{"id":7320,"date":"2019-01-25T18:07:24","date_gmt":"2019-01-25T18:07:24","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7320"},"modified":"2019-01-25T18:22:40","modified_gmt":"2019-01-25T18:22:40","slug":"weeknight-lazy-carne-asada","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/01\/25\/weeknight-lazy-carne-asada\/","title":{"rendered":"Weeknight Lazy Carne Asada"},"content":{"rendered":"

Carne asada is pretty straight forward.\u00a0 And it’s beef, so it’s a quick cook.\u00a0 Because it cooks quickly you want to avoid cuts of beef that don’t lend to quick cooking….like any kind of stew beef.\u00a0 Flank or skirt steak is generally used, but I tend to skip all the marinating and slicing and dicing and whatnot.\u00a0 Hey, I’m lazy.\u00a0 I like to use leftover steak.\u00a0 Chaching!<\/p>\n

Recently, I have come across a Trader Joe’s condiment that has blown us all away.\u00a0 It has literally simplified carne asada tacos down to a lazy cook’s dream of laziness.\u00a0 It has brought me to new heights of lazy in one fell swoop.\u00a0 I now have to do pretty much nothing to the carne asada other than season it, heat it, and eat it.\u00a0 The magical bottle of culinary sloth?\u00a0 My friends, it is called Yuzu hot sauce.\u00a0 And it is life changing.\u00a0 I could drink it.<\/p>\n

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All I have to do is…wait for it….pour it on top.\u00a0 That’s it.\u00a0 I combined it with a ready made carne asada seasoning blend and voila!\u00a0 There was no marinating.\u00a0 No tenderizing.\u00a0 No complicated spice mixture hobbled together from the spice rack.\u00a0 Ok, I might have used a lime.\u00a0 But I couldn’t help it!\u00a0 I felt the guilt.\u00a0 Plus, I had some extra limes.<\/p>\n

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Lazy Carne Asada<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> lb<\/span> leftover steak<\/span> we used filet mignon sooked sous vide<\/span><\/li>
  • 2<\/span> cups<\/span> sliced sweet peppers<\/span><\/li>
  • 1<\/span> medium onion diced<\/span><\/li>
  • Juice from 2 limes<\/span><\/li>
  • 1<\/span> bunch cilantro chopped<\/span><\/li>
  • 12<\/span> white corn tortillas<\/span><\/li>
  • 1<\/span> bottle Yuzu hot sauce<\/span><\/li>
  • 1\/4<\/span> cup<\/span> Lawry's carne asada seasoning<\/span><\/li>
  • 1<\/span> tablespoon<\/span> peanut oil<\/span> or other high burning point cooking oil<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Coat the meat in half of the lime juice and the Lawry's seasoning in a bag, suck out all the air, and let it rest on the counter for about an hour.\u00a0 Meanwhile, chop up the peppers.<\/div><\/li>
    • Combine the onion, cilantro, and remaining lime juice in a bowl and set it aside.<\/div><\/li>
    • Warm the tortillas individually in a dry pan over medium low heat.\u00a0 Store cooked tortillas in foil or in a tortilla warmer.<\/div><\/li>
    • In a cast iron skillet on medium high heat, cook the oil until shimmering.\u00a0 Then add the beef and the peppers, flash frying for about 10 minutes or less.<\/div><\/li>
    • Spoon beef and pepper mixture into warm tortillas, top with the onion cilantro mixture, and finish with the Yuzu hot sauce.\u00a0 It's amazing served with beer!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Carne asada is pretty straight forward.\u00a0 And it’s beef, so it’s a quick cook.\u00a0 Because it cooks quickly you want to avoid cuts of beef that don’t lend to quick cooking….like any kind of stew beef.\u00a0 Flank or skirt steak is generally used, but I…<\/p>\n","protected":false},"author":1,"featured_media":7370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/01\/IMG_20190111_193223_2-e1548439056145.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1U4","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7320"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7320"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7320\/revisions"}],"predecessor-version":[{"id":7382,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7320\/revisions\/7382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7370"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}