Ingredients
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2 lbs flank steaks or 2 lbs round steaks
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1/3 cup freshly squeezed lime juice
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2 teaspoons garlic powder
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1 tablespoon crushed red pepper flakes
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fresh ground black pepper, to taste
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2 tablespoons finely ground Mexican oregano
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1/4 cup light mayonnaise
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1 1/2 teaspoons buttermilk ranch salad dressing mix (roughly 1/2 of .04 ounce packet)
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2 tablespoons diced jalapeno peppers
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1 teaspoon jalapeno juice, from diced jalapeno peppers can
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1 tablespoon cilantro, finely chopped
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1/4 cup light sour cream
Instructions
- For carne asada:
- Marinate meat, then prepare ingredients for dressing, before grilling meat.
- Plan to have flatbread warmed as you are ready to serve meat.
- Marinate steaks in lime juice in a shallow glass dish for 1 minute.
- Next add garlic, crushed red chile, black pepper, and Mexican oregano.
- Marinate in refrigerator for at least 20 but no longer than 40 minutes.
- While marinating meat:
- Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
- Mix well and refrigerate to let flavors blend.
- Preheat oven to 170 degrees (or lowest heat setting).
- Grill meat to desired doneness
- Remove steaks from grill and let "rest" for 5 minutes.
- Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
- Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
- Once meat has rested, cut meat against the grain into thin strips.
- On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
- Enjoy!