This Latin-inspired beef entrée will have your family lining up. Quick prep and even quicker cook time makes this a weeknight staple.
This steak cooks very, very quickly. Be sure to watch it carefully so that you don't overcook it. One full minute per side on my grill resulted in a well-done steak when I used two 1/2-pound pieces.
It's really important that you tent meat after cooking it. Simply place a piece of foil over and around the meat, without actually sealing the foil, so steam can easily escape. This allows the juices to redistribute. If you cut into the steak the second it comes off the grill, you'll lose all of its natural juices.
Carne Asada by Devin Alexander
Calories145 Per Serving
Protein28g Per Serving
Fiber1g Per Serving
|Total Fat||6 g|
|Saturated Fat||2 g|
|Total Carbohydrate||2 g|
|Dietary Fiber||1 g|
2 tsp unsweetened cocoa powder
1 1/2 tsp chili powder
1 1/2 tsp chipotle chile pepper (the one in a jar in the spice aisle)
1 1/2 tsp smoked paprika
1/4 tsp salt
18 oz trimmed top round steak, preferably grass fed (see note), all visible fat discarded
1 tsp olive oil
In a small bowl, mix the cocoa powder, chili powder, chipotle chile pepper, paprika, and salt until well combined.
Place the steak on a clean, flat work surface. Using the toothed side of a meat mallet, tenderize the steak by pounding both sides to a 1/8" thickness (it can have some small holes in it but shouldn't be so flat it tears apart). Rub the oil over all of the steak, then rub the seasoning mixture evenly over that. Allow the steak to stand for 15 to 20 minutes.
Meanwhile, preheat a grill to high heat. When hot, grill the steak for 45 seconds to 1 minute per side for medium-rare. Transfer to a plate and tent with foil (place the foil loosely over the top) for 10 minutes. Cut across the grain into thin slices and serve immediately.
Keep it Healthy: Always make sure your meat is trimmed of all visible fat.
Tip: Serving size 4 ounces