Carne Asada con Papas y Salsa Roja

Recipe by TishT
READY IN: 1hr 40mins




  • TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
  • Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
  • Heat a saute pan or skillet over medium-high heat.
  • Add the onions to the pan and dry-roast for 10 minutes, turning often.
  • Add the garlic and dry-roast for 10 minutes longer.
  • Remove the onion and garlic from the pan, let cool, and then coarsely chop.
  • Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
  • Set aside at room temperature.
  • (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
  • Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
  • TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
  • Bring to a boil and cook for 10 minutes.
  • Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
  • Drain the potatoes again, dry thoroughly, and cut into quarters.
  • Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
  • Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
  • Keep warm.
  • TO PREPARE STEAKS: Preheat the broiler.
  • Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
  • TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
  • Place the potatoes next to the steaks and salsa.