Carne Asada Fajitas
By Tested and perfected in the Sur la Table kitchen
Carne Asada Fajitas
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 3 whole dried ancho, guajillo, or pasilla chiles, stems and seeds removed
- 1 whole chipotle pepper, canned in adobo
- ⅔ cup freshly squeezed orange juice
- 1 tablespoon fresh lime juice, plus more to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 3 medium garlic cloves
- 1 cup fresh cilantro leaves, divided
- ½ tablespoon cumin seed, toasted and ground
- ½ teaspoon coriander seed, toasted and ground
- 1 tablespoon dark brown sugar
- Kosher salt
- 1 ½ pounds skirt steak (1 to 2 whole skirt steaks), trimmed
- Vegetable oil
- 1 large yellow onion, sliced into ¼" slices
- 1 red bell pepper, seeded and cut into ¼" slices
- 1 green bell pepper, seeded and cut into ¼" slices
For serving:
- Warm corn tortillas
- Lime wedges
- 1 small white onion, diced
- Fresh cilantro
- Guacamole
Great carne asada should have a flavorful marinade that does not overwhelm the smoky and juicy flavor of grilled beef. It should also be tender enough that you can eat it in a taco or fajita. Try finding one of each chile for a nuanced authentic flavor.
To a skillet set over medium heat, add the chiles and cook until toasted and fragrant, about 3 minutes. Transfer the chiles to a food processor and add the chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, ½ cup of the cilantro, cumin seed, coriander seed and brown sugar. Blend until smooth, about 1 minute. Taste and adjust the seasoning with salt and lime juice. Transfer half of the mixture to a large mixing bowl and the other half to a small bowl.
To prepare the marinade: To the large mixing bowl, add 1 teaspoon of salt. Stir to combine. Add the steak and stir to coat the steak thoroughly with the marinade. Cover the bowl with plastic wrap and transfer to the refrigerator. Refrigerate for at least 1 hour and or overnight.
Preheat the oven to 450°F and position a rack in the center.
To cook the onions and peppers: To a large skillet set over medium-high heat, add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the onions and cook, stirring occasionally, until slightly browned and translucent, about 5 minutes. Add the peppers and cook until the peppers begin to caramelize and soften, about 3 minutes. Season the onions and peppers with salt and pepper. Transfer to a serving bowl and tent with foil to keep warm.
To grill the steak: Set a grill pan over medium-high heat and heat until hot but not smoking. With a silicone pastry brush, brush the grates with vegetable oil.
Remove the steak from the marinade and wipe off the excess. Using tongs, place the steak onto the grill pan and cook until seared and caramelized on one side. Turn the steak and transfer the grill pan to the oven. Cook the steaks until well charred on the outside and an instant-read thermometer inserted into the thickest part of the steak reads 125°F, about 3 to 5 minutes. Transfer the steak to a cutting board and allow to rest for 5 minutes.
To serve: Slice the steak thinly against the grain and serve immediately, with the extra salsa, lime wedges, guacamole, onions, cilantro and tortillas on the side.
Recipe variations:
To a skillet set over medium heat, add the chiles and cook until toasted and fragrant, about 3 minutes. Transfer the chiles to a food processor and add the chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, ½ cup of the cilantro, cumin seed, coriander seed and brown sugar. Blend until smooth, about 1 minute. Taste and adjust the seasoning with salt and lime juice. Transfer half of the mixture to a large mixing bowl and the other half to a small bowl.
To prepare the marinade: To the large mixing bowl, add 1 teaspoon of salt. Stir to combine. Add the steak and stir to coat the steak thoroughly with the marinade. Cover the bowl with plastic wrap and transfer to the refrigerator. Refrigerate for at least 1 hour and or overnight.
Preheat the oven to 450°F and position a rack in the center.
To cook the onions and peppers: To a large skillet set over medium-high heat, add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the onions and cook, stirring occasionally, until slightly browned and translucent, about 5 minutes. Add the peppers and cook until the peppers begin to caramelize and soften, about 3 minutes. Season the onions and peppers with salt and pepper. Transfer to a serving bowl and tent with foil to keep warm.
To grill the steak: Set a grill pan over medium-high heat and heat until hot but not smoking. With a silicone pastry brush, brush the grates with vegetable oil.
Remove the steak from the marinade and wipe off the excess. Using tongs, place the steak onto the grill pan and cook until seared and caramelized on one side. Turn the steak and transfer the grill pan to the oven. Cook the steaks until well charred on the outside and an instant-read thermometer inserted into the thickest part of the steak reads 125°F, about 3 to 5 minutes. Transfer the steak to a cutting board and allow to rest for 5 minutes.
To serve: Slice the steak thinly against the grain and serve immediately, with the extra salsa, lime wedges, guacamole, onions, cilantro and tortillas on the side.
Recipe variations:
- Chicken breast can be easily substituted for steak in this recipe. Take care to cook the chicken to 165°F before slicing.