Sammys Asada Recipes

SAMMY'S ASADA

Sammy's Asada image

Sammy's Asada

Provided by Sammy Hagar

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
1 large handful of fresh oregano
3 limes, juiced
1 orange, juiced
1/2 cup olive oil
2 pounds flank or skirt steak
Salt and freshly ground black pepper
Tortillas, rice, beans, and guacamole, for serving

Steps:

1. Put the pepper, garlic, oregano, lime and orange juices, and olive oil in a large nonreactive mixing bowl and whisk until the marinade emulsifies. Pour the marinade into a large zip-lock bag and add the steak, shaking until the meat gets well coated. (You can also put the steak directly in the mixing bowl, but you'll want to turn it at least once while the meat is marinating.) Refrigerate for at least 2 hours but no longer than overnight. When you're ready to start cooking, remove the steak from the marinade, pat dry, and let the meat come to room temperature.
2. Preheat an outdoor grill over a medium-high flame and brush the grates of the grill with oil so the meat doesn't stick. (You can also broil the meat in the oven.)
3. Sprinkle the meat with salt and pepper and grill (or broil) for about 7 minutes per side. I like mine medium-rare. If you don't, grill (or broil) about 2 minutes more.
4. Remove the steak from the heat and let it rest on a cutting board for about 5 minutes, then slice it diagonally against the grain.
5. Warm up your tortillas. Get your rice, beans, and guacamole ready, and you're good to go.

SCRUMPTIOUS STEAK SAMMY

Scrumptious Steak Sammy image

This is our favourite sandwich to have for dinner on a lazy weekend. I like to serve it with sweet potato fries and a Caesar salad. Mmm . . . mmm . . . scrumptious!

Provided by debbie eckstein

Categories Main Dish Recipes Sandwich Recipes Beef

Time 1h

Yield 2

Number Of Ingredients 9

Ingredients

2 (6 ounce) New York strip steaks
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon butter
6 large button mushrooms, sliced
1 bell pepper, cut into matchstick-size pieces
2 sandwich buns, split
½ cup shredded mozzarella cheese
¼ cup mayonnaise

Steps:

Season steaks with salt and pepper; allow steaks to come to room temperature, about 15 minutes.
Heat oil in a skillet over medium heat until very hot; lay steaks in pan and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a warm plate; cover and let rest, about 10 minutes.
Melt butter in same pan over medium heat; stir in mushrooms and peppers. Season with salt and pepper; cook and stir until tender, about 5 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Toast buns under the broiler until golden, about 2 minutes. Divide mozzarella cheese over bottom halves of buns; return to broiler until cheese melts, about 2 minutes.
Slice steak very thinly. Pile steak slices over cheese-topped bun halves; top with mushrooms and peppers. Spread mayonnaise on top halves of buns; place over sandwich.

Nutrition Facts : Calories 1131.9 calories, Carbohydrate 74.9 g, Cholesterol 130.2 mg, Fat 70.5 g, Fiber 5.3 g, Protein 48.5 g, SaturatedFat 20.8 g, Sodium 1304.7 mg, Sugar 7.8 g

CARNE ASADA

Carne Asada image

Provided by Ree Drummond : Food Network

Categories main-dish

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.

SAMMY HAGAR'S WABORITA

Sammy Hagar's Waborita image

Provided by Food Network

Time 5m

Yield 1 drink

Number Of Ingredients 4

Ingredients

2 shots Cabo Wabo tequila
1-ounce fresh lime juice
1-ounce Cointreau
Splash of Grand Marnier

Steps:

Combine all of the ingredients in a shaker with ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass.

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Put the pepper, garlic, oregano, lime and orange juices, and olive oil in a large nonreactive mixing bowl and whisk until the marinade emulsifies. Pour the marinade into a large zip-lock bag and add the steak, shaking until the meat gets well coated. (You can also put the steak directly in the mixing bowl, but you’ll want to turn it at least once while the meat is marinating.) Refrigerate for at least 2 hours but no longer than overnight. When you’re ready to start cooking, remove the steak from the marinade, pat dry, and let the meat come to room temperature.
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Sprinkle the meat with salt and pepper and grill (or broil) for about 7 minutes per side. I like mine medium-rare. If you don’t, grill (or broil) about 2 minutes more.
Remove the steak from the heat and let it rest on a cutting board for about 5 minutes, then slice it diagonally against the grain.

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