Carne Asada with Mexican-Style Rice
Reduce cook time by two minutes if you prefer your carne asada closer to medium rare.
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 1 cup long grain rice
- 1 can (8 ounces) Mexican tomato sauce
- 2 teaspoons tomato bouillon
- 1 1/2 cups water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cloves garlic, peeled, minced
LEVEL 2 (BOTTOM OF RACK)
- 1/2 large yellow onion, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1/2 teaspoon kosher salt
- 2 teaspoons canola oil
LEVEL 3 (TOP OF RACK)
- 1/4 cup lime juice (2 limes)
- 1/2 cup orange juice
- 1/2 cup chopped cilantro
- 1 teaspoon kosher salt
- 4 cloves garlic, peeled, crushed
- 1/2 red onion, chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon ground black pepper
- 2 tablespoons apple cider vinegar
- 1 jalapeno, minced
- 1 tablespoon chipotle powder
- 1 teaspoon ground cumin
- 1/4 cup vegetable oil
- 1 1/2 pounds sirloin flap, skirt, or flank steak, cut in two equal halves
TOPPINGS
- 2 tablespoons chopped cilantro
- 1/4 cup sliced green onions
- Lime wedges
- Flour tortillas
- Sour cream or Mexican crema
- Guacamole
- Pico de Gallo
- Aluminum Foil
- Deluxe Reversible Rack (Both Layers)
- Large Bowl
Instructions
Step 1
In a large bowl, prepare the marinade by whisking together all Level 3 ingredients except the steak. Then place the marinade and steak in a large resealable plastic bag.
Step 2
Massage the outside of the bag to work the marinade over all parts of the steak, then place the bag in the refrigerator for at least 2 hours and up to 24 hours.
Step 3
When the steak is marinated, place all Level 1 ingredients in the pot and stir to combine.
Step 4
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then cover it with aluminum foil and place it in the pot. Use a knife to poke holes in the foil to allow moisture from the peppers to release.
Step 5
Place all Level 2 ingredients in a large bowl and toss to combine, then place on the foil in the pot.
Step 6
Slide the Deluxe Layer through the lower layer’s handles. Remove steak from marinade and place on the Deluxe Layer.
Step 7
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 400°F, and set the timer for 10 minutes. Press Start/Stop to begin cooking. (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 8
When cooking is complete, carefully remove the rack layers. Fluff the rice and top with cilantro. Let the steak rest for 10 minutes before cutting into 1/4-inch slices.
Step 9
Serve rice with steak over onions and peppers topped with green onions. Serve with lime wedges, flour tortillas, sour cream or Mexican crema, guacamole, and Pico de Gallo.