Superfood - March-April 2017

SUPERFOOD 51

MEXICAN STYLE

Carne Asada

INGREDIENTS

• 2 whole skirt steaks


• rice or tortillas, to serve

MARINADE

• 3 dried guajillo chillies,
  soaked in boiling water to
  rehydrate


• 2 chipotle peppers in
  adobo sauce


• juice of 2 oranges


• juice of 3 limes


• 4 cloves garlic, minced


• 2 tbsp olive oil


• 3 tbsp light soy sauce


• 3 tbsp light fi sh sauce
  
  
  • 1 tbsp cumin seeds, toasted
    and ground
  
  
  • 1 tsp ground coriander
  
  
  • 1½ tbsp agave nectar
  
  
  • pinch of sea salt
  
  
  
  

TOMATO SALSA

• a large handful of fresh
  tomatoes, deseeded


• ½ red onion, fi nely chopped


• 1 clove garlic, minced


• juice of ½ a lemon


• handful of coriander stalks
  and leaves


• 1 tbsp extra virgin olive oil


• pinch of sea salt

SERVES: 4–6

PREP TIME: 20 (PLUS 2 HOURS TO MARINATE, 10 MINUTES TO REST)

COOKING TIME: 10 MINUTES

1. To make the marinade, in a bowl mix together the chillies,
   peppers, orange and lime juices, garlic, olive oil, soy sauce,
   fi sh sauce, cumin, ground coriander and agave nectar. Add a
   pinch of salt to taste and then remove a few tablespoons of the
   marinade and set aside.


2. Place the steaks in a shallow dish and pour over the
   marinade, massaging it in all over. Cover with cling fi lm and
   leave for at least two hours, but overnight is better.


3. Make the tomato salsa by chopping the deseeded tomatoes
   and adding them to the red onion, garlic, lemon juice, coriander
   stalks and leaves, extra virgin olive oil and sea salt.


4. When you’re ready to eat, fi re up your griddle bar-side up
   and heat it for at least 10 minutes on a high heat; the griddle
   needs to be searingly, seriously hot. Take the steaks and put
   them on to the griddle and cook on each side for about 3–4
   minutes before turning.


5. To check the steaks are cooked, use a meat thermometer to
   pierce the centre of the steaks. Follow the standard guidelines
   to check the temperatures for doneness when you take it off to
   rest briefl y.


6. Aft er the steaks have rested for about 10 minutes, fi nely slice
   and serve with the salsa spooned over the top. Serve with your
   preferred carb – both rice and tortillas work well.

QUICK TIP

Skirt is a cut of beef that can be delicious as a steak

and not unlike the French bavette. It’s traditional for

Carne Asada, but if you fancy the fl avours with a more

traditional British cut, simply switch the steak for your

preferred cut.

PER SERVING (BASED ON 6 SERVINGS, WITHOUT TORTILLAS OR RICE)

263kcals, 18.1g protein, 15.5g fat (4.4g saturates), 12.2g carbs, 1.2g fi bre,

8.1g sugar, 1.9g sodium

SF9_P46-51 Hannah Pemberton SHSD.indd 51 30/01/2017 10:11