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Carlos’ Carne Asada
- 5-10 lbs. of skirt or flank steak.
- Extra virgin olive oil
- 1 avocado
- 1 can of favorite black beans
- 1 package of Vigo Yellow Rice (10-16 ounce)
- 1 can of Goya black beans
- Favorite Carlos’ Consuming Fire Hot Sauce.
- Sea salt
- 1 Spanish Onion
- 1 Red onion
- 1 Jalapeno (optional)
- 4 Limes
- 5-6 Lemons
- 5 cloves of fresh garlic
- 1 small cabbage
- 1 Spanish onion
- 1 bunch of cilantro
- 2 ripe tomatoes
- 2 Tbsp Sea salt
- Preheat grill to high heat
- Prepare Vigo rice in rice cooker
- Pour can of black beans in pot and warm up. Dice Fresh garlic and add to beans.
- Tenderize meat with mallet. Cut 3 limes in half and squeeze unto both sides of meat. Add good amount of sea salt on both sides. Sprinkle some oil on both sides.
- Peel onions and add some oil and salt
- Season Jalapeno with oil and salt
- Put whole onions and Jalapeno on grill in upper rack for 25-30 minutes. Medium heat.
- Start dicing cabbage into thin Julienne strips and then slice more.
- Slice tomatoes, onions and cilantro and add to cabbage.
- Cut lemons in half and using a lemon squeezer add to cabbage mix. Add sea salt to taste. Place in fridge for at least 30 minutes.
- Slice Avocado in half and make slices in each half.
- Put steak on grill for 20*25 minutes flipping once about 10 minutes in.
- Remove everything from grill.
- Prepare plate by placing steak. Slice Onions and smother steak with them.
- Put rice in a saucer and then place on plate.
- Put beans and avocado and slices of Jalapeno.
- Sprinkle fresh cilantro all over and place half of lime to squeeze on meat for flavor.
- Put Chismol in a saucer and serve with steak.
- Get your favorite Carlos’ Consuming Fire Hot Sauce and now Enjoy!!
