Obsidian/03.03 Recipes/Carne Asada.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable	Steak Barbecue	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	Yes	IsFavourite Rating False 4	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main Dish Barbecue Mexican https://www.hellofresh.co.nz/recipes/carne-asada-style-steak-60a73346a13c1070ba4b9d37 30 2	1 drizzle olive oil 1 punnet cherry tomatoes 2 whole radish 1 bunch(s) spring onion 0.5 whole lime 3 clove(s) garlic 1 bag coriander 15 grams butter 1 packet beef rump 1 tbs plain flour 0.5 bottle longlife cream 2 tbs milk 1 packet(s) corn chips 200 grams grated Parmesan cheese 50 grams pickled jalapeños

Parent:: @@Recipes

---

 

name Edit Recipe parameters
type command
action MetaEdit: Run MetaEdit
id EditMetaData

^button-CarneAsadaEdit

name Save
type command
action Save current file
id Save

^button-CarneAsadaNSave

 

Carne Asada-Style Steak with Queso, Corn Chips & Salsa Verde

 

style: number

 

---

 

Practical Informations

Courses:	$=dv.current().Recipe.Courses
Categories:	$=dv.current().Recipe.Categories
Collections:	$=dv.current().Recipe.Collections
Serving size:	$=dv.current().ServingSize
Cooking time:	$=dv.current().Recipe.CookingTime min

 

---

 

Ingredients

 

dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})

 

---

 

Instructions

 

1.Halve the cherry tomatoes. Thinly slice the radish and the spring onion. Zest the lime to get a pinch, then slice into wedges. Finely chop the pickled jalapeños. Finely chop the garlic.

 

2.In a medium bowl, combine the cherry tomatoes, radish, spring onion, a squeeze of lime juice and a drizzle of olive oil, then season with salt and pepper. Set aside.

 

3.Finely chop the coriander. In a small bowl, combine the coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people), a pinch of chilli flakes (if using) and the lime zest. Season and set aside.

 

4.In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. In the last minute of cook time, add 1/2 the garlic and cook until fragrant. Transfer the steak and garlic to a plate to rest.

 

title: SPICY!
The jalapeños are hot, use less if you're sensitive to heat. 

5.While the steak is resting, heat the butter in a medium saucepan over a medium heat. Cook the remaining garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until thickened, 30 seconds. Add the longlife cream (see ingredients) and the milk and cook until thickened, 1-2 minutes. Remove from the heat, then add the grated Parmesan cheese and jalapeños and stir to combine. Season to taste, then and set aside. Meanwhile, microwave the corn chips in a large bowl for 10 second bursts until warmed through.

 

6.Slice the steak and drizzle with the salsa verde. Bring everything to the table to serve. Help yourself to the steak, cherry tomato salsa, jalapeño queso and corn chips. Serve with any remaining lime wedges.