Going a Bit South - Carne Asada with Corn Ribs and Saffron Rice

I felt like doing something different with my skirt steak - one of my favorite cuts of beef.It has plenty of beefy flavor and cooks quickly, which makes it perfect for carne asada. A bright marinade of citrus, garlic and spices gives it even more character without covering up what makes the cut so good.

And have you seen the “viral” corn ribs on social media lately? Had to play with THAT.

Corn on the cob became “ribs,” a popular way of cutting each cob lengthwise into curved strips. They are a little messy to eat, but that is part of the fun. I felt a little like Tom Hanks in “Big,” eating the baby corn. Seasoned with s

moked paprika and garlic, they fit right in beside the steak.

I made saffron rice to complete the plate. It is not the usual companion for carne asada, but the golden color and gentle saffron flavor worked beautifully with the citrus-marinated beef and smoky corn. Sometimes the most interesting meals come from letting foods from different traditions share the same plate.

Carne Asada

INGREDIENTS

1 pound skirt steak

Juice of 1 lime

Juice of ½ orange

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon kosher salt

¼ teaspoon black pepper

Chopped cilantro, optional (I didn’t have any)

Lime wedges for serving

METHOD

Whisk together the lime juice, orange juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt and pepper.

Place the skirt steak in a shallow dish or resealable bag and add the marinade. Refrigerate for at least 30 minutes and up to four hours.

Remove the steak from the refrigerator about 20 minutes before cooking. Heat a grill or heavy skillet over high heat. Remove the steak from the marinade and pat it lightly with paper towels.

Cook for approximately 3 to 5 minutes per side, depending on the thickness of the steak and your preferred doneness. Transfer it to a cutting board and let it rest for 10 minutes.

Look carefully at the direction of the grain, then slice the steak thinly across it. Cutting across the grain is particularly important with skirt steak because it makes every bite more tender.

Smoky Corn Cob Ribs

INGREDIENTS

2 ears fresh corn, husks removed

1 tablespoon melted butter

1 tablespoon olive oil

½ teaspoon smoked paprika

½ teaspoon garlic powder

Kosher salt and black pepper

Pinch of cayenne, optional

Lime wedges

Crumbled Cotija or grated Parmesan, optional

METHOD

Place each ear of corn on a sturdy cutting board. Using a large, sharp knife, carefully cut it in half crosswise. Stand each half on its flat end and cut it lengthwise into quarters. If the cobs are especially hard, ask someone with good hand strength to do this part.

Combine the melted butter and olive oil. Brush the corn pieces and season them with smoked paprika, garlic powder, salt, pepper and cayenne.

Air-fry at 400 degrees for 10 to 12 minutes, turning once. They may also be roasted in a 425-degree oven for 20 to 25 minutes or grilled over medium-high heat for about 10 minutes.

Finish with a squeeze of lime and a little Cotija or Parmesan.

Homemade Saffron Rice

INGREDIENTS

1 cup long-grain rice

1¾ cups chicken broth or water

Generous pinch of saffron threads

2 tablespoons warm water

1 tablespoon butter or olive oil

¼ teaspoon salt, or to taste

METHOD

Crush the saffron lightly between your fingers and place it in a small bowl. Add the warm water and let it steep for 10 minutes.

Rinse the rice under cool water until the water is mostly clear. Drain well.

Heat the butter or olive oil in a saucepan over medium heat. Add the rice and stir for one to two minutes. Pour in the broth, saffron and its soaking water. Add the salt and bring everything to a boil.

Reduce the heat to low, cover and cook for approximately 15 minutes, or until the liquid has been absorbed. Remove the pan from the heat and leave it covered for another 10 minutes. Fluff the rice with a fork before serving.

It is colorful, satisfying and just unusual enough to make an ordinary dinner feel like an occasion.