Carne Asada Skirt Steak & Shrimp with Sazón Refried Beans & Buffy Cilantro Lime Rice

by | May 5, 2021

carne asada skirt steak shrimp with rice and beans

Get ready for a killer meal, brought to you by THE Rob behind Rob’s Carne Asada organic spice blend. We here at Pinch have had the pleasure of sitting down to many meals crafted by Rob. You’re in for a treat. Happy cooking…

 

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Carne Asada Skirt Steak & Shrimp

 

 

  • Author: Rob Newsome
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Category: Main course
  • Method: grilling
  • Cuisine: Mexican

Ingredients

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Carne Asada Skirt Steak

Carne Asada Marinated Shrimp

  • 1-pound raw shrimp, peeled and deveined, preferably leaving the tails on
  • 1/3 cup canola or vegetable oil
  • 1/3 cup reduced sodium soy sauce
  • 1/3 fresh squeezed lime juice
  • 1/4 cup Rob’s Carne Asada organic seasoning

Instructions

Carne Asada Skirt Steak

  1. Marinate skirt steak for 8 hours (preferably), but at least 2 hours if in a hurry – keep refrigerated until ready to cook (my preferred method for skirt steak to ensure a good char while keeping this thinner cut to medium rare).
  2. Bring grill to high heat and cook to desired doneness – I find at extremely high heats, 2 min per side (or 1 min x 4 for “X-patterned grill mark”s) gives a nice medium rare to medium doneness – skirt steak does not like to be well done! Top with Cotija cheese and serve.

Marinated Shrimp Asada

  1. Marinate shrimp for 1 hour – any longer and the citrus from the limes will begin to “cook” the shrimp.
  2. Grill or pan sear until cooked through – they cook fast! Top with Cotija cheese and serve.

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Sazón Refried Beans

  • Author: Rob Newsome
  • Prep Time: 7
  • Cook Time: 20
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Category: Beans
  • Method: stovetop
  • Cuisine: Caribbean

Ingredients

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  • 1 can of lower sodium pinto beans, rinsed thoroughly removing all canning juices
  • 1/2 cup finely diced yellow onion
  • 1 tablespoon of avocado oil (any neutral oil will do)
  • ¾ tablespoon organic Humboldt Sazón
  • Salt and pepper to taste
  • ¼ cup low sodium chicken stock, vegetable stock or even water

Instructions

  1. Heat oil in saucepan over medium-low heat.  Add onions and cook until edges barely begin to brown. 
  2. Add sazón and stir continuously for 30 seconds to bloom the spices. 
  3. Add beans and stock (or water), cover, and stir every two minutes or less until beans are hot and begin to break down (usually about 10-15 minutes). 
  4. Add salt and pepper to taste (likely need very little, if any). For a rustic dish, mash with a spoon.  For a smoother dish, place in a food processor and pulse until smooth.

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How did you like it? Let us know by tagging @pinchspicemarket on Instagram or Facebook.

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Buffy Cilantro Lime Rice

  • Author: Rob Newsome
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Rice
  • Method: stovetop
  • Cuisine: Mexican, American

Ingredients

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  • 1 cup long grain white rice (uncooked)
  • 2 tablespoons of unsalted butter
  • 1/2 tablespoon of Buffy’s Slayer Helper (Garlic Blend)
  • 1 tablespoon fresh squeezed lime juice
  • Zest of one lime
  • 1/2 cup lightly packed and medium chopped cilantro
  • Salt and pepper

Instructions

  1. Bring 2 tablespoons of butter to room temperature; mix in Buffy and let sit for 30 minutes to hydrate the spices.
  2. Prepare rice per its own directions.
  3. Once done, add in remainder of ingredients to taste. Flavor intensity of lime juice/zest and cilantro can vary, so I find it best to add each of the ingredients little by little to get to the desired outcome. Citrus and cilantro should be present but not overpowering. You will know when you hit the mark!

Did you try this recipe?

How did you like it? Let us know by tagging @pinchspicemarket on Instagram or Facebook.

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