Carne Cruda Recipes

CARNE ASADA

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

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.

CARNE CRUDA

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

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.