Carne Asada Brava
Good friend of Kalamazoo, Chef Rick Bayless, shares his recipe for this traditional Mexican dish. He uses pungent garlic and fresh chiles in his marinade to infuse the meat with some incredible flavors, and then grills the steaks over a searing charcoal fire. Click the link to watch a video of Chef Bayless cooking this dish on his Kalamazoo Hybrid Grill in his outdoor kitchen.
- 6 large garlic cloves, unpeeled
- 4 fresh serrano or 2 fresh jalapeno chiles, stemmed
- 1/4 cup fresh lime juice
- 2 tablespoons vegetable or olive oil, plus more for the steaks
- 6 ribeye steaks about 1-inch thick (they'll weigh about 10 to 12 ounces each)
In a small ungreased skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasionally, until both are soft and blotchy black in places - 5 to 10 minutes for the chiles, 10 to 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor along with the lime juice and oil. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about 1 1/2 teaspoons.
Smear the mixture over both sides of the steaks, cover and refrigerate for 1 hour.
Light a charcoal fire and let the coals burn until they are covered with gray ash; position the grill grate and let it heat for a couple of minutes. Spray or brush the steaks on both sides with a little oil. Lay on the grill grates and let cook for 3 or 4 minutes, until the grates have nicely seared beautiful grill marks into the meat - don't attempt to move the steaks until you can see nice grill marks. Flip the steaks and cook until as done as you like (typically about 2 to 3 minutes longer for medium rare). I like to let the steaks rest for a few minutes (on a cool part of the grill, a grate suspended over the back of the grill or a very low oven) before serving to allow the meat to reabsorb all the juices. Serve with Lazy Salsa or another salsa or hot sauce of your liking.