Have you ever tried translating some of the things that you order off of a menu from a Mexican restaurant? Some of the translations are interesting! Flauta which translates to flute, or menudo which can be translated to small and my favorite, empanada, which figuratively means cover-up. Other items like, carne asada, which means roasted beef, aren’t quite as interesting, but it’s always nice to know what you are ordering.
If you were to translate the title of this post, Oven Roasted: Poblano Carne Asada Recipe, it would say “Oven Roasted: Small Town Beef Roasted Recipe. I kinda like the translation, some of the best foods come out of small towns.
Carne Asada, is one of our families favorite dishes. However, there’s one thing I don’t like, it’s usually on the tougher side when you order it. To get around eating tough carne asada, we make it at home. We have a few different carne asada recipes that we use, but this one is the favorite. It has amazing flavor, it’s super tender, and our oldest son, who’s currently attending le Cordon Bleu in San Francisco got an A+ for this recipe.
Ingredients Needed:
3 pounds flank, skirt, flap or chuck steak
salt and pepper
2 cups Poblano salsa
2 tablespoons canola oil
2 cups water
Reduce Fluster with the Right Tools:
Cast Iron Skillet
Measuring Cups and Spoons
Tongs
Roasting Pan
Liquid Measuring Cup
Poblano Carne Asada Recipe (Step by Step)
Step 1: Liberally salt and pepper both side of the steak.
Step 2: Place oil in skillet, cast iron is the best for searing. Heat pan on medium-high. Sear both sides of the steak until a caramelized crust forms.
Step 3: Place seared steaks in a roasting pan and top them with the Poblano salsa.
Step 4: Deglaze the skillet by adding 2 cups of water to the oil and remaining residue. Bring the liquid to a boil over high heat while you stir and scrape. Continue stirring until the brown bits are dissolved.
Step 5: Pour the deglazing sauce into the bottom of the roasting pan, being sure not to disturb the Poblano salsa. Cover with tin foil and bake at 300°F for 2 hours.
- 3 pounds flank, skirt, flap or chuck steak
- salt and pepper
- 2 cups Poblano salsa
- 2 tablespoons canola oil
- 2 cups water
- Liberally salt and pepper both side of the steak.
- Place oil in skillet, cast iron is the best for searing. Heat pan on medium-high. Sear both sides of the steak until a caramelized crust forms.
- Place seared steaks in a roasting pan and top them with the Poblano salsa.
- Deglaze the skillet by adding 2 cups of water to the oil and remaining residue. Bring the liquid to a boil over high heat while you stir and scrape. Continue stirring until the brown bits are dissolved.
- Pour the deglazing sauce into the bottom of the roasting pan, being sure not to disturb the Poblano salsa. Cover with tin foil and bake at 300°F for 2 hours.
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I love the flavor combination for your Carne Asada, it looks delicious! Have a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen