Carne Asada served with Chickpea Salad and Curried Cauliflower
On Instagram Dr Nandipha posted “in a world of dramatic distraction – What is your focus?”.
Today is a voting day in South Africa which makes this a public holiday and I have been off-sick and eating boring food, which brought by the creation of these recipes I will be giving you shortly. I just had to firstly share what my response was to Dr Nandipha, I responded that “mine is understanding my purpose and being of service to others through my gifts……” as I was about to type this recipe for all of you and my blog, I couldn’t help being grateful for that question because today we are all equally able to vote as South Africans (although economically and structurally unequal), and I don’t think I would have this opportunity had I lived in the era where my parents were prohibited to vote. Today, because of all the sacrifices made to liberate us I am able to cook, take pictures, sit comfortably in front of my “fancy” computer, with electricity, running water and share the recipes freely. This might sound trivial to someone else, however to me, it is pretty much a big deal, as it is my passion and I don’t have to feel otherwise or heavy while doing this. A passion that enables me to serve others through my business and through this blog and on social media pages. So I cannot wait to get out of bed after writing these recipes and drive to the voting polls.
About this meal, I made Carne Asada and Chickpea Salad. According to Wikipediae Carne Asada, means a dish of grilled and sliced beef, usually, sirloin steak, tenderloin steak, or rib steak. They go on to mention that Carne Asada is usually cooked with some searing to impart a charred flavour and can be served as a main dish or as an ingredient in other dishes.
“The term carne asada translates literally to “grilled meat”; the English “roast beef” is so named in Spanish. The term carne asada is used in Mexico and Latin America, and refers to the style of grilled meat in those countries.” I hope you will enjoy my version.
3 Tablespoons Canola Oil
Juice of 2 Limes
1 Tablespoons White Wine Vinegar
2 Cloves Garlic, crushed\minced
2 Tablespoons Coriander, finely chopped
2 Bird-eye Chilies, finely chopped
½ Teaspoon Sea Salt
½ Teaspoon Black Pepper
2 Tablespoons Honey
1 Tablespoon Hot Water
500g (2 Pieces) Sirloin Steak
1 to 2 Tablespoon Canola Oil, for grilling\cooking
1 Can Chickpeas
16 Mini Rosa Tomatoes
Handful Wild Rocket
½ Teaspoon Salt
½ of a Small Red Onion
¼ Teaspoon Black Pepper
1 Tablespoon Coriander, roughly chopped
3 Tablespoons Oil (canola or olive)
1 Tablespoon Apple Cider Vinegar
1 ½ Tablespoons White Wine Vinegar
For the Carne Asada
- Mix honey with hot water and stir until the honey is dissolved, pour it in a medium bowl then pour in lime juice, oil, vinegar and add garlic, chilli, coriander, salt and pepper, stir until combined.
- Flatten the sirloin steak (see video below), and place it into a large zipper bag (resealable bag), then pour over the marinate, seal the bag and massage the meat to ensure it is all covered with the marinate. Refrigerate and marinade the meat for 2 hours.
- Heat a paella cast iron or any cast iron pan or any grill pan you have on high heat, once it’s hot add 1 to 2 tablespoons of oil. Then, remove the steak from the marinade (discard excess) and grill each side for 3 minutes (see note 1).
- Transfer the grilled steak onto a foil or chopping board (but cover with foil to keep it warm), and let it rest for 10 minutes. Slice it and serve with salads, wraps, avocado or anyhow you like.
For the Chickpea Salad
- Drain chickpeas, then add it into a small salad bowl. Cut mini Rosa tomatoes into halves and add into the chickpeas. Roughly chop coriander and wild rocket then add into the bowl, followed by chopped red onions.
- Mix oil, vinegar, salt and pepper in a small bowl and whisk then pour over the salad and stir to combine.
- Serve and refrigerate the remaining.
- I like medium rare steak, so if you like well done, you will need to grill it for longer, about 5 minutes on each side.