Carne Asada w/ Chorizo Black Beans & Honey-Lime Avocados

While we don’t eat red meat on a daily basis, every now and then there’s this irresistible urge for a good steak. Yesterday was one of those days………….

We had spent most of the day in the car returning home from a lovely visit with family and for some reason, “steak” seemed to be calling our name. I had purchased a couple of beautiful Rib-eyes on a great sale and decided to make Carne Asade, a delicious Mexican inspired, thinly sliced beef steak that is often served with guacamole, tortillas and fresh salsa.

If you Google Carne Asade you’ll see that there are a zillion variations and our version last night just added to the long list. Most recipes call for an overnight marinade to tenderize the meat but since I was using Rib-eyes (which are already quite tender), I opted to just use a spicy rub to give additional delicious flavor to the yummy steaks. I chose to serve the Mexican flavored steaks with a side of black beans simmered with chorizo, onion and red bell pepper. Instead of guacamole, I prepared an uncomplicated salad of sliced avocados in a super simple honey-lime dressing.

This dinner is easy to put together and is delightful on it’s own or served with warm flour or corn tortillas. It’s a fun, healthy and delicious revision of your traditional steak, potatoes and veggie dinner. ENJOY!

Carne Asada w/ Chorizo Black Beans & Honey-Lime Avocados

Ingredients for the black beans:
1 tablespoon extra virgin olive oil
1 link chorizo, quartered lengthwise and thinly cut
2 cloves garlic, minced
½ medium white onion, diced
½ medium red bell pepper, diced
1 teaspoon dried oregano
2 15 ounce can black beans, undrained
1 teaspoon sea salt, or to taste
Ingredients for the avocados:
2 medium avocado, peeled, cored and sliced lenthwise
1 tablespoon fresh lime juice
1 tablespoon honey
pinch sea salt
freshly ground black pepper
Ingredients for the steaks:
2 teaspoons sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoon brown sugar
2 teaspoons sea salt
4 8-ounce Rib-eye steaks, 1-inch thick, boneless

Directions for the black beans:
1. In a large saucepan, heat the 1 tablespoon of oil. Add the chorizo and cook over moderate heat for 2 minutes. Add the onion, garlic, red pepper, oregano and sea salt and cook until softened, about 6 minutes. Add the beans with their liquid and simmer until slightly thickened, about 10 minutes. Taste and season with salt.

Directions for the avocado salad:
1. Combine honey, lime juice, sea salt and a generously amount of freshly ground black pepper. 
2. Add avocados and stir gently to coat all the surfaces. This will keep the avocados from browning.

Directions for the steaks:
1. Light a grill or preheat a grill pan.

2. In a small bowl, combine the paprika, cumin and chili powder, brown sugar and sea salt. Rub the mixture all over the steaks.

3. Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to a plate and let stand for 3 to 4 minutes before serving.

4. When ready to serve, slice steaks thinly and arrange on plates along with black beans and avocados. Serve with warmed flour or corn tortillas, salsa and/or sour cream, if desired.

Serves 4-6

Adapted from Rick Bayless – Carne Asada with Black Beans


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