Carne Asada on a Spud

Carne-Asada-Stuffed-Potatoes-from-Homesick-TexanYou have seen recipes for baked potatoes with toppings. They are good.

This is in another category all together.

This is a meal.

You will simply adore it.

I mean it.

I think I pretty much followed this recipe as it was given.

So if Tex-Mex is your thing, you might want to wander over and follow this blog. There were plenty of great recipes.

INGREDIENTS:

  • 2 large baking potatoes
  • 1 lb flank steak

Marinade:

4 cloves garlic, chopped
2 jalapeños, seeded, stemmed, and chopped
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup olive oil
1/2 cup cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
Pinch of cayenne

Toppings:

Guacamole, pico de gallo, shredded cheese of your choice, sour cream

INSTRUCTIONS:

  1.  Place all the marinade ingredients into a blender and whirr up.
  2. Place the steak inside a ziplock bag, add the marinade and place in fridge, turning every couple of hours, for at least 4 hours, no more than 24.
  3. Remove the steak from the marinade and throw on a good hot grill. Alternatively, place in a cast iron skillet and put in a 450° oven, turning once after it has seared on the bottom. Try for medium rare, but of course do as you wish here.
  4. Take it off the grill or from the skillet and rest for 15 minutes, lightly covered with foil. Then slice into slender strips across the grain. Cut into smaller pieces if you wish.
  5. Either bake your potato in the oven or in the microwave as you desire. Baking will take about 45 minutes at 425°, about 8 minutes in the microwave. Adjust your cooking of the flank steak accordingly.
  6. Place a nice couple of tablespoons of meat on a sliced open potato, then add your toppings.

SERVES: 2

NOTES: I prefer to do the meat on the grill, but you could also slice the meat first and then saute in a saute pan on top of the stove. All three work. Alter the cheese as you prefer. I make my own pico de gallo and you should too as well as my own guacamole. Both recipes are on this site.

SOURCE: Homesick Texan

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