CARNE ADOBADA: GRILLED ADOBO-MARINATED SKIRT STEAK
Provided by Roberto Santibañez
Categories Marinate Cinco de Mayo Backyard BBQ Dinner Steak Spring Summer Birthday Grill Grill/Barbecue Chile Pepper Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make the adobo:
- Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
- Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
- Make the steak:
- Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
- Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.
ADOBO SIRLOIN
Juicy top sirloin marinated in a spicy chipotle chile sauce. This meat is great by itself, but could also make great fajitas!
Provided by Tracie Commins
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
- Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
- Preheat grill for high heat.
- Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 3.7 g, Cholesterol 119.5 mg, Fat 18.8 g, Fiber 1.1 g, Protein 37.6 g, SaturatedFat 7.4 g, Sodium 428.6 mg, Sugar 0.3 g
PORK STEAKS ADOBO
Steps:
- Combine the steaks with the Adobo in a shallow nonreactive roasting pan and let marinate at room temperature 2 to 4 hours or overnight in the refrigerator.
- Preheat the grill or broiler. Lift the meat from the marinade, shaking off the excess, and season all over with salt and pepper. Cook over moderate heat, or 4 inches from the broiler unit, turning frequently and brushing several times with the marinade during the last few minutes, until slightly charred, about 10 minutes.
- Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
- Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside.
- Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to l minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
- Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Adobe can be stored in the refrigerator 1 week or frozen indefinitely.
CARNE ADOBADA (CHILE-MARINATED STEAK)
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.
Provided by Yewande Komolafe
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
- Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
- In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
- In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.
SPICY ADOBO-GLAZED FLANK STEAK
From The Washington Post - more for the summer grill. They wrote, "If you like things spicy, this steak's for you. The adobo sauce brings a lot of heat in this quick recipe. Because the glaze adds so much flavor, there's no need to marinate the steak in anything other than a little lime juice and some salt and pepper. Canned chipotle in adobo can be found in the Mexican section of most supermarkets. Serve this steak with a salad of diced avocados, tomato and onion."
Provided by Busters friend
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the lime juice and oil over the flank steak and salt and pepper to taste. Set aside while the grill heats or wrap in foil and refrigerate for up to 2 hours before cooking.
- Preheat the grill.
- Mix together the adobo sauce, ketchup, vinegar and sugar to combine thoroughly. Set aside.
- Place the steak on the grill and cover. Let the steak cook until browned on the first side, 6 to 7 minutes, flip and baste the cooked side with the adobo mixture. Let the second side brown, baste the top side again with the adobo mixture, flip and baste the second side. Cover and let the steak cook to desired doneness; the time will vary with the thickness of the steak, but a good estimate is 14 minutes total for medium-rare.
- When cooked to desired doneness, remove from the grill and let the steak for rest for 5 to 10 minutes. Slice thinly and serve.
Nutrition Facts : Calories 308.5, Fat 15.3, SaturatedFat 6, Cholesterol 69.7, Sodium 176.1, Carbohydrate 4.8, Fiber 0.5, Sugar 3.1, Protein 36.3
FLANK STEAK IN ADOBO RECIPE - (5/5)
Provided by á-32773
Number Of Ingredients 21
Steps:
- Salsa verde is a green salsa made from tomatillos and green chiles. Our favorite store-bought brand is Frontera Tomatillo Salsa. You can substitute skirt steak for flank steak here, if desired. If queso fresco is unavailable, you can substitute farmer's cheese or a mild feta. This dish is also great served over rice. 1. FOR THE ADOBO: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Arrange anchos and pasillas on rimmed baking sheet and bake until fragrant, about 5 minutes. Immediately transfer chiles to bowl and cover with hot tap water. Let stand until chiles are softened and pliable, about 5 minutes. Drain. 2. Process salsa verde, broth, orange juice, sugar, lime juice, oregano, salt, pepper, and drained chiles in blender until smooth, 1 to 2 minutes. Set aside. 3. FOR THE FLANK STEAK: Reduce oven temperature to 300 degrees. Pat beef dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook, stirring occasionally, until well browned on all sides, 6 to 9 minutes. (Adjust heat, if necessary, to keep bottom of pot from scorching.) Using slotted spoon, transfer beef to large bowl. Repeat with remaining 1 tablespoon oil and remaining beef. 4. Add onion and 1/2 teaspoon salt to now-empty pot. Reduce heat to medium and cook, stirring occasionally, until golden brown, 3 to 5 minutes, scraping up any browned bits. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in adobo, beef, and any accumulated juices until well incorporated and bring mixture to simmer. 5. Cover pot and transfer to oven. Cook until beef is tender and sauce has thickened, about 1 1/2 hours. Season with salt and pepper to taste. Serve with flour tortillas, sprinkled with queso fresco and cilantro.
ADOBO FLANK STEAK
I love making this smoky and unique style of flank steak in the summer time served with my Roasted Tomato and Corn Relish (recipe on my page).
Provided by Melanie B.
Categories Steak
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend together the garlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a blender or food processor.
- Toast the Peppercorns, Cumin Seeds, and Cloves in a dry skillet over medium heat. Toast the spices just until the aromas begin to develop. Do not walk away from the pan or you will risk burning them.
- Place toasted spices and salt in a spice grinder (coffee grinder) and pulse until fine.
- Add spices to the wet mixture in a Large re-sealable plastic bag. Squeeze around to ensure they are mixed together well. Add whole flank steak and again squeeze around to ensure the meat is covered with the marinade. Place the bag inside of a bowl (just in case there is leakage) and marinate for at least 24 hours.
- When ready to cook, remove steak from the bag and discard the marinade.
- Place steak on the grill and cook for about 6 minutes per side or until the desired doneness is reached. Allow the meat to rest for at least 10 minutes before cutting. Slice diagonally against the grain into thin slices.
