16
THE SUN
FOOD & WINE
AUGUST 25, 2021
Fresh, not fast
Carne asada street tacos (Serves up to 6)
Brian Mathae
Ingredients
2 lbs. skirt or flank steak 1/2 cup chopped fresh cilantro leaves 4 cloves of garlic, minced 1 jalapeno pepper, seeded and minced 1/3 cup extra virgin olive oil 1/4 cup soy sauce 2 tbs fresh lime juice 2 tbs fresh orange juice 2 tbs apple cider vinegar 2 tbs brown sugar 1 tsp ground cumin 1/2 tsp ground smoked paprika
HURRICANE HANKS
A
s I mentioned in my last column, we are in the menu development stage for Fifty Three Fifty, The Pourhouse. Fifty Three Fifty will be much more than a coffee shop. We plan on staying open through the evening and serve small dishes, both sweet and savory, with recurring specials and just a bit of an internationally eclectic selection of items. Food is a great way to let yourself be creative. Recipes are mere starting points - the quantities you use and the techniques you deploy speak about who you are and what you enjoy. Make yourself happy first - after all, you are the most important person in your life. Of course, making you happy with our food would make us happy. From French-inspired galettes to traditional Mexican tacos our goal is simple; to provide you with tasty bites that use fresh and natural ingredients. I would much rather offer you some-thing that is fresh and free of preservatives whenever possible. Today’s recipe for Carne Asada is exactly that. Simple spices and a fresh cut of beef to elevate your lunch or dinner. I love a charcuterie board as much as anyone but I realize processed meats are not the best for me. Various sodiumbased products are used in processed meats for a variety of reasons, including to maintain color, contribute to the characteristic flavor, to prevent rancidity and to inhibit the growth of some micro-
SUBMITTED
organisms. I don’t know if sodium is the contributing factor, but studies suggest that regular consumption of even small amounts of processed meats can lead to a worsening of cardiovascular health. Eating foods prepared from fresh ingredients is often hard to do. We are all in a hurry and the food factory engineers have pretty much figured out what triggers our brains. Whether a healthy choice or not, we want it because we think it tastes good and it's usually quick and convenient. It’s far easier to grab that glazed donut wrapped in plastic off the shelf of the convenience store than to make a special trip to a bakery. In addition to being more accessible, it is also likely cheaper. With increased shelf life, processed foods rarely spoil compared to fresh items. Limited waste results in cheaper costs for the manufacturers. But think about it - what went into making the donut stay moist and the glaze not melt for 60 to 90 days? We are not eating
the same food our grandparents did. Carne Asada is a traditional Mexican grilled beef dish. Beef steaks are marinated in lime juices and seasonings, grilled, sliced thinly and served as a main course or used as a filling for tacos or burritos. The beef steaks should be thin, so they grill quickly and evenly. The choice of cut is yours, but typically flank or skirt steaks are the traditional cuts. Even with the marinade, the flank steak can become tough if over-cooked because of how lean it is. Skirt steak has a higher fat content and can therefore be cooked more. Choose the cut based on how well you like your beef cooked. Add fresh guacamole, sliced avocados, a smidge of sour cream, or some Queso Fresco cheese to finish the flavor profile you are looking for. I hope you will try this at home. Treat yourself to fresh, not fast. Your inner being will thank you.
Accompaniments 3 limes cut into wedges 1/2 white onion diced finely 1/2 cup chopped fresh cilantro leaves tortillas
Directions
• Create the marinade by mixing together in a baking dish all the ingredients except for the beef and the accompaniments. Place the steak in the marinade and turn several times to coat thoroughly. Cover and refrigerate overnight. • Preheat your grill to 450°F. Remove the steak from the marinade and place on the grill. Grill for 3 minutes before turning it over to grill the other side. Once grilled evenly for about 6 minutes in total, reduce heat and continue to cook until desired temperature is reached. Using a meat thermometer, remove when the internal temperature has reached 125°F for medium-rare or 140°F for medium. The meat will continue to cook once removed from the grill. Cover with foil and let rest for 10 minutes. • Place the beef on a cutting board and, using a sharp knife at an angle cut slices across the grain of the meat so the pieces are thin and wide. Serve on warmed tortillas with chopped onion, cilantro leaves and lime wedges.
