Crispy Jalapeño Asada Recipe

Name: Corona Village Mexican Restaurants Crispy Jalapeño Asada Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Flank steak; 4 pieces Jalapeños; 2 tbs Olive oil; 1 tsp Garlic powder; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Salt; 1 tsp Black pepper; 1 cup Shredded cheese (cheddar or Mexican blend); 1 cup Pico de gallo; 1 bag Tortilla chips

Inspired by Corona Village Mexican Restaurant

Time1h

Serves4

Topped with cheese and pico de gallo, served with tortilla chips.

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Ingredients

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For the Jalapeño Asada

1 lb Flank steak

4 pieces Jalapeños

2 tbs olive oil

1 tsp Watkins garlic powder

1 tsp Cumin

1 tsp Watkins paprika

1 tsp Celtic sea salt

1 tsp black pepper

For the Topping

1 cup Shredded cheese (cheddar or Mexican blend)

1 cup Pico de gallo

1 bag Tortilla chips

Method

Preparation of Jalapeño Asada

Marinate the Steak

In a bowl, combine olive oil, garlic powder, cumin, paprika, salt, and black pepper. Rub the mixture all over the flank steak. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Prepare the Jalapeños

Wash the jalapeños, slice them in half, and remove the seeds if you prefer less heat. Set them aside.

Cook the Steak

Preheat a grill or skillet over medium-high heat. Cook the flank steak for about 4-5 minutes per side for medium rare, or until it reaches your desired doneness. During the last minute of cooking, add the jalapeños to the grill or skillet to char them slightly.

Rest the Steak

Remove the steak from the heat and let it rest for 5-10 minutes before slicing.

Assembly

Slice the Steak

Once rested, slice the flank steak against the grain into thin strips.

Add the Cheese

Place the sliced steak and charred jalapeños on a serving platter. Sprinkle shredded cheese generously on top and place under the broiler for 2-3 minutes, until the cheese is melted and bubbly.

Serve with Pico de Gallo and Chips

Remove from the oven and top with pico de gallo. Serve immediately with tortilla chips on the side.