Best Carne Asada With Black Beans Recipes

Carne Asada With Black Beans image

Provided by Manami

Categories Steak

Time 1h

Yield 6 rib-eye steaks, 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
4 garlic cloves, minced
1/3 cup dried ancho chile powder
2 tablespoons cider vinegar
1 1/2 teaspoons dried oregano
3/4 cup water
salt (only if needed)
6 (12 ounce) boneless rib-eye steaks, about 1 inch thick
1 (3 ounce) dried chorizo sausage, thinly sliced
1 large white onion, finely chopped
2 (15 ounce) cans black beans (drained well)
avocados, slices for garnish or guacamole, for garnish
sliced lime wedge (for avocado slices)

Steps:

In a small saucepan, heat 1 tablespoon of the vegetable oil.
Add the garlic and cook over moderate heat until fragrant, about 1 minute.
Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes.
Season with salt.
Transfer the marinade to a large baking dish and let cool completely.
Add the steaks and turn to coat.
Cover and refrigerate overnight.
Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil.
Add the chorizo and cook over moderate heat until crisp, about 4 minutes.
Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use.
Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
Add the beans with their liquid and simmer until slightly thickened, about 10 minutes.
Season lightly with salt.
Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
Serve the steaks with the black beans, avocado slices and lime wedges.
*Spicy, peppery Côtes-du-Rhône Wine: 2006 Domaine d'Andézon.

Nutrition Facts : Calories 1260, Fat 87, SaturatedFat 33.6, Cholesterol 243.8, Sodium 436.2, Carbohydrate 40.9, Fiber 15.1, Sugar 1.6, Protein 76.8

Carne Asada image

Provided by Food Network Kitchen

Categories main-dish

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 10

4 cloves garlic, roughly chopped
2 medium jalapeno chiles, stemmed and roughly chopped
Juice of 2 limes, plus extra wedges for serving
Juice of 1 orange
1 1/2 cups lightly packed fresh cilantro (leaves and tender stems)
1/4 cup olive oil, plus more for the grill
3 tablespoons sugar
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
One 2-pound skirt steak

Steps:

Add the garlic, jalapenos, lime juice, orange juice, cilantro, olive oil, sugar, vinegar, 1 teaspoon salt and several grinds of pepper to a food processor and puree until very smooth.
Cut the steak crosswise into thirds (skirt steak is typically long and skinny, so this will make the pieces more manageable when grilling). Place in a large resealable plastic bag, then pour in the marinade, flipping and massaging the steak to make sure it's evenly coated. Remove as much air as possible, then seal the bag and refrigerate for 2 to 4 hours (any longer and the citrus juice will start to "cook" the steak).
Preheat a grill for medium-high heat and brush the hot grates with oil. Remove the steak from the marinade, letting excess drip off, and season both sides with a pinch each of salt and pepper. Grill until nicely charred on the outside, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board to rest, about 10 minutes. Thinly slice the steak against the grain, then serve with lime wedges.