| Light olive oil | 3 Tablespoon (For the Papas:) | |
| Chives | 1 Tablespoon, sliced (For the Papas:) | |
| Salt | 1 To taste (For the Papas:) | |
| Black pepper | 1 To taste (For the Papas:) | |
Directions
GETTING READY
1) Preheat the broiler or grill.
2) In a mixing bowl, mix all the marinade ingredients together until thoroughly combined.
3) Evenly rub the mixture over the steaks and keep aside at room temperature for 30 minutes.
MAKING
4) Broil the chiles and tomatoes under the broiler, turning occasionally until the skins are charred. Stem and seed the chiles and coarsely chop with the tomatoes.
5) In a saute pan or skillet, dry roast the onions over a medium-high heat for 10 minutes, turning occasionally. Stir in the garlic and dry-roast for another 10 minutes.
6) Remove the onion and garlic from the pan, allow to cool and then coarsely chop them.
7) In the mixing bowl, mix the chili-tomato mixture, roasted onion - garlic, cumin, cilantro, lime juice, sugar and salt and keep the salsa aside until required.
8) In a saucepan, bring the potatoes to a boil and cook for 10 minutes. Drain and place in a bowl with ice water to cool down. Drain, dry and quarter the potatoes.
9) In a mixing bow, toss the potatoes with the oil, chives, salt and pepper.
10) Grill or broil the potatoes for about 10 minutes or until light brown and crisp, keep the papas warm until serving.
11) Grill or broil the steaks for 4 to 5 minutes each side for medium-rare or about 6 minutes each side for medium and slightly crisp.
SERVING
12) On each warm serving plate, place the steaks in the center, spoon the salsa on a side,
the potatoes next to the salsa and serve immediately.
1) Preheat the broiler or grill.
2) In a mixing bowl, mix all the marinade ingredients together until thoroughly combined.
3) Evenly rub the mixture over the steaks and keep aside at room temperature for 30 minutes.
MAKING
4) Broil the chiles and tomatoes under the broiler, turning occasionally until the skins are charred. Stem and seed the chiles and coarsely chop with the tomatoes.
5) In a saute pan or skillet, dry roast the onions over a medium-high heat for 10 minutes, turning occasionally. Stir in the garlic and dry-roast for another 10 minutes.
6) Remove the onion and garlic from the pan, allow to cool and then coarsely chop them.
7) In the mixing bowl, mix the chili-tomato mixture, roasted onion - garlic, cumin, cilantro, lime juice, sugar and salt and keep the salsa aside until required.
8) In a saucepan, bring the potatoes to a boil and cook for 10 minutes. Drain and place in a bowl with ice water to cool down. Drain, dry and quarter the potatoes.
9) In a mixing bow, toss the potatoes with the oil, chives, salt and pepper.
10) Grill or broil the potatoes for about 10 minutes or until light brown and crisp, keep the papas warm until serving.
11) Grill or broil the steaks for 4 to 5 minutes each side for medium-rare or about 6 minutes each side for medium and slightly crisp.
SERVING
12) On each warm serving plate, place the steaks in the center, spoon the salsa on a side,
the potatoes next to the salsa and serve immediately.
Chef
