Know Your Fire Fridays: Carne Asada

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Carne asada is more than just sliced grilled steak, it’s the equivalent to describing the social BBQ event. So when preparing a Carne Asada, you are really creating a social experience.

The Spanish name Carne Asada translates to roasted beef, meaning grilled marinated beef. Mexico is its origin, which lucky for us, this dish spread to America's bordering states Arizona, California and Texas. I've had some of the best carne asada while in San Antonio. Keep in mind, it's the marinade that really makes the difference here. 

The accompaniments are just as important as the beef itself. It must include a good pico de gallo (salsa) and naturally ripened avocados (when available); which will set it apart from just ordinary grilled steak. 

Serving Suggestions:

To improve on the juicy charred steak presentation, wrap in freshly made, warmed tortillas from the griddle.

The grilled sliced steak can be served simply as the main ingredient with fresh lemon or lime and chopped cilantro.

Other accompaniments; grilled sweet onions, quesso, and frijoles charros (cowboy beans).  

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Carne Asada 

recipe by Chef George Hirsch | Makes 10-12 servings

Adapted from Adventures in Grilling with George Hirsch

3 pounds flank or skirt steak, trimmed 

1 package corn or flour tortillas, 4-5 inch size

1/4 cup olive oil

1/4 cup parsley, washed, dried and chopped

1/4 cup cilantro, washed, dried and chopped

juice from 3 fresh limes, about 6 Tablespoons

1 Tablespoon red wine vinegar

4 cloves garlic, chopped

2 fresh jalapenos, seeded and chopped

2 teaspoons chili powder

1 teaspoon cumin seeds, toasted

pinch of sea salt 

Freshly ground black pepper

1 ounce of tequila

In a small food processor mix parsley, cilantro, lime juice, vinegar, garlic, jalapenos, chili powder, cumin seeds, salt, fresh ground pepper, and olive oil just until blended.  Add tequila and pour marinade over steak. Allow to marinate for at least 1 - 4 hours. 

Light a grill on high or use an iron grill pan on the stovetop. 

Grill until the meat is charred on the outside and rare within, about 4-5 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Warm tortillas on a griddle or pan, and serve with desired toppings and pico de gallo.

For Taco Toppings:

Use fresh chopped sweet onion, ripe avocados, tomatoes and queso fresco. 

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13 EPISODES on 4 HD-DVD Disk Set, season one
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George Hirsch’s Cedar Plank Whole Fish

Tune-in GHL Create TV Marathon Sat 7/2 8AM & 2PM EST

I have planked for years it's fool proof and quite impressive for entertaining in your home. Over the past twenty years I've introduced the age old art of hot smoking on wood planks in my TV shows and cookbooks. However, this technique of cooking on planks is far from new. The Indians in the Pacific Northwest cooked on cedar and alder, a tradition done for many centuries, as all cooking on an open fire. Once you try it yourself you'll see why. On a recent visit to my home studio kitchen I shared tips and tricks with Restaurant Hunter TV Series for another great day outdoors around the grill. Enjoy!   

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George Hirsch’s Cedar Plank Whole Fish

Makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cedar plank

One 1 1/2 - 2 pound whole sea bass, or branzino, etc. cleaned

Juice of one fresh lemon

6 sprigs fresh thyme

sea salt + fresh ground black pepper

3 Tablespoons olive oil

1 lemon, sliced  

Soak plank in water to cover for at least 2 hours; drain.

Pre heat Grill to high.

Rub plank with one-tablespoon olive oil.

Place whole fish on plank; season with sea salt, thyme, black pepper, lemon juice. Top with remaining olive oil. 

Grill 10-14 minutes on a covered grill for optimum smoke or until fish is cooked. The thickness of the fillets will determine final cooking time. 

Grill lemon slices on high heat for two minutes or just until slightly charred. Place grilled lemon slices on top of fish while cooking for added flavor.

Serve with extra fresh grilled lemon slices and top with fresh time leaves.

Tips: 

Soak planks for at least 2 hours or morein cold water before you fire-up the grill.

Make sure the grill is good and hot, this is key! Grilled cedar planked fish takes on a wonderful smoky flavor. The plank will be charred, but the fish will be perfectly cooked. When opening grill if planks should flare up, spray plank with water to dose flame and immediatly close grill cover to reduce oxygen. 

Note: Cedar plank should be untreated non-resin wood, no thicker than 1 inch.

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Garlic Artichokes

Join me several times weekly on CreateTV + plus check local PBS listings

This is a dish to share with someone special. Get rid of your knives and forks and start the evening with finger food, an artichoke with a delicious savory garlic dip makes it all that more interesting!

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Garlic Artichokes

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle from Know Your Fire Cookbook

1 Lemon, cut in half

1/4 cup mint leaves washed, dried and chopped

8 cloves garlic chopped

3/4 cup olive oil

1/4 cup white wine

1 Tablespoon flat leaf Italian parsely

1/4 cup mixed Sicilian olives 

juice of 1 fresh lemon

1 Tablespoon olive oil

Fresh Ground Black Pepper

Optional: 1/2 teaspoon hot pepper flakes

Wash artichokes; remove outer leaves until pale yellow leaves are exposed. 

Cut off top two inches and stems so artichokes will sit upright. 

Remove fuzzy centers with the edge of a soup spoon and rub all surfaces with half of a lemon. Add juice of remaining lemon to water and dip artichokes to preserve green color. 

Mix mint, garlic, pepper, with wine, 1/2 cup olive oil and spoon into hollows of artichokes. Place in a pan just large enough to hold them upright. Add water to depth of three inches and remaining olive. Bring to a boil.

Reduce heat, cover and simmer 25 minutes or until just tender. Check by either pulling off a bottom leaf with ease or inserting small knife through bottom and it slides out with ease. Cooking will vary with size of artichokes. 

Remove artichokes, drain, cover and keep warm. Reduce cooking liquid until a syrupy consistency, add optional hot pepper flakes. Spoon sauce over artichokes; top with parsley, olives, lemon juice, olive oil and serve.

Note: Artichokes may also be grilled over a very high heat and topped with above flavorings. 

13 EPISODES on 4 HD-DVD Disk Set, season one
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