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Know Your Fire Fridays: Carne Asada

Carne asada is more than just sliced grilled steak, it’s the equivalent to describing the social BBQ event. So when preparing a Carne Asada, you are really creating a social experience.

The Spanish name Carne Asada translates to roasted beef, meaning grilled marinated beefMexico is its origin, which lucky for us, this dish spread to America's bordering states Arizona, California and Texas. I've had some of the best carne asada while in San Antonio. Keep in mind, it's the marinade that really makes the difference here. 

The accompaniments are just as important as the beef itself. It must include a good pico de gallo (salsa) and naturally ripened avocados (when available); which will set it apart from just ordinary grilled steak. 

Serving Suggestions:

To improve on the juicy charred steak presentation, wrap in freshly made, warmed tortillas from the griddle.

The grilled sliced steak can be served simply as the main ingredient with fresh lemon or lime and chopped cilantro.

Other accompaniments; grilled sweet onions, quesso, and frijoles charros (cowboy beans).  

Carne Asada 
recipe by Chef George Hirsch | Makes 10-12 servings
Adapted from Adventures in Grilling with George Hirsch 

3 pounds flank or skirt steak, trimmed 
1 package corn or flour tortillas, 4-5 inch size
1/4 cup olive oil
1/4 cup parsley, washed, dried and chopped
1/4 cup cilantro, washed, dried and chopped
juice from 3 fresh limes, about 6 Tablespoons
1 Tablespoon red wine vinegar
4 cloves garlic, chopped
2 fresh jalapenos, seeded and chopped
2 teaspoons chili powder
1 teaspoon cumin seeds, toasted
pinch of sea salt 
Freshly ground black pepper
1 ounce of tequila

In a small food processor mix parsley, cilantro, lime juice, vinegar, garlic, jalapenos, chili powder, cumin seeds, salt, fresh ground pepper, and olive oil just until blended.  Add tequila and pour marinade over steak. Allow to marinate for at least 1 - 4 hours. 

Light a grill on high or use an iron grill pan on the stovetop. 

Grill until the meat is charred on the outside and rare within, about 4-5 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Warm tortillas on a griddle or pan, and serve with desired toppings and pico de gallo.

For Taco Toppings:

Use fresh chopped sweet onion, ripe avocados, tomatoes and queso fresco. 


Brooklyn Crafted

The butcher block is crafted from Brooklyn, not the brownies. 

George's Double Chocolate Brownies on Brooklyn Butcher Block

Nils is is the craftsman or artisan “maker” behind his custom woodwork from Brooklyn Butcher Blocks. I have been proud to use his wood butcher blocks on George Hirsch Lifestyle and carry them with me on other appearances such as The Today Show and Fox and Friends. Visit Nils’s website and order your custom block today. His passion shows is in every project, tell him George sent you!

An often requested recipe from George Hirsch Lifestyle, it is ideal for every occasion. Enjoy as is or upgrade by topping with your favorite ice cream. The brownie derives its character from a deep rich cocoa base for the chocolate flavor.

George’s Double Chocolate Brownies

Makes 12-18 Brownies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) sweet butter, softened at room temperature

2 cups granulated sugar

4 eggs, beaten

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips

Preheat the oven to 350 degrees. 

Grease and flour an 8 x 12 x 2 inch-baking pan.

In a small bowl, mix flour, baking powder, baking soda and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar, cream on high speed for 2 minutes, until light and fluffy. 

On a low speed add vanilla and eggs, one at a time, stopping machine to scrape down the bowl well after each addition. On a low speed add flour and cocoa powder to the butter mixture and mix just until flour is absorbed. Do not over mix. 

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut; mix 3/4 of coconut with pecans and chocolate. 

Using a spatula, spread the batter into baking pan making sure the batter is spread evenly and smooth. 

Bake for 25-30 minutes. Caution to not over bake. Brownies are baked when pressed cakes springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours and cut the brownies into rectangle or square pieces.


Happy September

Wishing you all a Happy & Safe Labor Day!




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