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Carne Asada with Smoky Flank Steak & Peppers

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Billy Parisi
Billy Parisi
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The flank steak is one of those overlooked cuts of meat, but cooking it on a very high heat with the right tips can make this meat perfect as the Carne Asada. Seasoned with cumin, brown sugar, coriander, paprika, and much more, this dish from Chef Billy Parisi is a Mexican favorite. Watch this Grokker Premium video and all of Billy's videos in his Prime Cut series.

Cooking Recipe

Ingredients
Steak:
1 pound flank steak

Spanish Seasoning:
3 tbsp cumin
3 tbsp brown sugar
2 tbsp ground coriander
2 tbsp paprika
2 tbsp granulated garlic
2 tbsp chili powder
2 tbsp dry granulated onion
1 tbsp dry mustard
1 tbsp red pepper flakes
½ cup kosher salt
1 tbsp pepper

Grilled Vegetables:
1 yellow bell pepper, seedless and julienned
1 red bell pepper, seedless and julienned
½ sweet onion, julienned
1 jalapeño, seedless and julienned
25-30 fresh-picked cilantro leaves
3 green onions, thinly sliced
3 small flour tortillas
2 tbsp olive oil
juice of 1 lemon
juice of 2 limes
kosher salt and fresh cracked pepper to taste
4 lime wedges for garnish
6 ounces shredded manchego cheese

Directions:
1. Set the grill temperature or bring it up to 450°F-500°F.

Spanish Seasoning:
1. In a medium sized bowl, add in all of the dry seasoning and stir to incorporate all of the ingredients. Set aside.

Grilled Vegetables:
1. In a sauté pan over high heat, add in olive oil, onion, red bell pepper, yellow bell pepper, and jalapeño. Cook for 3-5 minutes, then lower the heat to low. Salt and pepper to taste.

Flank Steak:
1. Brush the steak with olive oil on all sides.

2. Generously season the flank steak with the Spanish seasoning.

3. Place the flank steak on a 450°F-500°F grill. Close the grill to seal in all of the heat for a smoky flavor. Flip the flank steak over in 2-3 minutes, rotating 90° for the perfect grill marks. Close the grill and cook for another 2-3 minutes.

4. Remove the flank steak from the grill and place it on a plate. Squeeze lime juice on the steak.

Plating:
1. Let the flank steak rest for 10 minutes.

2. Very thinly cut the flank against the grain.

3. Place the flour tortillas on a plate. Add 4 slices of steak in each tortilla, and then pile the cooked vegetables, about 2 oz. of manchego cheese, and about 3 sprigs of cilantro on top. Garnish with green onion.

Enjoy!

Flank Steak Carne Asada
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