Carne Asada With Cilantro Chutney
Classic Mexican Dish with a Twist
Carne asada is so simple and easy to make, yet so incredibly delicious. All it is really, is marinated steak—but with the Mexican ingredients and the smoke of the grill, this dish transforms into something magical! I paired this steak with a lovely Cilantro Chutney, just to update it a bit, and boy am I glad I did!
We had this dish in Palm Springs for my birthday weekend, and I’m pretty sure the warm sun made this taste all the better!
Recipe serves 5
4 pounds Flat Iron Steak, sliced thin (It’s important to NOT slice the steak into strips, but rather slice them so they are wide and flat, but about 1/4 inch thick)
1/2 large onion sliced into thin rings
2 tablespoons minced garlic
1 cup fresh lime juice
1/3 cup olive oil
2 tablespoons kosher salt
Place sliced steak in a large bowl or deep platter. Place all remaining ingredients in bowl with meat and mix so that meat is thoroughly mixed with marinade. Cover with plastic wrap and place in refrigerator and marinade for a minimum of 2 hours, but 4 hours is best.
Once marinated, spark up the grill, and grill 4 to 5 minutes on each side or until desired doneness. Make sure to grill onions along side the steaks…they’ll add flavor! At this point I always squeeze some more lime juice and sprinkle a little extra salt on the meat.
2 cups firmly packed fresh cilantro sprigs
6 scallions, coarsely chopped
2 teaspoons finely chopped small hot green peppers, serrano or thai
2 teaspoons sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 cup fresh lime juice
1/4 cup olive oil
Puree all ingredients in a food processor until smooth. Slather on carne asada and enjoy!