Protein Upgrade | BBQ AAA Strip Loin Steak Carne Asada
with Grilled Corn & Poblano Salsa
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
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: AAA strip loin steak 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:
- 12.5oz Strip loin steak
- 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
7 g
Sodium
510 mg
Total Carb
87 g
Sugars
7 g
Protein
49 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 steak
Pat the steak* 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. 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 steak 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.
