Wednesday, May 28, 2014

Carne Asada, Chimichurri Sauce, Beans and Lime Cilantro Rice

I promise that the next time I make this meal, I will remember to take pictures of it before the kids eat it all. I couldn't get to it before they destroyed it - which is a good thing. It means it all was good!

I learned, accidentally, that almost all of this meal is better when you let it sit and get happy longer than you think you should. I initially made it all for Sunday but ended up in the ER with my son after he got hit by a baseball. So, it waited an extra day. Turns out that made all the difference in the world, because everything was even better.

Carne Asada
This isn't exactly a traditional recipe, but it's damn good. I hate that I cook better food than you can get in restaurants here. This recipe is written for two flank steaks, but you can cut it in half if you only need one.

- Flank steak (one for every 3-4 people)
- 2/3 can of soda (I used regular Coke)
- juice of 2 large limes
- 2 tbsp oregano
- 2 tbsp seasoned salt
- 1/2 bunch of cilantro, chopped

Combine soda, juice, seasonings and cilantro in a bowl. Place meat in a shallow dish and pour mixture over top. Let marinate in the fridge 24+ hours, flipping a few times to make sure both sides are coated well.

Grill until desired temperature reached. We aim for medium here.

About halfway though the marinating process, I added chimichurri sauce to the marinade as well. That recipe is below.

Chimichurri Sauce
Chimichurri is an Argentinian sauce used mostly with grilled food. If you haven't had it, you must. This stuff will change your life.

- 1 bunch flat leaf parsley
- 3 tbsp minced garlic
- 1/2 small red onion, chopped
- 1 cup olive oil
- 2/3 cup vinegar
- juice of one lemon
- salt and pepper to taste

Throw all the ingredients in a food processor and pulse together. Use half to marinate the meat, reserve the other half in the fridge to use after the meat is cooked.

This is so easy and so ridiculously good that you won't buy canned beans again. Don't try it or you'll never go back. Honest.

- 16 oz pinto beans, rinsed
- 9 cups water
- 1 yellow onion, chopped
- 2 tbsp minced garlic
- 3 tbsp salt
- 1 tbsp pepper
- 1 tbsp cumin

Throw it all in a crockpot and cook on high at least 8 hours. Scoop out beans and onions, mash together adding cooking liquid as needed for texture.

I usually cook them for the 8 hours, but this time they sat on high for 12. I thought they'd be burned. Nope. Even better.

Lime Cilantro Rice
I conjured this one up after a trip to Chipotle. I fell in love with their rice and became determined to figure out what they put in it. This is what I've come up with.

- Cooked white rice (I make 8 cups at a time because my herd loves this stuff, preferable Jasmine rice)
- butter
- limes
- 1/2 bunch Cilantro
- salt and pepper to taste

For the amount of rice I make, I use 4 tbsp butter and 2-3 limes. Stir it all in, add salt and pepper to your preference, then try not to eat the entire bowl.

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