I lived in southern California for about two years, volunteering as a religious minister, and as a side benefit I was able to enjoy the authenticity of real home cooked mexican food from 100% real latino madres. This included fresh grilled carne asada - which literally translated means 'grilled meat'. It generally referred to beef though. It was always served with freshly warmed corn tortillas and rice and beans. Thank you, to all the wonderful women (and a few men) who served us dinners and meals while we served your communities.
This recipie is inspired by my time working with the latino community. Most people were from Mexico, but occasionally we got come people from other Spanish speaking countries - Guatemala, Honduras and El Salvador most notably. If you like red meat, you will like this. Enjoy!
|This is very rare meat. I like mine medium rare, so I cook it rare as a flank, and then once I add it to the hot veggies, it cooks a bit more. This batch was on the more rare side of med. rare - but I love it!|
|Ahhhhh. Bright golden sun, as shown in picture, is not included.|
|Up close and personal. The party is about the begin!|
2 bell peppers - pick your favorite flavors(s), cut into slices
1 med onion, sliced
Cilantro Lime Mix:
1/4 cup fresh cilantro
2 garlic cloves, crushed
3 Tablespoon lime juice
2 T olive oil
1/2 t ground cumin
1/2 t chili powder
Marinate, in Mix 5-20 mins (or overnight, depending on how you like it):
1 lb flank steak
10-15 warm tortillas
Heat nonstick pan to med high heat. Sear flank steak on every side, quickly. Then 2 mins on each side. Place into preheated oven (400*) for 6 mins (while cooking onions/peppers).
Add olive oil to original pan, add veggies, and stir occasionally until desired tenderness. Remove the pan from the hot unit right before they're done.
Remove steak, slice, and add to veggie mix. Serve hot, and enjoy with friends.
Marinate steak in Cilantro Lime Mix. Sear, place in oven. Sautee pepers and onions. Slice steak, add to veggies. Serve hot.