Beards, Bytes and Brews

bytes of thought by Daniel Tucker

Carne Asada

October 5, 2019 Prep: 15 min Cook: 16 min
Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro. Place the steak in a gallon size bag and then pour marinade over the steak. Give the bag a few shakes and message in the marinade for a moment. Refrigerate for 1-4 hours (if using flank steak marinate at least 3 hours).

Ingredients

  • ⅓ cup olive oil
  • ¼ cup soy sauce
  • 2 limes, juiced (about 2 Tbsp)
  • 2 Tbsp cider vinegar
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced (4 teaspoons)
  • 1 teaspoon ground cumin seed (if have whole, toast and then grind)
  • 1 jalapeño chile pepper, seeded and minced
  • ½ bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about ½ cup
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Above 8700ft Red

March 12, 2019 Prep: 10 min Recipe
The prefered method of preparing the salsa is using a blender. Start by chopping up all the ingredients and placing them in the blender. Be cautious with how much salt you use. It is always safer to add a little then taste then add more. Blend the salsa in pulses and occationally use a spatula to mix up any ingredients that have not been blended. Pour and enjoy!

Ingredients

  • 28 ounces whole peeled tomatoes
  • 4 ounces green chilies (fire roasted)
  • 1 white onion
  • ½ bunch cilantro (stalk and leaves)
  • 2 cloves garlic (to taste)
  • 1 - 2 jalapeno (depends on heat)
  • ½ habenaro
  • 1 lime
  • ~2 teaspoons salt (to taste)
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