Carne Asada con Rajas Recipe on Food52 (2024)

Grill/Barbecue

by: Waverly

July18,2011

4.8

4 Ratings

Carne Asada con Rajas Recipe on Food52 (1)

Serves 4 to 6

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Author Notes

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 —Waverly

Test Kitchen Notes

WHO: Waverly is a former lawyer, and a fantastic home cook.
WHAT: The spicy, simple, comforting meal we want to make year-round.
HOW: Marinate, make your rajas, then grill your steak. Eat.
WHY WE LOVE IT: This dish unites elements we'd eat all on their own: creamy, smoky rajas, and perfectly seasoned steak. Eaten together, it's perfection on a plate -- just add a squeeze of lime. —

Test Kitchen-Approved
Your Best Spicy Recipe Contest Finalist

What You'll Need

Ingredients

For the Carne Asada
¹/₃ cupolive oil
¹/₄ cupsoy sauce
¹/₄ cupfresh lime juice
4 to 5 cloves garlic, peeled
3 tablespoonsdark brown sugar or Mexican brown sugar
2 teaspoonspepper
1 tablespoonancho chili powder
2 teaspoonscumin, plus more for sprinkling on the steak before you grill it
1 tablespoonMexican oregano
2 tablespoonscilantro
1 ¹/₂ to 2 poundsflank steak
Mesquite charcoal or chips, or grill pan

For the Rajas
2 tablespoonsolive oil
2 large onions, peeled, halved, and cut into 1/4-inch thick slices
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.)
2 cloves garlic, finely chopped
¹/₂ teaspoonMexican oregano
¹/₂ cupcrema Mexicana or heavy cream
Salt and freshly ground black pepper
Cotija cheese for garnishing
Chopped cilantro for garnishing
Lime wedges for serving

Directions

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 to 12 hours.
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. (**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 to 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.
LET STEAK REST AND THEN SLICE: When the steak is done, remove it from the grill and let it rest 5 to 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.
SAUTÉ 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 to 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.
SERVE: Spoon a generous amount of rajas onto each plate. Place some refried black beans alongside. Place 2 to 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.

Tags:

Mexican
Beef
Cilantro
Cumin
Lime Juice
Oregano
Soy Sauce
Grill/Barbecue
Fourth of July
Memorial Day
Father's Day
Entree

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Recipe by: Waverly

peaceandloveinthekitchen.com

Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.

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23 Reviews

Darian August 1, 2021

We loved this recipe! It was really easy and came together quickly, yet felt like a special dinner. The combination of flavors and textures was perfect. I will definitely make this again.

Lisa D. August 11, 2015

This was excellent! I used a flat iron steak because it is a favorite cut of mine for fajitas and tacos al carbon, and made some shallow cuts in the meat to help the marinade soak in. I marinated 2 hours, and it was already good, but the rest was even better the next day.

Kathy January 1, 2015

Delicious! Put the meat in marinade in the morning. Threw it on the grill about 12 hours later. So flavorful & juicy. Enjoyed it for New Years eve with a yummy Malbec. Thank you for sharing this recipe.

whmcdevitt July 27, 2014

an amazing dish with such great debt of flavor. my guests were full of praise. it's an amazing meal. i will make this again and again! thanks for sharing!

whmcdevitt July 26, 2014

making this now for a summer dinner........my mouth is watering! I'll be back with all the rave reviews.......I already know this is a winner/keeper!

nicolas B. June 12, 2014

Im uruguayan, this is certainly a good dish, but the only uruguayan part is the meat. Which we cook on a fire grill, not a coal or gas, wood. Its usually served with some simple salads ("ensalada rusa" for instance, potato, carrot, peas, mayo) or vegetables cooked in the same fire.

Laila P. June 12, 2014

This looks delicious, but it is Mexican, not Uruguayan...