Carne Asada is a classic Mexican beef dish, but it might not come to mind when you think about baseball and food.
In Los Angeles however, they blend easily thanks to the Dodgers and Chef Merito, the official Carne Asada seasoning of the LA Dodgers.
To demonstrate why the team and Chef Merito are in business together, Dodger fans are invited to Carne Asada Sunday.
It will take place Sunday July 28, 2013 immediately after that afternoon's game between the Dodgers and the Cincinnati Reds. Fans will be directed to the Loge level where they can share Carne Asada with friends along with meeting Dodger star Andre Ethier.
The event is meant to benefit the Union Rescue Mission in Los Angeles and tickets to the cook out are $50 a person. To purchase tickets or get more information about the event go to www.dodgers.com/carneasada
If you haven't seen the Dodgers recently, they don't look anything like the poorly performing team that sank to 9.5 games out of first place in their division. With the addition of young phenom Yasiel Puig and the resurgence of Hanley Ramirez, the Dodgers are at .500 and contending again.
But, let's get back to Carne Asada. The Chef Merito folks offer a quick recipe:
Carne Asada Tacos from Chef Merito
3Lbs. Beef Flank Steak
3Tbsp. Chef Merito® Meat Seasoning
2Tbsp. Olive or Cooking oil
2 Tomatoes chopped
1 Onion chopped
Also use radishes, cilantro, lemon juice, and salsa.
Sprinkle and rub Chef Merito® Meat Seasoning on both sides of the steaks. Pre-heat a large lightly oiled skillet or BBQ grill. Cook steaks 3-5 minute on each side. Remove and let it sit for 5 minutes. Cut into small pieces. Arrange meat, chop tomatoes, onion, sliced radishes, cilantro onto the tortillas. Garnish with lemon juice and your favorite salsa.
The trick to Carne Asada is all in the seasoning/marinade. There are dozens of ways to go, but it seems that most good recipes include many of the same things:
Flank or skirt steak, onion, a citrus flavoring, salt and some kind of oil. Here are a couple of ideas for the marinade/seasoning straight from the folks at the Food Network:
Carne Asada care of Food Network's Sandwich King
1 tablespoon canola oil, plus more for grilling
Juice from 2 limes
Zest from 1 orange
Juice from 2 oranges
4 cloves garlic, rough chopped
1 small onion, finely chopped (about 3/4 cup)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
2 pounds skirt steak (1 large steak, cut in half)
For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
To make into burritos, check out the full recipe, here.
Carne Asada care of Food Network's Mexican Made Easy
4 tablespoons (1/2 stick) butter, melted
1/4 cup tequila anejo
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 (1-pound) flap steak or skirt steak
Oil for grilling
In a 9 by 13-inch glass baking dish, combine the butter, tequila, thyme, serrano, garlic and cilantro and mix well. Transfer steak to the marinade and sprinkle with salt and freshly ground black pepper. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
Preheat a large griddle or skillet over medium-high heat and brush with olive oil. Cook the steak, turning occasionally, 6 to 8 minutes per side for medium-rare. Let rest on a plate covered with aluminum foil for 10 minutes. Cut the meat against the grain into 1/2-inch pieces.
To turn this tasty steak into tacos, see the full recipe here.
Image: Flickr via Google Images