Thursday, August 27, 2015

Made With Chobani: Carne Asada with Mexican Style Corn


Carne Asada is probably one of my favorite meals. I wanted to lighten it up a bit for you guys so I decided to tweak the recipe to make it with Chobani Greek Yogurt. Not only does this cut down on the calories, but it also adds a layer of flavor to the whole dish. For this recipe I used the 0% Plain, but they make a 2% plain that would work great for this as well. I added some to the marinade in order to help it stick to the steak and add some tang. Then, I switched out some of the mayo for the yogurt in the cilantro lime sauce on the corn to make it lighter. Finally, I replaced the sour cream as a garnish on the tacos with more yogurt. This recipe serves about 4 people. 

Ingredients:
8 corn tortillas
8 ears of corn
1 pound skirt steak 
Cotija cheese for garnish
Chopped onion for garnish (about 4 TBS)

For the Marinade
4 oz Chobani Greek Yogurt
Juice of 1.5 limes
1.5 oz of orange juice
1 TBS Worcestershire sauce
Splash of red wine
3 green onions chopped into one inch sections
2 cloves of garlic, minced
1 TBS chopped cilantro 
Salt and pepper to taste

For the Cilantro Lime Sauce
1 raw jalapeño, de-seeded 
2 cloves garlic, minced
Juice of 1/2 a lime
1/3 cup Chobani Greek Yogurt 
1/4 cup of mayo
1/2 cup of cilantro
Pinch of salt

For the Guacamole
1 avocado
Juice of 1/2 a lime
1/2 tomato de-seeded 
1 clove of garlic, minced
1/2 raw jalapeño
1.5 TBS onion
Pinch of salt

Directions: 
Whisk together Chobani, lime juice, orange juice, Worcestershire, red wine, salt + pepper, and garlic for the marinade. Then add green onion, garlic, and cilantro. Marinade steak in a non-reactive bowl or zipper bag for 1-4 hours, turning occasionally. Skirt steak can be hard to find so feel free to substitute with sirloin if your grocery store or butcher doesn't have it. 

While the steak is marinading in the fridge, make your cilantro lime sauce for the corn. Take jalapeño, garlic, lime juice, Chobani, mayo, salt, and cilantro and blend in a blender or food processor until completely liquified. You just want to make sure there are no huge chunks of cilantro in the sauce. Keep chilled until it's time to top your corn.

When you're ready to cook your steak, take it out of the fridge and chop it into bite-size cubes before grilling. This allows more surface area of the steak to become caramelized, giving it more flavor. I used a silicone grilling matt on the grill so that the cubes wouldn't fall through. Cook over medium-high heat until the steak reaches your desired doneness. At the same time either spray your corn with non-stick spray or brush with oil/butter and grill it turning occasionally. 

Mix up your guacamole while the corn and steak cool, I find they're best served at about room temperature. Feel free to substitute your favorite recipe for guacamole, the ingredients above just indicate how I make mine. Or you can feel free to add or omit any ingredients that you might like or dislike. 

Now you're ready to plate it all up! I give each person two tortillas and fill with a generous portion of steak, then top the taco off with raw onion, cotija cheese, and a dollop of Chobani in place of sour cream. Place an ear of corn on each plate, drizzle with cilantro lime sauce, and top with cotija cheese. I serve the guacamole on the side in a small bowl so people can decide if they want it on the tacos or with chips. 

Be sure to head over to my Instagram for a bonus recipe for the Key Lime Pie Margarita that I made to go along with this and check out more fun and innovative ways to cook with Chobani by visiting the recipes section of their website. Lastly, you can participate in this as well! Share your favorite recipes using Chobani and use the hashtag #madewithchobani. 

This was not a sponsored post. I use and love Chobani and enjoy making healthier versions of my favorite foods.

5 comments:

  1. This looks delicious, and my family loves Greek yogurt, so I will have to give it a try. The plate and royal blue napkin really add a bright touch to the meal.
    www.preppymountainfarmhouse.com

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  2. YUM!!! These sound wonderful. I definitely want to try this recipe! Thanks for sharing, and your photos are gorgeous!

    xo. A Peachy Sonder

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  3. This looks amazing! I love the idea of using Greek yogurt in food to lighten things up! xx

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  4. need to try! This is my fav yoghurt

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