I’ve made this dish several times…it’s where I mix up Mexican cooking with some Argentinian cooking and Asian fusion up the whole thing. Sometimes i really cannot help myself…and sometimes the meal comes off tasting like nasty…but luckily, that wasn’t the case this time.
Soy Ginger Carne Asada with Chimichurri Sauce
Source: Lo Huynh (2 servings)
2 lbs. ranchera meat, carne asada, flank steak, or flap meat
2 ears fresh sweet white corn, cut corn from cob
2 tablespoons sweet cream butter
1/4 cup fresh basil
tt sea salt and fresh ground black pepper
2 roma tomatoes, cut in half horizontally
3 tablespoon white sugar
1 tablespoon brown sugar
1 tablespoon honey
9 tablespoons soy sauce
5 tablespoon mirin
5 tablespoon sesame oil
2 tablespoons chopped scallion
2 tablespoons garlic, grated
1 tablespoon fresh ginger, grated
2 tablespoons white sesame seeds
1 cup water
1 tablespoon sea salt
6 garlic cloves
1 cup packed fresh flat leaf parsley leaves
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
1/4 cup rice wine vinegar
1/2 cup canola oil
1. Whisk the marinade ingredients and marinate the beef overnight.
2. Make the chimichurri sauce by bringing the water to a boil and then adding the salt until it dissolves. Remove from the heat and let this salt water mixture cool. In a food processor, process the rest of the ingredients until it is finely chopped. Remember to add the salt water mixture to your parsley mixture. Let the chimichurri sauce blend for at least a day before serving.
3. In a hot grill pan, grill your beef until desired doneness. Grill the tomatoes so it has nice grill marks on both sides.
4. In a saute pan, add the butter and corn. Season with salt and black pepper. Saute until it is nicely heated up and add the fresh basil. Serve with the steak topped with the chimichurri sauce and grilled tomatoes.