Best Rick Bayless Carne Asada 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

Ancho and Cocoa Carne Asada image

Provided by Maggie Ruggiero

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon ancho chile powder
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1 (1-to 1 1/4-pounds) piece of flank steak
1 tablespoon vegetable oil
8 (7-to 8-inch) flour tortillas
3 cups packaged coleslaw mix (7 ounces)
Accompaniments: sliced pickled jalapeños; sour cream; lime wedges

Steps:

Preheat oven to 350°F.
Stir together ancho powder, cocoa, and cinnamon.
Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
While steak cooks, wrap tortillas in foil and warm in oven.
Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
Serve steak with warm tortillas and coleslaw mix.