Tonight we’re going south of the border for a great meal that’s sure satisfy even the biggest appetites. Juicy steak is on the menu as we grab a Bite with Belkys.
The Chef: Scott Linquist
The Restaurant: Coyo Taco in Wynwood
The Dish: Carne Asada Burrito Bowl
Ingredients:
Burrito Bowl
4 ounces green rice
4 ounces black beans
4 ounces chuck steak
2 ounces grated cheese (Coya uses a blend of oaxaca, menonita, manchego and cotija but chedder and or jack will work)
1 ounce chipotle salsa or store bought salsa
1 ounce pico de gallo
1 ounce Mexican crema or sour cream
1 teaspoon chopped cilantro
Carne Asada
2 pounds chuck steak, cut into ½ inch thick steaks, trimmed and lightly pounded
Marinade
2 tablespoons cumin seeds, toasted
2 to 4 jalapeños, stems removed and roughly chopped
1 bunch cilantro, roughly chopped
1 cup fresh squeezed lime juice
10 cloves garlic, peeled
½ cup light olive oil|
2 teaspoons kosher salt|
Arroz Verde
2 cups long grain rice, Uncle Ben’s converted
1 bunch cilantro
2 cups cleaned spinach
1 to 2 serrano chili peppers
1 cup diced onions
4 tablespoons butter
2 cups water
2 tablespoons kosher salt
Method of Preparation:
– Start by making a marinade. Toast cumin seeds about 2-3 minutes then set aside.
– In a blender add garlic, chopped jalapeños, lime juice, cilantro, the toasted cumin seeds and kosher salt.
– Slowly pour in olive oil until it’s smooth. Now, tenderize chuck steak and put it in the marinade for at least an hour- although overnight is best. When it’s ready- put it on the grill and sear about 3-5 minutes on each side.
– When it’s done, put the steak back in the marinade-and let it rest for about 10 minutes.
– The pureed spinach and cilantro is next. In a large sauce pot bring 4 quarts of water to a boil, add spinach and cilantro and blanch for about 10 to 20 seconds. Remove to a bowl of ice water to shock and cool. The purpose for this is to maintain the vibrant green color. In an electric blender add blanched spinach, cilantro, and just enough water to puree smooth, about a cup. Reserve green puree.
– For the rice, melt butter in a pot. Add diced onions and sauté several minutes. Add long grain rice and toast it until it’s a light brown color. Add cilantro and spinach puree and cook several minutes- then add kosher salt and water. Cover and cook another 20 minutes.
– While that’s on the stove, cut the steak into cubes then sear on the griddle. Add more salt and it’s ready.
To Plate:
– In a bowl, add the arroz verde- then refried beans and the carne asada. Chef Scott tops the bowl with chipotle salsa – a blend of mexican cheeses, (or your favorite) pico de gallo, sour cream, and fresh chopped cilantro.
Serving suggestion: Margarita
Serves: 1
Coyo Taco
2300 NW 2nd Ave
Miami, FL 33127
305-573-8227
http://www.coyotaco.com/
Bring in a copy of the recipe or show it on your phone and get a complimentary paleta mexican popsicle or a churro pastry with your meal now through April 24.
And for the latest and greatest on all things culinary, check out my Bite Blog.