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Carne Asada Steak & Cilantro-Lime Romaine Salad

Steak

Ingredients

Carne Asada Steak

Cilantro-Lime Romaine Salad

Nutritional information

Juice lime (1 tablespoon) and orange (1/2 cup). Chop cilantro finely (1 cup) Chop jalapeño finely, removing membranes and seeds if desired.

Combine in bag: citrus juices, garlic, cilantro, jalapeños, oil, vinegar, pepper, and 1/2 teaspoon salt. Add steak (wash hands), seal, and knead to coat. Let stand to marinate 1 hour (or chill overnight).

Preheat grill (or grill pan) on medium-high. Remove steak from marinade (discard marinade). Grill 4–5 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Slice thinly, against the grain. Sprinkle with remaining 1/2 teaspoon salt, and garnish with additional cilantro, if using. Serve.

<strong>NOTE</strong>: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

thin sliced steak garnished with cilantro on a carving board

Steps

Whole Roasted Chicken with cilantro and lime garnish

Chicken

Whole Roasted Chicken with Adobo, Lime, and Cilantro

Line baking sheet (or roasting pan) with foil. Cut onion into large pieces. Cut 1 lime in half, then cut other lime into wedges. Melt butter. Combine butter, salt, pepper, and chipotles.

Pat chicken dry. Stuff onion and halved lime into chicken cavity. Place chicken on baking sheet and coat evenly in adobo mixture (wash hands). Let stand at room temperature 30 minutes.

Preheat oven to 350°F. Roast chicken 1 1/4–1 1/2 hours until 165°F. Remove from oven, tent with foil, and let stand 15 minutes before slicing; chop cilantro coarsely (1/2 cup). Serve chicken with lime wedges and cilantro.

Watermelon

Watermelon Poke-Style Bowl

Prepare watermelon. Cut watermelon into 1/2-inch cubes and place in bag. Whisk remaining watermelon ingredients until combined. Pour dressing over watermelon, seal bag, and knead gently to coat. Chill 1 hour.

Prepare rice. Rinse rice until water runs clear, then drain well. Place rice and 1 1/4 cups water in medium, heavy-bottomed saucepan and bring to a boil on high. Cover, reduce heat to low, and cook 20 minutes. Remove from heat and let stand covered 10 minutes. Uncover and stir in vinegar, sugar, and salt until absorbed. Spread rice in single layer on baking sheet and let stand at room temperature 30 minutes.

Chop cilantro coarsely (1 cup); drain watermelon (reserving dressing). Divide rice among serving bowls, top with watermelon, and drizzle with reserved dressing. Sprinkle cilantro, onions, and sesame seeds (if using) over each bowl; serve

Beef

Black Beans (Caraotas Negras)

Venezuelan-Style White Rice

Carne Mechada

Pabellon Criollo

Rinse beans and soak overnight in enough water to cover by an inch; drain.

Chop onions and garlic. Set pressure cooker to sauté and pour in oil. Add ham and onions; cook 5 minutes, stirring often, or until onions are translucent and ham is lightly browned.

Stir in garlic and bay leaf; cook 1 more minute. Add beans, salt, and pepper, and stir; pour in enough water to cover by 2 inches without filling cooker past halfway. Close lid and bring to high pressure. Cook at high pressure 25–30 minutes (or per manufacturer's instructions).

Release steam; let stand for 5 minutes before serving. NOTE: If beans are not quite cooked, simmer uncovered until they are tender.

image of Lomo Saltado (Peruvian-Style Stir-Fry) recipe

Lomo Saltado (Peruvian-Style Stir-Fry)

Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice steak into thin strips across the grain and place in bag (wash hands).

Combine vinegar, soy sauce, cumin, and coriander and add to bag with steak. Seal tightly and let stand 15 minutes to marinate. Meanwhile, cook fries following package instructions.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until onions begin to soften.

Add beef (discarding marinade), jalapeños, and cilantro; cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter and top with cooked fries. Serve.

Image of bandeja paisa (Colombian-style platter)

Pork

Bandeja Paisa (Colombian-Style Platter)

Prepare <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-powdered-beef/" target="_blank" rel="noreferrer noopener">Colombian-Style Powdered Beef</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-red-beans/" target="_blank" rel="noreferrer noopener">Colombian-Style Red Beans</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/hogao/" target="_blank" rel="noreferrer noopener">Hogao (Colombian-Style Salsa)</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-arepas/" target="_blank" rel="noreferrer noopener">Colombian-Style Arepas</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-chicharrones/" target="_blank" rel="noreferrer noopener">Colombian-Style Chicharrónes</a>, and <a href="https://wpvip.publix.com/spanish-en/recipe/platanos-maduros/" target="_blank" rel="noreferrer noopener">Platanos Maduros</a> following recipe instructions.

Cook rice and chorizo following package instructions. Fry eggs, cut limes into 4 wedges each, and quarter avocados. Assemble each platter with equal portions of each recipe, 1 link chorizo, 1 fried egg, 1 lime wedge, and 1/4 avocado; serve.

Pork Carnitas Tamales with Chipotle Crema Steps

Tamale Dough Steps

Pork Carnitas Tamales with Chipotle Crema

Submerge corn husks in hot water and soak 30 minutes (or overnight). Chop onion and garlic coarsely. Cut pork into 1-inch cubes (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add onions and garlic. Cook 2–3 minutes, stirring often, until onions are tender. Reduce heat to low; add pork, salt, pepper, stock, cumin, red pepper, and allspice. Cover and simmer 2 ½ hours, stirring occasionally, until pork is 190°F (for shreddable). Remove pork from pot and shred, then return to pot and mix well.

Meanwhile, combine crema Mexicana and hot sauce until blended; chill until ready to serve.

Drain corn husks, then arrange smooth-side up on work surface. Place ¼ cup tamale dough in center of each husk (or nonstick side of foil). Spread evenly, leaving 1/2-inch border.

Place about ¼ cup pork mixture in center of tamale dough. Fold in sides of corn husk over filling, then fold in 1 short end, leaving other short end open. Use strips of corn husk or butcher's twine to tie tamales closed if desired. Repeat with remaining tamale dough and pork mixture.

Place 4 inches water in steamer (or saucepan fitted with strainer or vegetable basket) and bring to a simmer. Arrange tamales open-end up in steamer and cover tightly.

Steam 1–1 ½ hours (adding more water as needed) until tamales release easily from husks. Remove from steamer and let stand 5 minutes to cool. Remove cilantro leaves from stems (1/2 cup). Remove tamales from husks; top with chipotle crema and garnish with cilantro. Serve.