Carne Asada con Rajas
Prep Time
10mins
Time to Table
30mins
Servings
4
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Ingredients
- 1 1/2 cups Daisy Sour Cream
- 1/3 cup milk
- 6 Poblano chiles
- 4 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1 1/2 pounds flank steak
- 2 white onions, sliced
- 2 garlic cloves, sliced
- 1/2 teaspoon salt
Ingredients
- 1 1/2 cups Daisy Sour Cream
- 1/3 cup milk
- 6 Poblano chiles
- 4 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1 1/2 pounds flank steak
- 2 white onions, sliced
- 2 garlic cloves, sliced
- 1/2 teaspoon salt
Directions
- In a small bowl, mix the sour cream with milk until well incorporated and set aside.
- On the stove over an open gas flame, place 1 Poblano chile and roast until charred on all sides, turning with tongs. Repeat for all Poblanos. Place charred chiles in a plastic bag and let them steam for 3 minutes. Peel the chiles under running water by rubbing the skin off with fingers. Cut pepper in half and remove the stem, seeds, and veins. Slice into stripes.
- Heat a grill pan over high for about 2-3 minutes. Lower the heat to medium high-heat.
- Meanwhile, rub canola oil and kosher salt on both sides of the steak. Place the steak on the grill pan and cook, turning once, for about 6 to 8 minutes. Cover the pan and lower the heat to low. Cook another 4 to 6 minutes, or until internal temperature has reached 145 degrees.
- In a 12-inch non-stick pan, heat the remaining 2 tablespoons oil over medium high heat. Stir in the onions and cook for about 2 to 3 minutes or until transparent.
- Add the garlic and cook for 1 minute. Stir in the Poblanos and cook for 1 minute, or until heated through. Add the salt.
- Remove from the heat. Wait 3 minutes and then add the sour cream sauce, constantly stirring, until the cream is heated through.
- Serve immediately on the side, with the steak.
- Calories:564
- Cholesterol:168
- Dietary Fiber:5
- Protein:43
- Sodium:741
- Total Carbohydrate:21
- Total Fat:32