- Serve with my Roasted Tomato and Corn Relish recipe.
ADOBO STEAK
Make and share this Adobo Steak recipe from Food.com.
Provided by chia2160
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all marinade ingredients.
- Put steaks in a plastic bag, pour in marinade.
- Marinate 2 hours or up to 24 hours.
- Preheat grill (these can also be broiled or made on an indoor electric grill).
- Grill steaks 10-15 minutes for medium, turning halfway through.
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Adobo Grilled Veal Flank Steak: Exploring a Delicious Preparation Method
Veal flank steak is a delicious cut of meat that has gained popularity in culinary circles in the recent past. While there are many ways to prepare veal flank steak, grilling it with an adobo marinade has emerged as a popular technique. Adobo is a marinade typically made up of a mix of ingredients like vinegar, chili peppers, garlic, and oregano. This article will explore the technique of grilling veal flank steak with an adobo marinade and the different ways to enhance its flavor.What Makes Adobo Grilled Veal Flank Steak So Delightful?
One of the key reasons why adobo grilled veal flank steak has become so popular is because the marinade delivers a delicious and zesty flavor to the meat. By using a blend of acidic and spicy ingredients, the adobo marinade helps to tenderize the meat and infuse it with a wonderful aroma that is hard to resist. The marinade creates a crust on the surface of the meat, giving it a perfect char that is both crispy and savory.Preparing Adobo Grilled Veal Flank Steak
To prepare adobo grilled veal flank steak, you will need a mix of ingredients to make the marinade. Some of the essential ingredients you will need include vinegar, chili peppers, garlic, oregano, salt, and black pepper. You can also add other seasonings of your choice to customize the flavor, but these are the basic ingredients you need to create the marinade. To create the marinade, mix all the seasonings and spices in a bowl, then add olive oil and a little bit of water to form a paste-like consistency. Marinate the veal flank steak in the mixture for about 30 minutes to an hour, depending on how much time you have. Once the steak is marinated, preheat your grill to high heat and brush the grates with oil. Grill the steak for 6-7 minutes per side or until it reaches your desired level of doneness.Enhancing the Flavor of Adobo Grilled Veal Flank Steak
While the adobo grilled veal flank steak is already delicious on its own, you can always add additional ingredients to enhance the flavor. One of the best ways to do this is by serving it with a side of salsa. A simple tomato-based salsa or mango salsa can go a long way in adding extra flavor to the meat. You can also serve it with guacamole or a dollop of sour cream to add a creamy texture to the dish. Another way to enhance the flavor of adobo grilled veal flank steak is by serving it with a side of charred vegetables. Vegetables like bell peppers, onions, and zucchini can be grilled alongside the steak, giving it a perfect char and infusing it with extra flavor.Conclusion
In conclusion, adobo grilled veal flank steak is a delicious preparation method that is both easy and quick to prepare. Grilling the steak with an adobo marinade helps to infuse it with a zesty aroma that is both savory and appetizing. Additionally, serving the steak with a side of salsa or charred vegetables can enhance its flavors, making it an irresistible dish that you would want to prepare again and again.Veal flank steak is a versatile cut of meat that can be used in a variety of dishes, and adobo grilled veal flank steak is one of the most popular ways to prepare it. Adobo is a traditional marinade that is commonly used in Latin American cuisine, and it adds a unique flavor to the veal. In this article, we will share some valuable tips on how to make adobo grilled veal flank steak recipes.
Tip 1: Choose the Right Cut of Meat
Choosing the right cut of meat is essential when making adobo grilled veal flank steak recipes. Flank steak is a cut that comes from the abdominal muscles of the cow, and it can be quite tough if not cooked properly. Veal flank steak, on the other hand, is much more tender and flavorful. When selecting your veal flank steak, look for a cut that is well-marbled and has a deep color.
Tip 2: Make the Adobo Marinade
To make adobo grilled veal flank steak, you will need to make the adobo marinade. The marinade is made of a mixture of herbs, spices, vinegar, and oil. The key ingredients in adobo are garlic, oregano, cumin, and paprika. You can also add other ingredients such as bay leaves, red pepper flakes, and cinnamon to create a more complex flavor profile. Make sure to marinate the veal for at least 2-3 hours, but preferably overnight, to allow the flavors to penetrate the meat.
Tip 3: Preheat Your Grill
Before you start grilling the veal, make sure to preheat your grill. Preheating the grill will ensure that the meat cooks evenly and has a nice sear on the outside. Set your grill to medium-high heat and allow it to heat up for 10-15 minutes before you start grilling.
Tip 4: Grill the Veal Flank Steak
When you're ready to grill the veal flank steak, remove it from the marinade and pat it dry with a paper towel. Brush the grill grates with oil to prevent the meat from sticking. Place the veal on the grill and cook it for 3-5 minutes per side, depending on the thickness of the steak. Use a meat thermometer to check the internal temperature of the meat. The USDA recommends cooking veal to 145°F (63°C) for medium-rare and 160°F (71°C) for medium.
Tip 5: Let the Veal Rest
Once the veal flank steak is cooked to your liking, remove it from the grill and let it rest for at least 5 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Tip 6: Serve with Your Favorite Sides
Adobo grilled veal flank steak pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. You can also serve it with traditional Latin American side dishes such as rice and beans or grilled corn on the cob.
Conclusion
Adobo grilled veal flank steak is a delicious and easy-to-make dish that is perfect for a summer barbecue or a weeknight dinner. With these valuable tips, you can create a flavorful and tender veal steak that will impress your family and friends. Remember to choose the right cut of beef, make a flavorful marinade, preheat your grill, cook the steak to the right temperature, let it rest, and serve it with your favorite sides. Enjoy!