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Carne Asada Ranchera

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by Santos Jimenez

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Succulent char-grilled skirt steak, cooked to perfection. Paired with cactus, chopped romaine lettuce, sliced onions, and sliced tomato. Served over a bed of authentic Mexican rice.

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Nutritional facts

Protein

49g

Carbs

67g

Calories

730

Fat

30g

Ingredients

Canola and Olive Oil Blend, Nopales in Brine, Plum Tomato, Romaine Lettuce, Onion Powder, Garlic Powder, Black Pepper, Cilantro, Garlic, Onion, Jasmine Rice, Kosher Salt, Chile de Arbol, Green Peas, Carrots, Chicken Base, Skirt Steak

Reviews

3.7

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Based on 11 reviews

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Steak and sauce were excellent. Salad doesnt sty fresh long note to self. Rice was so good just wanted more.

Paula Rivera · 07/23/23

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About Santos Jimenez

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Chef Santos Miguel Jiménez was born in Mexico City but was raised by parents from the regional culinary destination of Oaxaca who were bakers by trade and directly contributed to his interest in cooking. In 1993, Jiménez immigrated to the United States with the sole purpose of expanding his culinary training and professional experience. Jiménez began his restaurant experience in the U.S. as a dishwasher at an Italian restaurant but quickly moved into a cook role when the restaurant needed to fill an empty spot — Jiménez hasn’t looked back since. He rose to pantry or prep chef in a short time, but got an itch to expand his culinary focus. A few years later he earned a sous chef position at P.F. Chang’s, which he held for four years. He then worked for seven years at Boom Noodle, where he was promoted to chef, and then for four years at Wild Ginger as head chef. Jiménez is dedicated to excelling in the restaurant industry, building successful teams and creating dishes that showcase his years of effort and experience across different culinary traditions. In his own words: "Nothing has been easy, but the time has come to share with even more people a little of what I have learned in my culinary career and the flavors of my Dear Mexico — the recipes that I have engraved in my hands."

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