Nick’s Pick | BBQ Carne Asada
with Grilled Corn & Poblano Salsa
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Mexico made easy. Carne asada is the Spanish way of saying grilled steak, and the resulting deliciousness can be understood in any language. We keep it muy fàcil: top sirloin beef gets a good char by going onto the barbecue to boost its smoky taste, while corn on the cobs and poblano pepper are grilled for chopping into a lively salsa with lime juice. Serve this sunny feast over white rice for a meal that’s low stress and high satisfaction.
We will send you:
- 2 Top sirloin beef medallions
- 15ml Minced garlic
- 1 Scallion
- 1 Lime
- 1 Poblano pepper (or green pepper)
- 2 Ears of corn
- 160g White rice
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
35 g
Saturated Fat
8 g
Sodium
490 mg
Total Carb
87 g
Sugars
7 g
Protein
42 g
Fibre
5 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, halve and core the poblano lengthwise. Juice the lime. Thinly slice the scallion crosswise.
Grill the poblano & corn
In a medium bowl, combine the poblano, corn (shuck if necessary), a drizzle of oil and ½ the spices. Add to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 4 to 6 min., until browned and tender. Transfer to a cutting board. Once cool enough, cut the corn kernels off the cobs. Medium-dice the poblano. Reserve the bowl and grill pan, if using.
Grill the steaks
Pat the steaks* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain; season with salt.
Make the salsa
In the reserved bowl, combine the corn, poblano, lime juice, ½ the scallion and 2 tbsp oil (double for 4 portions).
Plate your dish
Divide the rice and steaks between your plates. Top with the salsa. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
