Carne Cruda Recipes

CARNE ASADA

Carne Asada image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds skirt steak
1/2 cup cilantro leaves and stems, finely chopped
1/2 cup olive oil
1/3 cup freshly squeezed orange juice (1 large orange)
1/4 cup freshly squeezed lime juice (2 limes)
3 tablespoons honey
2 tablespoons Mexican oregano or other oregano
4 cloves garlic
1 serrano chile, seeds removed
Kosher salt and freshly ground black pepper
2 limes, cut into wedges, for serving

Steps:

Place the skirt steak in a large glass bowl or resealable plastic bag.
To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
Preheat a grill or grill pan over medium-high heat.
When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

BEST EVER CARNE ASADA MARINADE

Best Ever Carne Asada Marinade image

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Provided by Toni Ast

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 15m

Yield 20

Number Of Ingredients 14

Ingredients

¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½ orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

Steps:

Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g

CARNE CRUDA

Carne Cruda image

Carpaccio, now a staple at many high-end restaurants, even non-Italian ones, is a glorified version of this Piemontese specialty (in Tuscany and other parts of central Italy, an even simpler plate of cured meats is served routinely), which will provide a vibrant beginning to any dinner party. This dish depends on the flavor of olive oil, so break out the good stuff. The meat will be easier to cut into small pieces if you put it in the freezer for about half an hour first to firm it up a bit.

Yield makes 4 servings

Number Of Ingredients 6

Ingredients

1 pound beef tenderloin, trimmed, cut into 1/2-inch or smaller cubes, and chilled
1 cup arugula, chopped
1/4 cup chopped fresh parsley leaves
1/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
Salt and black pepper to taste

Steps:

Toss the beef in a bowl with the arugula, parsley, oil, and lemon juice.
Season with salt and pepper, add more lemon juice if necessary, and serve immediately.
For a time, the darling of pricey restaurants: Omit the parsley. Shave about 12 slices of Parmesan with a vegetable peeler. Instead of dicing the beef, slice it as thinly as possible (this will be easiest if you freeze it about halfway to solid first). Place the beef slices on a chilled plate and top with arugula and Parmesan. Drizzle with the olive oil and lemon juice and season with salt and pepper. Serve immediately.

CARNE CRUDA WITH ANCHOVY AND GARLIC

Carne Cruda with Anchovy and Garlic image

Some people will tell you that it's okay to make carne cruda, known as "steak tartare" in fancy French circles, in a food processor. Sorry, no go. You don't chop it, pulse it, or otherwise mangle it. You freeze it, slice it, crosscut it, and dice it. Period. Yes, chopping the meat by hand requires patience, but it creates the perfect texture. Freezing the meat beforehand makes this job easier. This is one of those recipes where you must use the very best ingredients you can find-the best olive oil, the best imported anchovies-to take this crudo over the top. Buy the best New York strip or tenderloin you can afford, and tell your butcher how you're serving the meat to ensure you get the very best. For a light meal, serve with plenty of crusty bread and a small salad.

Yield serves 4 as a first course

Number Of Ingredients 7

Ingredients

12 ounces trimmed New York strip or tenderloin
3 cloves Preserved Garlic (page 217)
4 anchovy fillets
1/2 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly cracked black pepper

Steps:

Using a sharp knife, go over the meat one more time to ensure all excess fat and sinew have been removed. Wrap the meat tightly in plastic and freeze overnight.
Mash the garlic with the flat side of a chef's knife, then chop until puréed and put into a bowl. Chop the anchovy fillets very finely and add to the garlic. Using a grater, zest the lemon into the bowl. Add the olive oil and stir to blend.
Remove the meat from the freezer and unwrap. Using your sharpest knife, slice the meat into 1/4-inch slices, then crosscut the slices into 1/4-inch strips. Cut across the strips to form a fine dice.
Add the meat to the bowl along with the water to help smooth out the mixture and make it a little less rich. Toss gently. Season to taste with salt and pepper and serve.
Instead of plating the carne cruda individually, pile it elegantly on a plate and make a shallow depression in the center. Separate an impeccably fresh egg and gently place the yolk in the well.

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