Carne Asada and Street Corn with Coriander Crema

Home / Recipes / Carne Asada and Street Corn with Coriander Crema

03 Jul 2024

| easy | Serves

Ingredients

2 X skirt steak
FOR THE MARINADE
1 bunch coriander
3 cloves garlic, crushed
1 tbsp cumin
2 tbsp hot honey
1 tsp salt
1 lime zest and juice
2 tbsp soy sauce
2 tbsp olive oil
FOR THE CORN
4 whole corn on the cobs
100g sour cream
100g mayonnaise
50g chopped coriander
1 clove garlic, crushed
1/4 tsp chipotle flakes
juice and zest of 1 lime
150g feta cheese
Red pepper flakes to serve

Directions

TO COOK THE CARNE ASADA

Combine the following ingredients in a bowl

In a bowl combine the coriander, garlic, cumin, hot honey, salt, lime and soy sauce and stir to combine. Slowly whisk in the olive oil until fully mixed.

Reserve a cup of the marinade

Reserve a cup of the marinade to dress the steak once cooked then place the steak in with the remaining marinade and allow to sit overnight (or at least 4 hours if in a rush).

Preheat the grill

Preheat the grill to 230°c.

Place the steak over direct heat

Place the steak over direct heat and sear for approximately 2 minutes per side until charred, then remove from the grill.

Allow to rest

Allow to rest for approximately 10 minutes before slicing into thin strips.

TO COOK THE STREET CORN

Whisk together the following

Whisk together the sour cream, mayonnaise, coriander, garlic. Chipotle pepper, lime in a mixing bowl and set aside.

Place the corn over direct heat

Place the corn over direct heat and char before turning. Char on all sides by which time the corn kernels should have cooked through.

Remove the corn from the heat

Remove the corn from the heat and spread with the coriander cream.

Sprinkle with feta cheese

Sprinkle with feta cheese and red pepper flakes to serve alongside the carne asada.

Recipe Author

Jack

Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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