Carne Asada With Fajita Vegetables Recipes

CARNE ASADA

Steps:

• Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
• In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
• Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
• Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
• Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
• If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!

CARNE ASADA FAJITAS

Steps:

• In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak. Cover, refrigerate for 1-8 hours.
• Remove from marinade and slice the flank steak with the grain in half.
• Skewer the bell peppers and onions like a kebob.
• Wrap the tortilla shells in foil.
• Mix the fajita seasoning and vegetable oil right before putting the vegetables on the grill to avoid it getting too thick.
• Grill the peppers and onions over preheated medium high grill, basting periodically with fajita/oil mixture until charred and vegetables are crisp tender. Approx 10-15 minutes.
• Move vegetables to a cool part of the grill and place steak over hottest part of the grill. Grill 3-5 minutes per side or until steak is medium. At the same time, place the tortilla packet on the grill. Turn the tortilla packet every few minutes to avoid burning the tortillas.
• Allow the steak to rest for at least 5 minutes before slicing thinly against the grain.
• While the steak is resting, remove the onions and peppers from skewers and chop into bite size pieces.
• Build your fajitas and enjoy! Great with guacamole and sour cream.

CARNE ASADA FAJITAS

Steps:

• Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined.
• Cover with plastic wrap to prevent browning.
• Make the rub: in a small bowl, combine all the rub ingredients.
• Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub.
• Let steak stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray the onion and bell peppers on both sides with oil.
• Grill over direct medium heat until tender, turning once; the onion will take 8-10 minutes and the bell peppers will take 6-8 minutes.
• Cut the onion and bell peppers into bite-sized pieces.
• Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.
• Remove from grill and let rest 3-5 minutes.
• Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once.
• To serve: cut the flank steak against the grain into ¼ inch slices.
• Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes.
• Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco to taste; wrap and serve warm.