Carne Asada + Mexican Rice
Carne Asada with Mexican Rice + Pickled radish salad
YIELD 4-6 SERVINGS | PREP TIME 30 MINUTES | COOK TIME 40 MINUTES
- 2 pounds of sirloin, 1” thick, lightly pounded (tenderized)
- 6 fluid ounces of Mexican lager
- 1 cup of Congaree and Penn Jupiter Brown Rice
- 2 fluid ounces of Congaree and Penn Pecan Oil
- 1/2 can of El Pato tomato sauce
- 1 1/2 cups of water
- 1 yellow onion, small dice
- 1/2 yellow onion, julienne
- 1 bay leaf
- 5 garlic cloves, minced
- 1 large or 2 medium oranges, juiced and zest
- 5 sprigs of cilantro, roughly chopped, stems also
- 12-16 radishes, washed and small diced
- 4 shallots, peeled and small diced
- 2 scallions, thinly sliced
- 4 sprigs of cilantro, finely chopped
- 5 limes
- 4 tablespoons of agave nectar
- Salt and pepper to taste
Method of Preparation
In a 1 gallon ziplock bag, add the sirloin, all but 1 tablespoon of garlic, julienne onion, rough chopped cilantro, and orange zest and juice. Let marinate at least 6 hours, no more than 12 hours.
the radish salad
In a small mixing bowl, mix diced radish, shallot, minced cilantro, sliced scallion, agave. Juice the limes into the bowl and toss the salad until evenly coated and dressed. Season to taste with salt and pepper and leave at room temperature until ready to eat.
In a 3 quart saucepan (very wide, if possible), over medium heat, add pecan oil and rice and toast the rice until nice and light brown on all sides. Once brown, add diced onion, bay leaf, the rest of the minced garlic, and toast another minute. Add the El Pato, water, and a pinch of salt and pepper. Let simmer over medium heat, uncovered, until liquid is reduced halfway down into the rice. Turn off heat and cover for 5 minutes. Remove lid and fluff with a fork. Once fluffy, cover again until ready to eat.
Remove the sirloin from the marinade and dry as much as possible with a paper towel. Season all around with salt and pepper, and sear in a sauté pan or cast iron skillet. After browning all sides, finish steak in the oven at 400 degrees Fahrenheit until desired internal temperature is reached. We prefer an internal temperature directly out of the oven at or around 123-126 degrees.
Let the steak(s) rest for about 5-7 minutes before slicing.
Plating- thinly slice the Asada and fan directly over rice, with a nice pile of the pickled radish salad on top. Serve with toasted corn tortillas, seasoned avocado, and the hot sauce or salsa of your choice. Enjoy!
Recipe by Chef Trey Hartinger | Photo by Stefanie Keeler