Thanks for stopping by the blog! I'm Whitney, wife to Romain, dog mom to Daphne the dapple dachshund and Howie the polka-dotted pittie, photographer of vows and promises and storyteller of all kinds of love.
Thanks for stopping by the blog! I'm Whitney and my husband, Romain, and I are a wedding photography team based out of Raleigh, North Carolina. We are excited to share our recent work and a little peek into our lives!
When we plan these Gremaud Foodie Fridays, we always try to make sure we are keeping things fun and authentic to what we (Romain) really loves to cook. This is one of those dishes that he’s been cooking for years and it’s really one of our favorites. I know we say that every time, but I guess that’s why we are sharing these things with the world – because we love them! We hope you love them too! Carne Asada is a quick and easy dinner that can be dressed up or down and is always good in a taco or a salad if you’re looking for more options.
What you’ll need:
Skirt Steak – we used about a pound and a half (because we like to use leftovers for weekday salads)
Seasonings: Paprika, Coriander, Cumin, Salt & Pepper
Vegetable or Grape seed Oil
Do ahead: Salt your skirt steak 24 hours in advance and store in the fridge.
Start by roasting green onion and jalapeno slowly at 250 degrees for about 20-30 minutes. Season skirt steak with paprika, coriander, cumin and pepper, liberally on both sides of the meat.
Warm a cast iron pan over medium heat for 5 minutes. Once the pan is warm turn the heat to high and pour in your oil. Just before the oil is about to smoke place your steaks in the pan and cook for 2-4 minutes on each side. The goal is to get a nice hard sear on both sides while maintaining a perfect medium rare on the inside. Let steaks sit for 10 minutes before slicing across the grain.
Refried or Black Beans
If you’re looking for a quick and easy drink, this margarita recipe from Alton Brown was delicious!