Recipe

Carne Asada con Rajas

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by Waverly

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by Waverly

This recipe was entered in the contest for Your Best Flank Steak

This recipe was entered in the contest for Your Best Chili Pepper Recipe
laurenewe's Testing Notes: A sweet and savory marinade gives the beef all the flavor it needs to stand on its own, but this recipe includes a bonus, rajas. Smokey poblanos keep stride with the fired-on-a-grill flavor...
A sweet and savory marinade gives the beef all the flavor it needs to stand on its own, but this recipe includes a bonus, rajas. Smokey poblanos keep stride with the fired-on-a-grill flavor of the steak, making this duo a perfect pair. - laurenewe

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Chef
Waverly's Notes: Carne asada is steak grilled over a fire and then sliced thin. The thin pieces are perfect for rolling into tortillas as in a "taco al carbon". Here, we take the slices of deliciously mesquite...
Carne asada is steak grilled over a fire and then sliced thin. The thin pieces are perfect for rolling into tortillas as in a "taco al carbon". Here, we take the slices of deliciously mesquite grilled flank steak and serve them with a side of rajas, sauteed poblanos peppers and onions. To complete the meal, we add a side of refried black beans and then sprinkle cotija cheese over the top. Tortillas are always welcome but they are on the side.
I know that it looks like there are lots of steps and ingredients, but this meal comes together quickly. That makes it perfect for any weeknight, but it is nice enough for entertaining friends.
Enjoy. - Waverly

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Serves 4-6

For the Carne Asada:

1/3 cup olive oil Ask a question about this ingredient

1/4 cup soy sauce Ask a question about this ingredient

1/4 cup fresh lime juice Ask a question about this ingredient

4-5 cloves garlic, peeled Ask a question about this ingredient

3 tablespoons dark brown sugar or Mexican brown sugar Ask a question about this ingredient

2 teaspoons pepper Ask a question about this ingredient

1 tablespoon ancho chili powder Ask a question about this ingredient

2 teaspoons cumin, plus more for sprinkling on the steak before you grill it Ask a question about this ingredient

1 tablespoon Mexican oregano Ask a question about this ingredient

2 tablespoons cilantro Ask a question about this ingredient

1 1/2 - 2 pound flank steak Ask a question about this ingredient

Mesquite charcoal or chips Ask a question about this ingredient

For the Rajas:

2 tablespoons olive oil Ask a question about this ingredient

2 large onions, peeled, halved, and cut into 1/4 - inch thick slices Ask a question about this ingredient

8 medium poblano peppers, roasted, peeled,stemmed, seeded, and cut into 1/2-inch thick strips (note: polanos are relatively mild. If you would like a little more heat, leave some seeds) Ask a question about this ingredient

2 cloves garlic, finely chopped Ask a question about this ingredient

1/2 teaspoon Mexican oregano Ask a question about this ingredient

1/2 cup crema Mexicana or heavy cream Ask a question about this ingredient

salt and freshly ground black pepper Ask a question about this ingredient

cotija cheese for garnishing Ask a question about this ingredient

chopped cilantro for garnishing Ask a question about this ingredient

lime wedges for serving Ask a question about this ingredient

MARINATE THE STEAK THE NIGHT BEFORE: In a blender, combine olive oil, soy sauce, lime juice, garlic, and seasonings. Blend until everything is combined. Place the flank steak as flat as possible in a gallon-size freezer bag and pour the marinade into the bag. Seal the bag and place in refrigerator for 1-12 hours.
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PREP THE GRILL AND THE STEAK: Remove the steak from the marinade and pat dry with paper towels. Discard the marinade. Season meat with a sprinkle of cumin and a generous amount of kosher salt and freshly ground black pepper on both sides. Let sit at room temperature while you prepare a hot fire. Use mesquite chips for their great flavor. **AT THIS POINT, SKIP DOWN TO STEP 4 AND MAKE THE RAJAS. KEEP THEM WARM WHILE YOU GRILL THE STEAK. When the coals are coated with grey ash and you cannot keep your hand above the grate for more than a minute, you have a hot fire that is ready for the steak. Place the steak directly over the hot coals. Grill each side until it is charred but the center is rare to barely medium rare. Start with 1-3 minutes per side. Cooking time will depending on your fire and the thickness of the steak. If 3 minutes doesn't get it, move the steak to the cool side of the grill and check every minute. Don't overcook and remember that the meat will continue to cook while it rests.
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LET STEAK REST AND THEN SLICE: When the steak is done, remove it from the grill and let it rest 5-10 minutes. This gives the juices inside time to be reabsorbed. Also, the steak will continue to cook. Slice steak across the grain into 1/4 - 1/2-inch slices. Cover to keep warm while you make the rajas.
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SAUTE PEPPERS AND ONIONS: In a large skillet, heat the olive oil over MEDIUM heat. When the oil is hot, add the onions and cook until they are beginning to brown, about 8 minutes. Add the poblanos and garlic. Cook until peppers are tender/crisp, 3 - 4 minutes more. Add the oregano and crema. Stir to combine. Cook the rajas over LOW heat until the crema has reduced just a bit so that the onions and peppers are coated but not drowning in it. Season to taste with salt and freshly ground black pepper.
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SERVE: Spoon a generous amount of rajas onto each plate. Place some refried black beans alongside. Place 2-3 slices of carne asada on top of the rajas. Sprinkle with cotija cheese and then garnish with fresh cilantro and a wedge of lime.
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