Fire up the Flavor: California Style Carne Asada Plate with Rice, Beans, and Salsa Verde

Hey there, farm-to-table fans and fellow foodies! Get ready to fire up your grill and treat your tastebuds to an irresistible California style Carne Asada Plate, complete with rice, beans, and tangy salsa verde. With the exquisite taste of Vermeat's top-quality grass-fed beef taking center stage, this mouthwatering dish is sure to become a family favorite.

Nothing beats the sizzling sensation of cooking outdoors, especially when I'm grilling Vermeat's premium, grass-fed beef. The Carne Asada Plate is a dish that never ceases to delight and satisfy, with its enticing blend of bold flavors and satisfying textures. Merging perfectly with the farm-to-table sensibilities of Vermont, it's a dish that combines the best of both worlds – culinary heritage and sustainability.

Carne asada, which translates to "grilled meat," is a classic Mexican dish that gained immense popularity in the California food scene, adapting seamlessly into the fusion cuisine known as Cali-Mex. By utilizing Vermeat's high-quality, sustainably sourced beef, our California Style Carne Asada Plate not only pays tribute to the dish's storied history but also supports Vermont's farm-to-table values.

Here's why our California Style Carne Asada Plate shines with Vermeat's grass-fed beef:

1. Nutrition: Packed with protein and essential nutrients, Vermeat's grass-fed beef ensures our Carne Asada Plate is as nourishing as it is flavorful.
2. Flavor: Vermeat's succulent grass-fed beef lends an unbeatable taste to the Carne Asada Plate, inviting you to savor every delicious bite.
3. Sustainability: By using Vermeat's ethically raised, grass-fed beef, our Carne Asada Plate not only delivers a fantastic meal but supports eco-conscious farming practices.

Eager to whip up a feast fit for a sunny Californian day? Check out the recipe below for our California Style Carne Asada Plate, featuring Vermeat's superb grass-fed beef paired with rice, beans, and vibrant salsa verde. Experience the delightful fusion of Cali-Mex cuisine and Vermont's farm-to-table values, and get ready to dance your taste buds straight into the Golden State. Happy grilling!

Ingredients:

• 2 lbs Vermeat grass-fed Flank or Hanger Steak
• For the marinade:
• 1/4 cup organic olive oil or melted grass-fed ghee
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 4 cloves garlic, minced
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper, to taste
• For the rice:
• 1 cup cauliflower rice (for a low-carb option) or regular rice
• 1 tbsp grass-fed butter or organic olive oil
• For the beans:
• 1 can (15 oz) black or pinto beans, drained and rinsed
• 1/4 cup water or low-sodium broth
• 1 tsp organic olive oil
• 1/2 tsp ground cumin
• For the salsa verde:
• 1 lb tomatillos, husked and rinsed
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• Salt, to taste

Instructions:

1. Marinate the steak: In a small bowl, whisk together the olive oil or ghee, lime juice, orange juice, garlic, cilantro, cumin, smoked paprika, chili powder, salt, and pepper. Place the Vermeat grass-fed steak in a shallow dish or resealable plastic bag, and pour the marinade over the steak, ensuring it is well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
2. Prepare the salsa verde: Place all of the salsa verde ingredients in a blender or food processor, and blend until smooth. Transfer the salsa to a bowl and refrigerate until ready to serve.
3. Prepare the rice and beans: While the steak is marinating, cook the cauliflower rice or regular rice as per the package instructions with the butter or olive oil. Prepare the beans by heating olive oil in a small saucepan over medium heat. Add the beans, water or broth, and cumin. Simmer for about 10 minutes, or until heated through. Keep both the rice and beans warm until ready to serve.
4. Grill the steak: Preheat your grill or cast-iron grill pan over medium-high heat. Remove the steak from the marinade, letting the excess drip off. Grill the steak, turning occasionally, for about 5-8 minutes per side or until it reaches your desired level of doneness. If a grill is unavailable, cook the steak in a cast-iron skillet on the stovetop over high heat.
5. Rest and slice the steak: Remove the steak from the heat and let it rest for 5-10 minutes before slicing it against the grain into thin strips.
6. Assemble the Carne Asada Plate: On each serving plate, add a scoop of rice and a scoop of beans. Arrange the sliced steak atop the rice and beans, and then drizzle the salsa verde over the steak. Serve immediately, and enjoy the flavorful fusion of Vermeat grass-fed beef and California-style Carne Asada.

Get a taste of sunny California with our delectable Carne Asada Plate, featuring Vermeat's top-quality grass-fed beef, rice, beans, and vibrant salsa verde. Simply follow these easy steps to create a scrumptious, flavor-packed meal that combines the best of Cali-Mex cuisine and Vermont's farm-to-table values. Buen provecho!