Don’t knock it ‘till you try it, reverse marination is where it’s at. This tastebud busting Carne Asada will have you jumping on the reverse marinade band wagon for sure. By marinating the steaks after they are grilled, the flavors are intensified and no marinade is lost in the making of this meal. The beans and greens are supercharged with nutrients and offer a perfect balance to the otherwise bold plate. The steaks boast a smokey and bright flavor that’s uber concentrated, thanks to the reverse marination. So come join us on team Reverse Marinade, you won’t be sorry!
- Preheat your oven to 425 degrees. Get a grill pan warming over high heat and a large saute pan warming over medium heat.
- Take notice of the direction of the grain of your steak before cooking. It’s hard to determine once it’s been cooked and we’ll be cutting it against the grain later. Season one side of the steaks with ½ tablespoon cumin, ½ tablespoon smoked paprika, a healthy sprinkling of salt, and a drizzle of olive oil. Massage all that goodness into the steak. Lay steaks, seasoned side down, in the grill pan. Resist the temptation to touch the steaks in the pan, allow them to caramelize. Now, season the top side of the steaks with ½ tablespoon cumin, ½ tablespoon smoked paprika, and another healthy sprinkling of salt.
- Grab your chili and roll it on the counter to break up the seeds inside. Cut off the top, shake out the seeds, and thinly slice into strips. Next, thinly slice the cloves of garlic and set aside with the chilis (we’ll be using half for the beans and half for the marinade). Strip your kale by holding it upside down and briskly stripping the leaves from top to bottom. Give the kale leaves a rough chop. You know we’re not wasting the stems, slice them as thin as possible.
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|Calories520Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.