Beef Mexican

Carne asada open burritos

Name: Carne asada open burritos recipe
Yield: 4
Cuisine: /mexican
Ingredients: 600g inside skirt steak (ask your butcher); 20.00 ml smoked paprika; 2 tsp garlic powder; 1 tsp cayenne pepper; 2 red capsicums; 2 green capsicums; 12 small soft tortillas; 3 large avocados, thinly sliced; Small coriander sprigs, to serve; Lime wedges, to serve; Sliced jalapenos, to serve; 4 (450g total) small red onions, very thinly sliced into rounds (we used a mandoline); 185ml fresh lime juice (you’ll need 3-4 limes); 1/2 jalapeno, finely chopped; 450g very ripe roma tomatoes, halved; 125.00 ml coriander leaves; 2 long green shallots, cut into 4cm lengths; 1/2 jalapeno, roughly chopped; 1 garlic clove; 20.00 ml red wine vinegar

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 02, 2023

Colin Fassnidge and Anthony Puharich take a long and slightly circuitous route to Mexico via the US, for a freeform riff on a global classic.

600g inside skirt steak (ask your butcher)
1 tbs smoked paprika
2 tsp garlic powder
1 tsp cayenne pepper
2 red capsicums
2 green capsicums
12 small soft tortillas
3 large avocados, thinly sliced
Small coriander sprigs, to serve
Lime wedges, to serve
Sliced jalapenos, to serve

Lime pickled onions (see note)

4 (450g total) small red onions, very thinly sliced into rounds (we used a mandoline)
185ml fresh lime juice (you’ll need 3-4 limes)
1/2 jalapeno, finely chopped

Fresh salsa

450g very ripe roma tomatoes, halved
1/2 cup coriander leaves
2 long green shallots, cut into 4cm lengths
1/2 jalapeno, roughly chopped
1 garlic clove
1 tbs red wine vinegar

Method

1.

Place steak in a large, flat dish and add paprika, garlic powder and cayenne. Season well, then rub spices over all sides of meat. Cover and chill for at least 4 hours to marinate, or overnight if time permits.
2.

Meanwhile, for the lime pickled onions, place all ingredients in a bowl with 1 tsp fine salt and toss well to combine. Place in an airtight container, making sure onions are fully submerged in the juice mixture. Cover and chill for 4 hours, or overnight, stirring onions occasionally.
3.

For the salsa, place all ingredients in a food processor and whiz until smooth. Season well. Place in an airtight container, cover and chill for 4 hours, or overnight.
4.

When you are almost ready to serve, heat a large chargrill pan over high heat. Cook capsicums, turning occasionally, for 15 minutes or until skins have blackened on all sides. Transfer to a heatproof bowl, cover tightly with plastic wrap and stand for 20 minutes or until skins easily peel away. Break open capsicums, remove and discard seeds and stems, then slice into 1cm-long strips. Set aside.
5.

Cook steak on same chargrill pan over high heat for 5 minutes each side or until cooked to medium. Transfer to a heatproof plate, cover loosely with foil and rest for 5 minutes, then thinly slice.
6.

On same pan, chargrill tortillas for 10-20 seconds on each side until heated through and lightly charred. Layer capsicum, steak, avocado and some of the pickled onions on tortillas. Spoon over salsa. Sprinkle with coriander and jalapenos and serve with lime wedges and beer, if you want, alongside.