Greetings Gastronauts, this is Keef Cooks, I’m Keef, and today I’m
going to do another Mexican thing, oh yes. I’m going to make carne asada and fajitas.
[ MUSIC ]
Carne asada - they reckon it means grilled meat -
I reckon, from my extensive knowledge of the Spanish language - it actually
means roasted meat but we'll let that go. So, grilled meat - just a slab of steak marinated
and blasted on the barbecue or a griddle. Oooh.
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And let's get on with it, carne asada.
I’m going to talk about the meat first. So I’ve got 600 grams of skirt steak AKA flank,
also known as hanger steak. I’ve never actually seen
anything described as flank in the UK, but I have seen hanger steak.
Anyway, skirt is fairly common. So, there’s a little bit of fat on that - I’m going to leave that.
But over here there's quite a lot of silverskin which I want to get rid of.
I’m going to make up the marinade, so I need the juice of two limes.
I keep thinking I should maybe get a proper juicer one of these days.
But I used to have one and now I don't. It's not the end of the world.
I’m going to mix up the marinade in this sealable bag.
I actually spilled my lime juice earlier, which was not clever.
Four cloves of garlic. Yes it is!
In my dreams. 125ml of orange juice, a small handful of coriander (cilantro),
and three or four slices of jalapeno peppers - these were in a jar in brine.
[ CHOP CHOP CHOP ]
Two or three teaspoons of Maldon sea salt…
Three, actually. Seems like a lot but it's absolutely essential.
And a quarter teaspoon of ground black pepper.
60 ml of vegetable oil, one teaspoon of chipotle chilli paste,
and finally, two tablespoons of red wine vinegar.
Okay there it is. All the stuff in there - smells amazing.
So pop your beef in…
[ RUSTLE SCRUNGLE ]
All right, so that can go marinade in the fridge for at least three hours, but not more than 12.
You might think the longer the better but actually after about 12 hours the meat is
going to go mushy not meaty. See you in three hours.
All right the meat's had three and a half hours marinading so it should be ready to be cooked.
But before I start that - because this will all happen
quite quickly - I’m going to make some salsa.
So I’ve got some tomatoes, a small bunch of coriander (cilantro) and,
well, a bit of a red onion. Not nowhere near that much...
that much. And a couple of imaginary cloves of garlic because I’ve still got none.
And some tomato puree or passata just to give it a little bit of tomato sauciness.
[ SLICE CHOP SLICE ]
So there's the tomatoes and the onion. Chuck them in the bowl and then finely chop the coriander.
[ CHOP CHOP CHOP ]
[ SCRAPE ]
There we go and a little squirt of puree.
And set that aside until we need it. For my fajitas or fajjitars as we call them in England.
I’m going to just chop these peppers into strips. And we want some strips of this onion as well.
Now we're going to cook the steak, so take it out of the bag, wipe off any excess marinade from it.
And you want a cast iron pan or griddle plate or an outdoor grill barbecue kind of thing.
And you want it smoking hot - you want it as hot as you can get it.
If you're doing it indoors, open the windows, turn off the smoke alarm if you can,
and put the extractor on because it's going to get smokey.
[ SIZZLIN ]
So I’ve got this spanning two rings, one on the left is very hot one on the right is less so.
So I’ll cook the veggies on the left side, I’ll cook the meat on the right side.
So you want to get it up to at least 43 degrees Celsius
and then you can take it off the grill and rest it on a warm plate tented in foil for 10 minutes.
And the internal temperature will continue to rise
so that it reaches 54 degrees Celsius which is the correct temperature for medium rare.
So for this I thought maybe three or four minutes, but actually
after four minutes and four minutes, it needed another three minutes to reach the temperature.
So yeah, just y’know, be a bit flexible. Okay resting time is up. Phwoar!
So let's slice it up. You need
to cut it against the grain. If you cut it with the grain it's just not gonna work.
[ MANIC STRING QUARTET ]
Okay let's build a fajita. I’ve got a big tortilla which I didn't make myself, yay!
And I’ll just grab some carne asada, and the peppers and onions and the salsa.
And soured cream is good with this if you've remembered to buy any.
Here we go, taste test time with…me. Hmm…oh yeah…
But the meat, you can really taste that marinade - it's fantastic.
If you've ever wondered what's the difference between a fajita and a burrito,
fajitas are just the sort of grilled meat and vegetables…
whereas a burrito can include other things like beans, refried beans, cheese, etc.
So apart from that... hardly any difference really.
All right, let's try me corn.
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Me cobette. Supermarkets these days. They don't sell...
the whole corn on the cob, they just sell that cut in half.
[ BACKGROUND MUSIC ]
It's very tasty. So there we go, carne asada and a fajita and it's just wonderful.
What's not to like? So get your barbie out, get grilling,
and thanks for watching and see you next time. [ MUSIC ]