So we had a complete crash of media today.
I had a video all completed and done but lost all of the data but I will post the recipe; because this came out restaurant quality!
I had made carne asada with a sirloin and a Mexican inspired couscous
We’ll start with the steak marinade:
I did the marinade at 8 am the day before I cooked, so I had well in excess of 24 hours to get all marinade happy.
The marinade as made with:
Equal parts of soy sauce and olive oil
1 large diced jalapeño
4-5 toes of minced garlic
The juice of 2 oranges and 2 limes
Finely chopped cilantro
Salt, pepper, garlic powder, cilantro.
Season all sides of the steak with salt, pepper, garlic powder and cilantro. Then, place in a ziploc bag with the marinade, remove as much air as possible and throw it
In the fridge I realize most people use flank or skirt steak for carne asada; but, I had a craving and I had a sirloin.
The couscous you can make up to a day or so before; since it is served cold with this dish. Couscous is made with equal parts liquid to dry, so it is remarkably easy.
This recipe was;
Equal parts couscous to chicken stock
Half a large onion-diced
Half of a red bell pepper-diced
Half of a yellow bell pepper- diced
1 large jalapeño diced
3-5 toes of garlic- minced
Minced cilantro
1 can of drained sweet corn
Salt, pepper, garlic powder, cilantro, paprika
1 can of drained fire roasted tomatoes
- optional here but this is a good dish to incorporate pinto or black beans.
Cook down the onion, bell and jalapeño in a hot skillet with olive oil. When the onions are translucent add in the garlic; and the seasonings, and let it all cook down together. After 5-6 minutes add in the chicken stock and drained canned ingredients. Bring to a boil, turn off the heat, add in the couscous and cover it with a tight lid.
Do not touch it for at least ten minutes.
After ten minuted remove lid and fluff with fork
Back to the steak:::
30-40 minutes before you cook the steak remove it from the fridge. You want it at room temperature before you cook it, in order to get an even cook.
Dry the steak with a paper towel on both sides and season both sides again with salt, pepper, garlic powder and cumin. Don’t be stingy with the seasoning.
While you are waiting for steak to come up to room temp:
Julianne an onion, red bell pepper and yellow bell pepper(I used the other half of the ones I cut up for the couscous) as well as chop up some cilantro and garlic.
Also have some lime juice and beef stock on standby.
Once the steak is up to room temp:
Get a cast iron skillet smoking hot, I preheat mine for about 7 minutes.
Oil the bottom of the pan- very lightly, we are steering the steak not braising the steak.
Place the steak in the on and listen to that sizzle and pop… you’ll want to cook it for 3-4 minutes a side to develop a nice crust and keep it at medium rare, longer if you prefer more done steak.
After you flip the steak add in 3 tablespoons of butter and 2-3 toes garlic. Baste the steak and flip once more to baste the other side then remove it and let it rest for 5-10 minuted on the cutting board – leave it alone to do its magical happy steak dance
While steak is resting take those vegetables we cut up and throw those in the hot pan to start cooking, use a wooden roux spoon to pull up the fond. Add the line Jude and beef stock and let the vegetable cook down while the liquid reduces. Once the liquid is reduced by half, throw in the cilantro and garlic and shut off the heat.
Altogether that sauce takes about 5-7 minutes to cook, so by the time it’s done you’re ready to slice the steak and plate.
Cut the steak across the middle and serve with the couscous and the vegetables either on top or on the side- diners preference
I was quite angry about losing all of the footage for this. As I said this meal turned out stellar and I hope some of you try this with the couscous. This pasta like carbohydrate is very underused nowadays. As you can see it is very easy to make and is almost a blank slate. It works well in almost any flavor profile; but exceptionally shines with Mexican, Spanish and Mediterranean flavors. This dish is no exception.
The couscous recipe here, would be equally well servers with grilled chicken, fried fish or any other Latin protein. I like the left over with eggs served on top.
here is the video of the meal being cooked