Carne Asada Steaks with Poblano Chimichurri and Sofrito-Saffron Rice

Perfectly charred Carne Asada over zesty saffron rice then topped with an herb-y poblano chimichurri.

Rice:

• 2 Tablespoons olive oil
• ½ onion, finely chopped or grated
• ¼ cup minced celery, from the heart
• ¼ cup, about ½ carrot, finely chopped
• 1 each jalapeno and serrano pepper, seeded and finely chopped
• Salt and pepper
• 2 cloves garlic, grated
• A fat pinch of saffron threads, about 1 teaspoon  
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1 ½ cup vegetable stock
• 1 cup organic basmati rice, rinsed 1-2 minutes

Heat oil in a sauce pot, 2 turns of the pan, and add the onion, celery, carrot, jalapeno, and serrano pepper, and season with salt and pepper. Let soften a bit, then add the garlic, saffron, lime and orange zest, and the stock. Add the rice, bring to a boil, and simmer on low (covered), about 18 minutes.

Chimichurri and Meati Carne Asada Steaks:

• 1 large or 2 medium poblano peppers
• 4 cloves garlic, crushed
• ½ white onion, peeled and cut into wedges
• 1 lime
• 1 Tablespoon sherry vinegar  
• A handful of cilantro
• 1/4 cup EVOO, extra virgin olive oil
• Salt, to taste   
• 4 Meati Carne Asada Steaks, thawed
• Non aerosol vegetable or plant oil cooking spray

1. Preheat the broiler.
2. Place the poblano pepper, garlic and onions on a foil-lined baking sheet and place under the broiler. Let char on all sides and remove. Cover the baking sheet well or immediately place the pepper in a small bowl and cover for 10-15 minutes to let steam. Remove the pepper, peel and seed.
3. Place everything in a food processor with the juice of the lime, sherry vinegar, cilantro, EVOO and salt to taste.
4. Preheat a nonstick skillet over medium to medium-high heat and spray with oil. Cook Carne Asada Steaks until crispy and brown, about 8-10 minutes, turning once. Let stand 5 minutes, slice and top with the chimichurri and serve rice alongside.