Carne Asada Fajitas

FAJITA - CLOSE UP -SMALL

A friend recently asked me if we had featured a recipe for Carne Asada on our blog. Considering how much I love Mexican food I was surprised to realize that we hadn’t yet tried to make this tasty Tex-Mex staple. We HAVE posted a beef fajita recipe but that was the infamous post during which we lit our balcony on fire so we don’t really count that (or like to think about it.) Obviously this Carne Asada-less situation had to be remedied immediately so the very next weekend we made Carne Asada and folded the meat into our warm homemade tortillas along with grilled veggies, cheese, guacamole, and sour cream. Our Carne Asada, or “grilled meat,” recipe incorporates some of my favorite flavors (lime, jalapeno, and cilantro!) into a zesty marinade that tenderizes and flavors a cut of meat that is inherently tough. On the grill, the meat becomes a rich medium brown on the outside and a juicy pink on the inside that made Nathan and I oooh and ahhh in anticipation.

When we go to a Mexican restaurant for the first time we always order the fajitas as the benchmark for the quality of the restaurant. If we had ordered these Carne Asada fajitas in a restaurant I would not have been disappointed!

VINA ZACO RIOJA - SMALL Katryn’s Wine Pairing: Vina Zaco Rioja
Rating: 8.5 out of 10.0

I deliberated about whether to pair these fajitas with a white wine or a red wine. I thought that white might be better with the bright flavors of the lime and cilantro but I ultimately chose a Spanish red to compliment the rich flavors of the steak. Good choice! The wine deepened all the savory flavors of meal and introduced other fruity flavors (mostly blackberry and cherry.) I thought I only liked margaritas with Mexican food but this was a great pairing!
 
 

PACIFICO - SMALL Nathan’s Beer Pairing: Pacifico
Rating: 7.0 out of 10.0

Typical of Mexican beers, this light lager was made to pair with food like our fajitas. Much like its more well-known cousin Corona, Pacifico is an easy drinking beer with a slightly sweet aroma and light biscuity flavors that finishes dry. You can drink copious amounts of this sitting by the pool or use it to wash down spicy Mexican dishes like we did!

Carne Asada:

Adapted from this recipe.

Ingredients:

For Marinade:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

For fajitas:

1 pound flank or skirt steak, trimmed of excess fat
½ red bell pepper, cut into strips
½ green bell pepper, cut into strips
½ yellow bell pepper, cut into strips
1 red onion, cut into strips
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper

Directions:

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up well to combine.

Lay the flank steak in a large baking dish and pour the marinade over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (we used our grill pan).
Take your sliced veggies, drizzle them with olive oil, and sprinkle with salt and pepper.
Brush the grates or pan with a little oil. Place all the veggies on the pan and grill until slightly soft and has some of those awesome grill marks. Place veggies into a bowl and cover with aluminum foil to keep them warm. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

To make the fajitas, lay some of the beef down the center, and cover with the grilled veggies, cheese, sour cream, and guacamole.

Homemade Tortillas: 

Follow this link to find our recipe for homemade tortillas and some tasty ceviche!

FAJITA SPREAD 2 - SMALL

One Response to Carne Asada Fajitas

  1. Elizabeth says:

    This Looks Delicious!

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