Carne Asada conRajas
"Carne asada is steak grilled over a fire and then sliced thinly. 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, sautéed poblano 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..."
INGREDIENTS
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1/3 cup olive oil
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1/4 cup soy sauce
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1/4 cup fresh lime juice
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4 to 5 cloves garlic, peeled
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3 tablespoons dark brown sugar or Mexican brown sugar
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2 teaspoons pepper
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1 tablespoon ancho chili powder
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2 teaspoons cumin, plus more for sprinkling on the steak before you grill it
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1 tablespoon Mexican oregano
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2 tablespoons cilantro
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1 1/2 to 2 pounds flank steak
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Mesquite charcoal or chips, or grill pan
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2 tablespoons olive oil
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2 large onions, peeled, halved, and cut into 1/4-inch thick slices
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8 medium poblano peppers, roasted, peeled, stemmed, seeded, and cut into 1/2-inch thick strips (note: If you would like a little more heat, leave some seeds.)
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2 cloves garlic, finely chopped
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1/2 teaspoon Mexican oregano
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1/2 cup crema Mexicana or heavy cream
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Salt and freshly ground black pepper
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Cotija cheese for garnishing
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Chopped cilantro for garnishing
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Lime wedges for serving
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