Ingredients with Measurements:
- 2 lbs flank steak
- 1/2 cup Menonita cheese, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, mix together the Menonita cheese, cilantro, and lime juice. Set aside.
2. In another bowl, mix together the olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Rub the spice mixture all over the flank steak, making sure to coat it evenly.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the steak for 5-7 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare.
6. Remove the steak from the grill and let it rest for 5 minutes.
7. Slice the steak against the grain into thin strips.
8. Serve the steak topped with the Menonita cheese mixture.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of steak: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 35g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 300mg
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Menonita cheese can be substituted with Monterey Jack cheese or queso fresco.
- Cilantro can be substituted with parsley or oregano.
- Lime juice can be substituted with lemon juice or orange juice.
Variations:
- Add sliced onions and bell peppers to the grill for a fajita-style dish.
- Serve the steak with tortillas and toppings like avocado, salsa, and sour cream for a taco night.
- Use the Menonita cheese mixture as a marinade for the steak before grilling.
Tips and tricks:
- Let the steak rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- For a smokier flavor, add a teaspoon of liquid smoke to the spice mixture.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the steak on a platter with the Menonita cheese mixture drizzled over the top.
Garnishes:
Garnish with additional cilantro and lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Charred broccoli
Troubleshooting advice:
- If the steak is sticking to the grill, make sure it is well-oiled before placing the steak on it.
- If the steak is overcooked, try using a meat thermometer to ensure it is cooked to the desired level of doneness.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe internal temperature.
Food history:
Menonita cheese is a type of cheese made by Mennonite communities in Mexico. It is a semi-soft cheese similar to Monterey Jack.
Flavor profiles:
The Menonita Carne Asada has a smoky and slightly spicy flavor from the spice rub, balanced by the tangy and creamy Menonita cheese topping.
Serving suggestions:
Serve the Menonita Carne Asada with a side of tortillas and toppings like avocado, salsa, and sour cream for a taco night.
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Region: Mexican