After property law review today, I was also inspired to cook beef. Rather than stew, I felt like making carne asada, a thin steak that goes well in Mexican dishes. Unfortunately, my propane tank ran out of fuel tonight, so the grill was out of commission. I'd already prepped everything... seasoned the steak, pre-boiled the corn, sliced cheese. I was about to reluctantly pull out a frying pan when my mom suggested we use the broiler. Ah, the usefulness of someone with indoor cooking insights! We did the steak under the broiler (about 4-5 minutes per side, depending on the thickness of the meat), and finished off the corn that way too (just turn the cooked corn until it is golden brown - adds great flavor). Meanwhile, I buttered the bottoms of four corn tortillas, layered the tops with cheese, and fried them on the stove. The result: cheesy, buttery tortillas covered with thin, tender strips of steak, and topped with salsa and sour cream. And, of course, we had the delicious roasted corn too. What a difference direct heat can make!
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