CARNE ASADA MADE WITH V8® SPICY HOT VEGETABLE JUICE
Nutrition Facts
Serving Size
SERVING (5 OZ STEAK + 1/3 C RELISH + 1/4 C SAUCE)
Amount Per Serving
Calories 412
% Daily Value
Total Fat 19.9g
31%
Saturated Fat 5.7g
29%
Cholesterol 107mg
36%
Sodium 741mg
31%
Total Carbohydrate 21.3g
7%
Dietary Fiber 4.7g
19%
Protein 37.4g
75%
Vitamin A 9%
Vitamin C 36%
Calcium 5%
Iron 30%

carne asada made with v8® spicy hot vegetable juice

A traditional Mexican must-have, this dish is made with marinated steak garnished with corn relish and ancho chili tomato sauce.

  • Total time: 130 minutes
  • Servings: 8
Ingredient Weight Measure
beef skirt steak wtf
weight_quantity
3. lb.
48
kosher salt wtf
weight_quantity
1 tsp.
black pepper , ground wtf
weight_quantity
0.5 tsp.
ancho chili powder wtf
weight_quantity
1 tbsp.
olive oil wtf
weight_quantity
1 tbsp.
onion , sliced wtf
weight_quantity
9. oz.
2 cup
garlic , peeled, chopped wtf
weight_quantity
1. oz.
1.5 tbsp.
Spicy Hot V8® wtf
weight_quantity
2 cup
whole roasted tomatoes wtf
weight_quantity
16. oz.
2 cup
ancho chili powder wtf
weight_quantity
1 tbsp.
black pepper wtf
weight_quantity
0.125 tsp.
frozen roasted corn wtf
weight_quantity
10.5 oz.
2 cup
red onion , grilled, diced wtf
weight_quantity
7. oz.
1.25 cup
lime juice wtf
weight_quantity
0.25 cup
olive oil wtf
weight_quantity
1 tbsp.
kosher salt wtf
weight_quantity
0.25 tsp.
black pepper , ground wtf
weight_quantity
0.125 tsp.
green onion , grilled, 1-inch long wtf
weight_quantity
1.75 oz.
0.25 cup
To Prepare Steak:

1. Season steak with salt, pepper and ground ancho pepper. Marinate for 1 hour in refrigerator.

2. Cook steak on a hot grill to desired temperature.

CCP: Heat to a minimum internal temperature of 158°F for 1 minute.

 
To Prepare Tomato Sauce:

1. In a medium size pot heat olive oil.  Sauté onions and garlic. Cook for 5 minutes.

2. Add V8® Spicy Hot Vegetable Juice and tomatoes. Simmer for 25 minutes on low heat.

3. Add ground ancho pepper and black pepper. Let simmer for 10 more minutes.

4. Puree mixture in blender until smooth. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

.
To Prepare Corn Relish:

1. In a medium mixing bowl, add roasted corn, diced grilled red onions, lime juice, olive oil, salt, pepper. Mix thoroughly. Reserve.

 
To Serve:

1. Using a #12 scoop, portion 1/3 cup corn relish in center of round dinner plate. 

2. Using tongs, top with 1 steak (about 4.5 ounces).

3. Using a 2-oz. ladle, drizzle ¼ cup sauce around dish. 

4. Using a scant # 100 scoop, garnish with about 1-1/2 teaspoons grilled onions. Serve immediately

A traditional Mexican must-have, this dish is made with marinated steak garnished with corn relish and ancho chili tomato sauce.

  • Total time: 130 minutes
  • Servings: 8
Ingredient Weight Measure
beef skirt steak 3.0 lb. 48
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
ancho chili powder 1 tbsp.
olive oil 1 tbsp.
onion , sliced 9.0 oz. 2 cup
garlic , peeled, chopped 1.0 oz. 1.5 tbsp.
Spicy Hot V8® 2 cup
whole roasted tomatoes 16.0 oz. 2 cup
ancho chili powder 1 tbsp.
black pepper 0.125 tsp.
frozen roasted corn 10.5 oz. 2 cup
red onion , grilled, diced 7.0 oz. 1.25 cup
lime juice 0.25 cup
olive oil 1 tbsp.
kosher salt 0.25 tsp.
black pepper , ground 0.125 tsp.
green onion , grilled, 1-inch long 1.750 oz. 0.25 cup
To Prepare Steak:

1. Season steak with salt, pepper and ground ancho pepper. Marinate for 1 hour in refrigerator.

2. Cook steak on a hot grill to desired temperature.

CCP: Heat to a minimum internal temperature of 158°F for 1 minute.

 
To Prepare Tomato Sauce:

1. In a medium size pot heat olive oil.  Sauté onions and garlic. Cook for 5 minutes.

2. Add V8® Spicy Hot Vegetable Juice and tomatoes. Simmer for 25 minutes on low heat.

3. Add ground ancho pepper and black pepper. Let simmer for 10 more minutes.

4. Puree mixture in blender until smooth. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

.
To Prepare Corn Relish:

1. In a medium mixing bowl, add roasted corn, diced grilled red onions, lime juice, olive oil, salt, pepper. Mix thoroughly. Reserve.

 
To Serve:

1. Using a #12 scoop, portion 1/3 cup corn relish in center of round dinner plate. 

2. Using tongs, top with 1 steak (about 4.5 ounces).

3. Using a 2-oz. ladle, drizzle ¼ cup sauce around dish. 

4. Using a scant # 100 scoop, garnish with about 1-1/2 teaspoons grilled onions. Serve immediately

Made with:

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