Carne Asada with Guacachile
Thomas J. Story
Damian's carne asada comes together with just a few ingredients and a quick sear on the grill. Can’t get to a grill? Throw these steaks onto a super-hot skillet to get the same char.
This recipe, and others like it, can be found in the article "The Recipes You Should Be Cooking This June."
How to Make It
1
In a large pot over low heat, cook jalapeño, serrano, chile güero, onion, garlic, and grapeseed oil until everything has softened, about 10 minutes. Remove from heat and allow to cool.
2
Place cooled vegetables into a blender, reserving oil. Blend on high and slowly stream in reserved oil to emulsify. Continue blending guacachile until smooth, and season with salt to taste.
3
Brush steaks, broccolini, and bok choy with olive oil. Season with salt and pepper.
4
On a gas or charcoal grill, place steaks over direct heat. (If cooking inside, set a cast-iron pan over medium-high heat until it’s smoking.) Cook until the steaks reach desired level of doneness: 2 minutes on each side for medium-rare, 3 minutes for medium.
5
Transfer steaks to a cutting board and sprinkle with more salt and a squeeze of lime. Allow to rest before slicing, about 3-5 minutes.
6
Serve with guacachile salsa, cilantro, lime wedges, and warm tortillas.
Ingredients
1 jalapeño, halved
1 serrano chile, halved
1 chile güero or fresh banana pepper, halved
½ small yellow onion
1 clove garlic, smashed
3 tbsp grapeseed oil
kosher salt
2 (8 oz.) flatiron steaks
1 bunch broccolini
1 bunch bok choy
1 tbsp olive oil
black pepper
2 limes, cut into wedges
fresh cilantro, for garnish
8 corn tortillas
Directions
1
In a large pot over low heat, cook jalapeño, serrano, chile güero, onion, garlic, and grapeseed oil until everything has softened, about 10 minutes. Remove from heat and allow to cool.
2
Place cooled vegetables into a blender, reserving oil. Blend on high and slowly stream in reserved oil to emulsify. Continue blending guacachile until smooth, and season with salt to taste.
3
Brush steaks, broccolini, and bok choy with olive oil. Season with salt and pepper.
4
On a gas or charcoal grill, place steaks over direct heat. (If cooking inside, set a cast-iron pan over medium-high heat until it’s smoking.) Cook until the steaks reach desired level of doneness: 2 minutes on each side for medium-rare, 3 minutes for medium.
5
Transfer steaks to a cutting board and sprinkle with more salt and a squeeze of lime. Allow to rest before slicing, about 3-5 minutes.
6
Serve with guacachile salsa, cilantro, lime wedges, and warm tortillas.
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