Carne Asada Con Papas Y Salsa Roja Recipe

Summary

Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group

Ingredients

For the salsa roja
 Jalapeno chiles2
 Jalapeno chilies2
 Roma plum tomatoes4
 White onion1 Small, stem end untrimmed and cut into quarters
 Garlic2 Clove (10 gm)
 Chopped fresh cilantro2 Tablespoon
 Freshly squeezed lime juice1 Tablespoon
 Sugar1⁄2 Teaspoon
For the marinade:
 Garlic8 Clove (40 gm), crushed or minced to a paste
 Ground cumin1⁄4 Teaspoon
 Red chili powder1⁄4 Teaspoon (Use Pure Variety)
 Salt1⁄4 Teaspoon
For the steaks
 Top sirloin steak40 Ounce (4 Pieces, 10 Ounce Each)
For the papas
 New potatoes8
 Light olive oil3 Tablespoon
 Sliced chives1 Tablespoon (Use Fresh)
 Finely snipped fresh chives1 Tablespoon (Or Sliced)
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 999 Calories from Fat 517

% Daily Value*

Total Fat 58 g88.7%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 190 mg

Sodium 1218.2 mg50.8%

Total Carbohydrates 54 g18%

Dietary Fiber 8.8 g35.1%

Sugars 10.7 g

Protein 63 g126.6%

Vitamin A 45.7% Vitamin C 92.9%

Calcium 9% Iron 4.7%

*Based on a 2000 Calorie diet

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.
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