Carne Asada with Rajas con Crema and Cilantro Lime Rice

Carne Asada with Rajas con Crema and Cilantro Lime Rice ingredients

• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp olive oil
• 3 cloves garlic
• 1/4 cup cilantro
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs skirt steak
• 3 poblano peppers
• 1/2 white onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1/2 cup Mexican crema or sour cream
• 1/4 cup milk
• 2 tbsp fresh cilantro
• 1/2 tsp salt
• 1.5 cups basmati or long-grain rice
• 1 tbsp olive oil
• 2 cloves garlic
• 2.5 cups chicken broth
• 2 tbsp lime juice
• 1/4 cup fresh cilantro
• 1/2 tsp salt

How to make Carne Asada with Rajas con Crema and Cilantro Lime Rice

1. Prepare the Carne Asada Marinade: In a shallow dish or large zip-top bag, combine 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1/4 cup chopped cilantro, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Add the 1.5 lbs skirt steak, ensuring it's fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor.
2. Start the Cilantro Lime Rice: Rinse 1.5 cups basmati or long-grain rice under cold water until the water runs clear. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn it.
3. Add the rinsed rice to the saucepan and toast for 2-3 minutes, stirring frequently, until the grains are slightly translucent. Pour in 2.5 cups chicken broth and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and the rice is tender.
4. Prepare the Rajas con Crema: Preheat your oven broiler to high or heat a cast-iron skillet over high heat. Place the 3 poblano peppers directly on a baking sheet under the broiler or in the hot skillet, turning every few minutes until the skin is completely charred and blistered on all sides, about 8-12 minutes.
5. Transfer the roasted poblanos to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. Once cooled, peel off the charred skin, remove the stems and seeds, then slice the poblano flesh into thin strips (rajas).
6. In a separate skillet, heat 1 tbsp olive oil over medium-high heat. Add 1/2 sliced white onion and cook for 5-7 minutes until softened and lightly caramelized. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
7. Add the poblano strips to the skillet. Stir in 1/2 cup Mexican crema (or sour cream) and 1/4 cup milk. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until slightly thickened. Stir in 2 tbsp fresh cilantro and 1/2 tsp salt, then set aside and keep warm.
8. Grill the Carne Asada: Preheat your grill to medium-high heat (about 400-450°F). Remove the skirt steak from the marinade, letting any excess drip off. Discard the remaining marinade.
9. Place the steak on the hot grill and cook for 3-5 minutes per side for medium-rare, or longer for desired doneness, until it reaches an internal temperature of 130-135°F for medium-rare. Allow the steak to rest on a cutting board for 5-10 minutes before slicing to redistribute juices.
10. Finish the rice: While the steak rests, uncover the rice, fluff it gently with a fork, and stir in 2 tbsp lime juice and 1/4 cup fresh cilantro.
11. Slice the carne asada against the grain into thin strips. Serve immediately with generous portions of the creamy rajas and cilantro lime rice on the side.

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