Labor Day is quickly approaching and though it may mean the unofficial end of summer it doesn't have to be the end of grilling season-- or better yet Carne Asada celebrations! Especially in the Southwest and West where the sun shines-on and the culture radiates.
A Carne Asada is not just a meal but a social gathering with family and friends coming together for all occasions whether it's a birthday, a day off or just a nice sunny day. Regardless of the occasion, it's an opportunity to celebrate!
HERDEZ invites you to keep on grillin' with authentic Mexican recipes such as the Pasilla Marinated Carne Asada and the Spring Salad with Carne Asada, Avocados and Pepitas.
Scroll down for these recipes or visit www.herdeztraditions.com/mexican-recipes/ for more.
Pasilla Marinated Carne Asada
2 pounds flank or skirt steak, about 1/2-inch thick
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 (12-ounce) jar HERDEZ?« Roasted Pasilla Chile Mexican Cooking Sauce
1/2 onion, thinly sliced
2 teaspoons chopped garlic
1/2 cup fresh orange juice
1. Season steak on both sides with salt and pepper. In small bowl, combine HERDEZ Pasilla Cooking Sauce, onion slices, chopped garlic and orange juice. Place seasoned steak in resealable plastic bag, pour marinade over meat, seal bag and refrigerate for 1 hour.
2. Preheat indoor or outdoor grill to medium heat. Remove steak from refrigerator and allow to stand at room temperature 30 minutes. Remove steak from resealable bag. Grill steak 4 to 5 minutes, turn and cook another 4 minutes. Place steak on cutting board, cover with aluminum foil, allow to rest 8 minutes. Slice on bias against grain.
Spring Salad with Carne Asada, Avocados and Pepitas
For Carne Asada:
1 (16-ounce) jar HERDEZ?« Salsa Casera
5 tablespoons butter, melted
1 lemon, juiced
1 lime, juiced
1 serrano chile, stemmed and finely chopped
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
4 pounds beef chuck bone steak or beef bottom round steak
Kosher salt and freshly ground black pepper
Olive oil, for grilling
1 clove garlic, minced
2 lemons, juiced
1 tablespoon red-wine vinegar
1 teaspoon roasted sesame seeds
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil
4 large handfuls baby spring mix
1 shallot, thinly sliced
2 carrots, thinly sliced
3 radishes, thinly sliced
1/2 cup dried roasted pepitas
1 pound grilled carne asada, sliced and cold
2 avocados, pitted, peeled, and sliced
Queso fresco (optional)
WHOLLY GUACAMOLE?« Dip
1. For Carne Asada: Place beef in large bowl and pour the salsa over beef. Massage marinade around so beef is well covered and cover bowl. Let stand at room temperature 30 minutes or in refrigerator for up to 2 hours.
2. Heat grill or grill pan to high. Season steak with salt and pepper. Grill steak 5 minutes per side for medium-rare. Let rest 5 minutes, and then slice meat against the grain into bite size pieces.
3. For Vinaigrette: Combine garlic, lemon juice, vinegar, sesame seeds, paprika and salt in a small mason jar. Add olive oil and shake. Set aside.
4. For Salad: Place the salad greens in a large bowl; sprinkle the shallot, carrots and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Add half of the pepitas and toss once more.
5. Arrange the skirt steak, avocados slices and queso fresco if using.
6. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the pepitas on top and serve with guacamole.