Carne Asada Taco

Recipe Directions

1. For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the meat longer than this recipe card indicates.
2. Pour the jasmine rice and puerto rican seasoning (a) and the pigeon peas (b) into a saucepot. Add 1/2 cup of water (for each serving you are making). Mix well with a fork. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, cut open the package of flank steak (c) and place on a plate. Pour about 1/4 of the lime chili marinade (d) over the steak, then turn the meat over and pour another 1/4 marinade on top. Turn the meat over a few times on the plate to coat with marinade. Reserve the remaining marinade.
4. Heat a skillet or saute pan over medium heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the steak to the pan and sear for 4 minutes, then use tongs to flip over and sear the other side for 4 minutes. (This will cook the steak to medium-rare. Add 30 seconds /side to the cook time for medium). When the steak has finished cooking, place on a cutting board to rest.
5. At this point, your puerto rican rice should be ready. Spoon into a serving bowl. Open the package of corn tortillas (e). Wrap them in a dish towel or paper towel and warm in your microwave for 30-60 seconds.
6. Place a warm tortilla on your serving plate. Spoon puerto rican rice into the tortilla and add pieces of steak. Drizzle some of the remaining chili lime marinade on the steak. Add a dollop of creme fraiche (f). Top with onions and peppers (g).