Gar­licky Carne Asada

Rachael Ray Every Day - - Kids Who Cook -

1 cup finely chopped gar­lic

(about 2 large heads) 1∕2 cup finely chopped fresh

cilantro (about 2 bunches) 3∕4 cup fresh or­ange juice 1∕2 cup grape­seed or

veg­etable oil 3 tbsp. chili pow­der 3 tbsp. ground cumin 3 tbsp. kosher salt 2 tbsp. ground black pep­per 2 lb. ksirt tseak, uct ni half Charred To­matillo & Or­ange Salsa (see recipe) Corn otr­tillas, hcarred on grill, for serving

In a large bowl, whisk the gar­lic, cilantro, or­ange juice, oil, chili pow­der, cumin, salt, and pep­per. Add the steak. Turn un­til coated. Cover and chill, turn­ing of­ten, for 4 hours.

Heat a grill to medium-high. Grill the steak un­til charred in spots, about 4 min­utes per side for medium-rare. (If it chars too quickly, move the steak to a cooler part of the grill.) Trans­fer to a cut­ting board. Let rest for 10 min­utes. Slice the steak thinly against the grain. Serve with the salsa and tortillas.


Serving the steak and fix­ings fam­ily- style (top) lets ev­ery­one build their tacos ex­actly how they like ’em. James pitches in by grind­ing up the salsa in­gre­di­ents in a mol­ca­jete (right), the Mex­i­can ver­sion of a mor­tar and pes­tle. Mak­ing the salsa by hand helps you con­trol the tex­ture.

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