Grilled Carne Asada with Poblano Rajas

Name: Grilled Carne Asada with Poblano Rajas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Oaxacan
Ingredients: 2 pound skirt steak; 0.25 cup orange juice; 0.25 cup lime juice; 3 tablespoon olive oil; 4 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon dried Mexican oregano; 0.25 teaspoon cayenne pepper; 1 teaspoon salt; 0.5 teaspoon black pepper; 3 poblano peppers (large); 1 yellow onion (large, sliced into strips); 15 corn tortillas; 1.5 cup pico de gallo; 0.5 cup cotija cheese (crumbled)

Flavorful marinated skirt steak grilled to perfection, served with smoky poblano and onion rajas, warm corn tortillas, and fresh pico de gallo, epitomizing a festive Oaxacan meal.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 5
Cuisine: Oaxacan
Difficulty: Medium
Cost: $7.25/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound skirt steak
0.25 cup orange juice
0.25 cup lime juice
3 tablespoon olive oil
4 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon dried Mexican oregano
0.25 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon black pepper
3 poblano peppers (large)
1 yellow onion (large, sliced into strips)
15 corn tortillas
1.5 cup pico de gallo
0.5 cup cotija cheese (crumbled)

Instructions

In a shallow dish or large resealable bag, combine the orange juice, lime juice, 2 tablespoons olive oil, minced garlic, ground cumin, dried Mexican oregano, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the skirt steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
While the steak marinates, prepare the poblano rajas: Roast or grill the poblano peppers until charred and softened. Place them in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds and stem, and slice into thin strips. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced yellow onion and cook until softened, about 5 minutes. Add the sliced poblano peppers and cook for another 5-7 minutes, until tender and slightly charred. Season with salt and pepper to taste.
Preheat your grill to medium-high heat. Remove the steak from the marinade and pat dry. Grill for 3-5 minutes per side for medium-rare, or longer to your desired doneness. Skirt steak cooks quickly.
Transfer the grilled steak to a cutting board and let rest for 5 minutes before slicing against the grain into thin strips.
Warm the corn tortillas. Serve the sliced carne asada with the poblano rajas, warm corn tortillas, and optional pico de gallo and crumbled cotija cheese.

Notes

Skirt steak is best cooked to medium-rare to medium for tenderness. Overcooking can make it tough. Slice against the grain for maximum tenderness.

Nutrition (per serving)

Calories: 590
Protein: 52.5 g
Carbohydrates: 38 g
Fat: 28.5 g
Fiber: 8.5 g
Sodium: 1200 mg
Saturated Fat: 9.5 g
Sugar: 5.1 g
Cholesterol: 130 mg