Carne Asada
Recipe
- 2 NatureSource® Boneless Beef Strip Steaks, cut 1 inch thick (about 8 ounces each)
- 2 Teaspoons ground cumin
- 1 Tablespoon garlic
- 1 Lime, cut into 6 wedges
- Combine cumin and garlic; press evenly onto steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Squeeze juice from 1 lime wedge over each Steak. Carve Steaks into thin slices. Garnish with remaining lime wedges, if desired.
Cook's Tips:
To broil, place Steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
To cook in a grill pan on the stovetop, place Steaks in a preheated pan over medium heat. Grill 12-15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
NatureSource® Beef Ribeye Steaks (1-inch thick) may be used to prepare this recipe. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
NatureSource® Beef Porterhouse or T-Bone Steaks (1-inch thick) may be used to prepare this recipe. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Nutritional Information
Nutrition information per serving: 190 Calories; 8 g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat); 75 mg Cholesterol; 55 mg Sodium; 2 g Total Carbohydrate; 1 g Dietary Fiber; 25 g Protein; 3 mg Iron; 339 mg Potassium; 9.8 mg Niacin; 0.6 mg Vitamin B6; 3.7 mcg Vitamin B12; 3.8 mg Zinc; 23 mcg Selenium; 63.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.
