Rick Bayless Carne Asada Dinner

rickbayless.com

RDUB in Monroe

4 garlic cloves, unpeeled

¼ cup fresh lime juice

¼ cup vegetable or olive oil

2 teaspoons dried Mexican oregano (rubbed between your palms if leaves are whole)

½ teaspoon fine salt

½ teaspoon fresh black pepper, preferably coarsely ground

4 outer skirt steaks, each about ½ inch thick (I typically buy about 6-ounce steaks) OR 4 ribeye, strip or tenderloin steaks, each ¾ to 1 inch thick (most of us choose special occasion steaks that are 6 to 10 ounces, depending on the crowd and occasion)

2 ripe avocados, cut in half, pit removed, flesh scooped from the skin

2 or 3 bacon slices (cut crosswise into ½-inch pieces) OR ¼ cup (or more) fresh Mexican chorizo, any casing removed

2 15-ounce cans pinto beans

1 cup beer, water or broth (chicken or beef)

¼ cup coarsely chopped cilantro

2 pickled jalapeños, cut into small dice (optional)

Note: Ingredients may have been altered from the original.

Directions at rickbayless.com

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