Carne Asada

We recently had some friends over for supper and enjoyed a taco bar.  Sometimes you need meat other than ground beef and this Carne Asada recipe was just the thing and so delicious.

Carne Asada 

2lb flank or skirt steak
2 yellow onions, halved and sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
About 2 cups beef stock

-for the rub-
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Allow beef to sit at room temperature for 10 minutes, then using a meat mallet, tenderize the meat by pounding a little to break down the connective tissue. Cut the meat in half lengthwise so it will fit in your pot if necessary.

Preheat oven to 325F. In a small bowl, combine the ingredients for the dry rub. Rub both sides liberally with the seasoning mix, using all of the rub. Over medium-high heat, preheat an oven-safe pan, dutch oven, or enameled braiser (with a tight-fitting lid) swirled with oil. Sear the meat on both sides until a dark crust forms. If you had to cut the meat in half to fit in your pan, then sear in batches. Remove meat from pan and set aside. Pour in ½ cup of the stock, stirring to loosen the bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Using a utensil, divide the veggies to make a center spot for the meat to lay. Lay the meat in the pan, nestling it down between the vegetables. Pour the rest of the beef stock in the pan. The stock should come up the sides of the meat without covering the top. Cover with lid and cook in the oven for 2.5 hours. Turn oven off and let continue to cook (without peeking) for another 30-60 minutes. Remove from oven, and shred meat in the pan with two forks, stirring the shredded meat and the vegetables together. Serve in warmed tortillas, and garnish with shredded cheese, guacamole, and lime wedges