Carne Asada con Rajas

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Prep Time

10mins

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Time to Table

30mins

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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

  1. In a small bowl, mix the sour cream with milk until well incorporated and set aside.
  2. 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.
  3. Heat a grill pan over high for about 2-3 minutes. Lower the heat to medium high-heat.
  4. 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.
  5. 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.
  6. Add the garlic and cook for 1 minute. Stir in the Poblanos and cook for 1 minute, or until heated through. Add the salt.
  7. Remove from the heat. Wait 3 minutes and then add the sour cream sauce, constantly stirring, until the cream is heated through.
  8. 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

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