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Carne Asada with Grilled Veggies on the Big Green Egg should hit the nail on the head. The mysterious carne asada claimed to be from the sirloin flap which I had previously never heard of. Wikipedia tells me that it consists of the obliquus internus abdominis muscle from the bottom sirloin.
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Composition for Grilled Carne Asada, Asparagus, and Duck Egg:
- Need 1 piece of Carne Asada (Flank Steak)
- You need 1 - Duck egg
- Provide 1 bunch for Asparagus
- Get of black pepper
- Make ready Himalayan Pink Salt
- Provide - Tony's Creole Seasoning (or your favorite)
- Take 1 tbsp of olive oil, extra virgin
Rub it with a few spices, grill it for a few minutes and pile it. The grill should be very hot before you start cooking. Place the meat on the grill. Traditionally, carne asada is grilled to well done.
Grilled Carne Asada, Asparagus, and Duck Egg step by step:
- Brush asparagus with olive oil, dust with salt and pepper and place on preheated George Foreman grill.
- Brush carne asada with olive oil, dust with creole seasoning. Place on the grill next to your asparagus. Steak will likely finish first, so feel free to take your time with this.
- On stove top, fry your duck egg however you'd like. I prefer low heat, butter, salt and pepper. You can also choose to poach your egg. You do want a soft yolk.
- Take steak off grill, and set on plate to rest.
- Top steak with finished asparagus and duck egg.
- Enjoy!
Most people who didn't grow up eating this dish might find that a little hard to swallow, so many cooks prepare it medium instead. This carne asada recipe is ready to take your tacos, nachos, or burritos to the next level. Lay the flank steak in a baking dish large enough to hold it. In a small bowl, combine the Carne Asada Marinade, the lime juice, garlic, cumin, oregano, and chile in adobo sauce, if using. Blanch asparagus in boiling salted water and refresh in iced water.
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