My true dream was to be writing this article in a tank top and shorts, sweating a little and drinking a bloody Mary.
In reality, I am drinking black coffee and wearing a sweatshirt.
I already fired up my charcoal grill once this year and have many intentions to continue this practice. I’m trying to will the warm weather in any way possible.
Carne Asada is a marinated piece of beef in lime juice and other spices. In Spanish, carne asada translates to roasted or broiled meat.
My recommendation is to throw that baby right on the grill outside. Any cut of beef suitable for grilling will work with this recipe. New York strips, flank or skirt steaks are all suitable for this application. Lucky me, I found something just as good and priced just right.
Ask your butcher for the last piece of chuck meat right before they cut into the rib eye. Take that piece and cut it into steaks.
Grill and use it to top this fantastic salad. Adding Coronas to this recipe is also acceptable.
For the recipe, choose 4 grilling steaks, 6 to 8 ounces each, of your liking.
1 tablespoon garlic, minced
1 tablespoon shallot, minced
3 limes, juiced
1 lemon, juiced
1 cup olive oil
1 tablespoon salt
1 teaspoon black pepper
2 jalapenos, minced
4 green onions, sliced thin
1 tablespoon cilantro, minced
Combine all ingredients and marinate steaks for at least 12 hours and maximum 24 hours.
PINEAPPLE AND CHIPOTLE DRESSING
1 cup mayonnaise
1 cup sour cream
1 pineapple, peeled and diced
3 chipotle peppers, with some adobo sauce, minced
1 teaspoon garlic, minced
2 limes, juiced
1 lemon, juiced
1/4 cup red-wine vinegar
salt and pepper to taste
If you have a good blender or food processor you are in luck, my friend. Throw all ingredients in and hit “go.” If not, chop and combine you must. This dressing will benefit from advance preparation. It will have a little spice and smoky flavor. Try to avoid touching the chipotle peppers with your bare hands and wash vigorously directly after contact. For the salad, look for lettuce that is priced right and looks fresh. Iceberg, romaine or bibb would work best. This dressing will eat up mixed greens, but they would be acceptable. Add grilled squashes, peppers, corn and tomatoes. Top off the salad with some queso fresco, and you are set, my friend