The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus The Daily Herald on Linked In HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Carne asada features great flavors for Cinco de Mayo

  • Carne asada with confetti salsa.

    Associated Press

    Carne asada with confetti salsa.

SHARE: facebook Twitter icon Pinterest icon Linkedin icon Google+ icon Email icon |  PRINTER-FRIENDLY  |  COMMENTS
By Alison Ladman
Associated Press
  • Carne asada with confetti salsa.

    Associated Press

    Carne asada with confetti salsa.

The more time the sirloin tips bathe in this recipe's punchy marinade of lime juice, Worcestershire sauce and garlic, the better.
So while we call for marinating the meat for about two hours, don't hesitate to toss it in as you head out to work in the morning. You'll be rewarded when you get home and crank up the grill.
To save time, you could substitute a mango or other fruity jarred salsa for the one made as part of this recipe.
But if you can spare the little time and effort needed to make it fresh, the results are well worth it.
Our salsa is a chunky hodge-podge of bell pepper, tomatillos, avocado, mango, tomato and red onion, with a bit of heat from a chipotle chili in adobo sauce.
Carne asada with confetti salsa
For the meat:
2 pounds sirloin tips
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon ground black pepper
2 cloves garlic, smashed
For the salsa:
1 yellow bell pepper, cored and diced
3 tomatillos, diced
1 avocado, pitted and diced
1 mango, pitted and diced
1 large tomato, seeded and diced
1/2 small red onion, diced
1 chipotle in adobo sauce, minced
1/2-1 tablespoon adobo sauce (depending on desired heat)
1 garlic clove, minced
3 tablespoons lime juice
1/4 cup chopped cilantro
Salt and ground black pepper
In a large zip-close bag, combine the sirloin tips, lime juice, salt, Worcestershire sauce, olive oil, black pepper and garlic cloves. Shake to coat the meat. Refrigerate for 2 hours.
Meanwhile, in a large bowl combine the bell pepper, tomatillos, avocado, mango, tomato, red onion, chipotle, adobo sauce, garlic, lime juice and cilantro. Stir well, then season with salt and black pepper.
Refrigerate until 30 minutes before serving. Let warm to room temperature before serving.
When ready to cook the steak, heat a grill to high.
Drain the meat, discarding the marinade. Use paper towels to pat the meat dry. Sear on the grill, about 4 minutes per side for medium-rare. Serve with the confetti salsa.
Makes 6 servings. Per serving: 390 calories; 200 calories from fat (51 percent of total calories); 23 g fat (6 g saturated; 0 g trans fats); 110 mg cholesterol; 16 g carbohydrate; 33 g protein; 4 g fiber; 790 mg sodium.
Story tags » Cooking

More Life Headlines


Weekend to-do list

Our to-do list full of ideas for your weekend


Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus