Jim's Galley: Coastal Carne Asada

Tuesday, December 10, 2013

Coastal Carne Asada

Now we are having FUNNNN!!!!
Esta es una gran comida!!!

WOW one of my all time favorite recipes. One that we put a new twist on and boy it is as delicious as it is fun. A great dish for couples who are in the mood for doing some entertaining.

Now when you prepare this dish, be sure to set your smart phones on some streaming Latin jazz music to be playing in the kitchen, because you want all the right ambiance when making this incredible dish.

First up, what makes this carne asada coastal? The twist is you make a shrimp ceviche and have it chilled in the fridge and is served as a garnish for the asada. Here is how you make the ceviche.

Shrimp Ceviche
Camarón es genial con este plato

1\2 pound peeled and de veined shrimp. Wash well then butterfly the shrimp. Place in a bowl and add small sliced and cubed red onion, avocado, and garlic. The juice of two limes and one lemon go into the mix along with sea salt and fresh cracked pepper to taste. Then add two teaspoons fresh chopped cilantro, stir and place in the fridge for four to five hours.

Jim’s Lime Cilantro Salsa
La mejor salsa que nunca tendrá

Three cans of san marzano plum tomatoes crushed by hand and place tomato and juice in a large bowl. Add one half cup fresh chopped parsley and two full cups of chopped cilantro. Four cloves chopped garlic teaspoon of fresh cracked pepper, three teaspoons sea salt, one teaspoon crushed red pepper, juice of four limes, 3 teaspoons of soy oil, two teaspoons of red wine vinegar, one cp of water. Mix all in a large bowl and allow to sit at room temp for at least 20 minutes.

Jim’s Coastal Carne Rub.
Las mejores especias

This my friends is a rub that I have expanded on slightly. The original rub recipe came from my favorite Mexican diners and markets of all time located in Oceanview VA.

In a bowl combine 1\2 cup of cumin, black pepper and garlic powder. The add three tablespoons of sea salt, lime powder, and chili powder and then a dash of oregano. Mix well and keep in rub jar.

Chips/Chalupas/Tortillas
Hierro fundido es la mejor

For this dinner I made home made chips in the cast iron skillet. I bought some yellow corn tortillas cut into quarters and pan fried until golden brown on each side. Then also fried some whole for chalupas. Home frying your chips makes a HUGE difference.

Preparation of steak.
Sólo use falda steak

Do NOT use any other steak other than skirt. You will have decent results with other cuts of meat but if you want the real enchilada so to speak, get skirt. It is not cheap around where I live and not that easy to find.

Rub the steak down with the juice of four limes then coat the meat with the rub and set in fridge overnight. I curl my skirts up after marinade and place them in a tin pan for the overnight rest.

The next day bring the steak out to room temp before cooking. Get your cast iron skillet ready and pre heat it. Then crank skillet up to medium high heat and begin to sear your skirt steak. Cook both sides with a nice cast iron sear and cook until medium rare then get ready to serve.

Sides include salsa, lettuce, spinach, sliced avocado, shrimp civache, chips, limes, tortillas, fresh shredded extra sharp cheddar and monteray jack cheese, and slow cooked re fried beans with cheese.