Carne Asada – Grilled Flank Steak

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  6 servings.

Ingredients:

1 small white onion, grated

2 tablespoons (30 ml) chopped fresh oregano

3 tablespoons (45 ml) olive oil

1 teaspoon (5 ml) ground cumin

2 cloves garlic, minced

2 limes, juice

1/8 teaspoon (0.75 ml) salt

1/8 teaspoon (0.75 ml) ground pepper

2 pounds (907 g) beef flank steak, trimmed

2 green bell peppers

2 red bell peppers

2 tablespoons (30 ml) vegetable oil

 

To serve:

12 corn tortillas, warmed

1/2 cup (120 ml) queso fresco, optional

1 cup (240 ml) tomato salsa, optional

1 cup (240 ml) tomatillo salsa, optional

 

Method:

Preheat oven to 450 F (230 C).

In medium bowl, stir together onion, oregano, olive oil, cumin, garlic, lime juice, salt, and pepper.

Add flank steak to the bowl and massage marinade into the steak.

Cover and refrigerate for one to two hours.

While steak marinates, place whole red and green peppers on a lined baking sheet, then roast in the oven for twelve to fifteen minutes, or until evenly charred.

Set peppers aside to cool to room temperature.

Once cool enough to handle, peel, core, and seed the peppers, then slice into strips and set aside.

To cook the steak, heat oil in a grill pan or a large skillet over medium-high heat.

When hot, remove the steak from the marinade and cook for four to five minutes per side, or until the steak starts to release its juices.  Set aside to rest for three to four minutes, keeping warm.

When rested, slice the steak thin, against the grain, and serve warm with tortillas, roasted peppers, queso fresco, tomato salsa, and tomatillo salsa.