Happy New Year! As we advance into 2015, I know many of us have the goal to eat healthier and lose weight. The recipe I’m about to share with you today will help you on your weight loss journey and not impede your progress. I actually got it out of one of those Costco cookbooks they pass out for free in December during the holidays. I modified the recipe a bit (the original called for flank steak and I changed a few other ingredients here and there) and I have to say that the end result was amazing! Let’s get started.
Cuban Dry Rub:
- 1 tablespoon cumin powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1/2 tablespoon salt
Cilantro Chimichurri sauce:
- 1/4 cup lemon juice or juice of one lemon
- 1 bunch cilantro, rinsed
- 1 dash crushed red pepper
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 tablespoon red wine vinegar (I used one that had Pomegranate flavoring)
- 1 tablespoon water
- 1 pound carne asada
- 1/2 white onion, sliced
- 1/2 bunch cilantro sprigs
- A few splashes of lemon juice or freshly squeezed lemon
- Salt and pepper
Cuban dry rub: in a small bowl, stir together all the ingredients. Set aside.
Cilantro chimichurri sauce: place all ingredients in blender and puree until smooth. Set aside.
Carne asada: using the Cuban dry rub, rub the pieces of carne asada on both side. Place the carne asada in the refrigerator while prepping the onions. Brush the sliced onions with olive oil and season with salt and pepper to taste. Place the rubbed carne asada on the grill and cook to the desired internal temperature. I used a George Foreman grill and grilled mine until well done for 9 minutes.
Remove from grill and let rest, tented with foil. Add the sliced seasoned onions in the grill. When the onions are tender, place in a mixing bowl. Add a few splashes of lemon juice (or squeeze some fresh lemon on top) to the onions, season with salt and pepper, and add some sprigs of cilantro; toss gently and set aside.
To serve, arrange the carne asada on a platter, scatter the warm grilled onions on top, drizzle with the cilantro chimichurri sauce, and garnish with some cilantro sprigs. I served mine with green beans on the side that I sauteed in a dab of butter, garlic, and salt. Yum!