MARINATING THE MEAT: In a food processor combine 1/4 of the onions, garlic, lime juice, cumin and 1/2 tsp salt. Process to a smooth puree. Place the meat in a glass baking dish. Smear puree over both sides of steak and marinate for no more than 8 hours.
MAKING THE GRILLED CHILE AND ONION RAJAS: Turn on the oven to its lowest setting. Heat a grill to very hot and prepare for indirect heating. Let the grate heat up for 5 minutes. Lay the chilies on the hottest part of the grill and cook, turning occasionally until the skin is blistered and blackened all over, about 5 minutes. Remove from grill and cover with kitchen towel. Roast the onion slices until they are softened and browned on one side (about 10 minutes). Flip and brown the other side. Transfer to ovenproof serving dish and separate the rings.
Rub the blackened skin off the chiles, then pull out the stems and seed pods. Rinse briefly to remove any stray seed and bits of skin. Slice into 1/4-inch strips and stir into the onions. Taste the mixture and season it with salt, usually about 1/4 tsp. Keep warm in oven.
GRILLING THE MEAT: Remove the steak from the marinade and gently shake off the excess.. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1-1/2 - 2 minutes per side for medium rare.
SERVING: Cut the steak across grain into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 31.2mg||1 %|
|Potassium 218.3mg||6 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 29.8g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 165
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