Hey, thanks for checking out FixMyRecipe.com. I’m Chef Billy Parisi and we are still in the summer so, you know what that means. We’re going to be outside on that grill today, Carne Asada to Mr. Richard in Chicago, Illinois. We’re going to fix you right up.
Richard, most people use flank steak for Carne Asada but you know what I’m going to use New York strip because that’s what I like so we are going to marinate it. Be sure to season up our steak very well with salt and pepper. We’re going to put right in the plastic bag. In that bag, little scallions, cilantro, lime juice, and a little bit of extra virgin olive oil and don’t forget garlic.
Let’s go ahead and mix it up and get all those wonderful flavors incorporated in this. We’re going to throw it in the cooler for at least 30 minutes. In the meantime, we’re going to make a salsa.
We’re going to make a tomatillo, an heirloom tomato salsa because everything is so fresh and so in season. Here’s what you need, tomatillo tomatoes or heirloom tomatoes, some diced sweet onion, Serrano pepper for a kick, some fresh cilantro and let’s not forget about lime juice and of course, salt and pepper.
Carne Asada, you’ve seen the steak. You’ve seen the salsa and they’re perfect and what are we going to do about vegetables, I got that covered. In a huge tin foil sheet, adding some slice colored peppers, whatever color you’d like, some sweet onions. We’re going to drizzle a little bit of olive on there. We’re going to wrap it up like a little tent. Everything came together so easily. You saw it, super-simple, right? You know what time it is now.
Let’s get outside on that beautiful Viking grill. Grill off our steak and of course, those vegetables and on high heat, we’re going to put on our vegetables and our beautiful marinated steak.
So, about two minutes before our steak hits medium rare on that top rack of our beautiful Viking grill, we’re going to lay our tortilla shells out there and get them nice and warm. How amazing does all this look. It’s time, let’s cut up this beef, add in those vegetables and salsa, a little avocado and we’re going to taste this. How juicy these things are.
Richard, Carne Asada, super easy and super fast. Get you one of these Viking grills and it will be beautiful every single time. Once again, thank you so much for writing in, Richard. I really appreciate it and this is so tasty. I’m going to keep eating. Viking, thank you, too. Don’t forget to come back tomorrow to see our new feature fix of the day.
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