Wendy Williams: Sunny Anderson Grilling Recipes
Sunny Anderson shared her favorite grilling ideas with Wendy Williams, like this Southwestern Carne Asada Wraps Recipe and a Summer Corn Salad. You can see her hosting The Kitchen every weekend on Food Network.
Wendy Show: Sunny Anderson Grilling for Heroes Cookbook
Anderson is working on the Grilling for Heroes cookbook with the Propane Education Research Council. As an “Army brat and Air Force vet,” she said that this cause touches her personally. You can share your own recipes and stories for the charity cookbook at the Grilling for Heroes website.
Wendy Williams: Sunny Anderson Southwestern Carne Asada Wraps Recipe Ingredients
Sign me up for anything that involves avocado, cilantro, and crema. (Sunny said that the distaste for Cilantro, or the idea that it tastes like soap, may be genetic. I have never heard that before!)
Wendy said that you can use Boston Lettuce to replace the wrap if you want to skip the calories from the tortilla.
- 1 lb thin sliced Top Round Beef (or use Flank Steak)
- 1 tbsp ground Cumin
- 2 cloves smashed Garlic
- 1 tbsp fresh Lime Juice
- 1 packet Sazon Seasoning
- 1 tbsp Hot Sauce
- 2 chopped Scallions
- 1 tbsp Olive Oil
- Salt & Pepper
Avocado Spread Ingredients
- 2 ripe Avocados
- 1/2 cup chopped Cilantro
- 7 pickled, chopped Jalapeno slices
- 1/4 cup Mexican Crema
- 2 seeded, chopped Roma Tomatoes
- 2 tbsp pickled Jalapeno Juice
Sunny Anderson: Wendy Williams Southwestern Carne Asada Wraps Recipe Directions
- Marinate beef in a zip-top bag with cumin, Sazon, hot sauce, scallions, garlic, olive oil, salt and pepper. Press out the air from the bag.
- Refrigerate beef to marinate at least six hours, or overnight.
- Take the meat out of the fridge two hours before cooking, so it can come to room temperature.
- Heat a seasoned grill (or use a grill pan) on medium high.
- Take meat out of the bag and shake off excess marinade.
- Grill beef on one side about six minutes.
- Flip and cook another few minutes.
- Transfer to a cutting board and let rest 15 minutes.
- Chop beef. Sprinkle with lime juice and set aside.
- Combine avocado ingredients and mash until smooth; adjust seasoning to taste.
- Warm tortilla wraps in the oven on low heat if necessary (or use the microwave).
- Layer lettuce, cilantro, avocado spread, and beef in the wraps.
- Top with more lettuce and wrap tightly, securing with a toothpick (or wrap in parchment).
- Serve wraps at room temperature or chilled.