Grilled Beef, Sonoran Style, with Onions and Chile Strips
Grilled Beef, Sonoran Style, with Onions and Chile Strips
Carne Asada con Cebollas Fritas y RajasCarne asada is meat cooked over coals or on a griddle. In Sonora, in northern Mexico, beef tenderloin is often used. In this recipe the whole tenderloin is trimmed of all fat and thinly sliced lengthwise, in the traditional Mexican way, with the grain.Poblano Chile Strips with Fried Onions are served with the meat. Other traditional accompaniments include refried beans, fresh salsa, guacamole, and soft tortillas.
Ingrediënten
Makes 6 servings
- 2 pounds whole trimmed beef tenderloin
- 4 medium garlic cloves peeled and pressed
- ½ teaspoon freshly ground pepper or to taste
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- Juice of 1 to 2 limes
- Poblano Chile Strips with Fried Onions
Instructies
- Trim the tenderloin of all fat, and cut it in half crosswise.
- Cut each half lengthwise into thin slices (about ⅓ inch) with the grain.
- Put the meat on a platter.
- In a small bowl, mix the garlic, pepper, and cumin.
- Add the olive oil and work into a paste.
- Spread the paste all over the meat.
- Cover with plastic wrap and marinate in the refrigerator 3 hours or overnight.
- Prepare the poblanos with onions.
- About one hour before cooking the meat, prepare an outdoor grill fire.
- When the coals are ready, grill the meat over a very hot fire about 2 minutes per side or until browned on the outside and pink and juicy on the inside, or to desired doneness.
- Season the meat with salt and sprinkle with lime juice.
Notes / Tips / Wine Advice:
Serve the meat with the fried onions and poblano chiles.
