1/4teaspoonground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepperoptional
1/2bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed
Carne Asada and Red Onion
1 1/2 to 2poundsflap meatskirt or flank steak can also be used
1/2red onionsliced into 1/4-inch rounds, do not separate into individual rings
1tablespoonlemon juicebottled is fine
1/4teaspoon chipotle powder
4soft kaiser rollsor other soft rolls, sliced in half
Carne Asada and Onions
Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
Adjust top rack of your oven to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan. Place onion rounds on the tray around the meat wherever they will fit.
Broil 4 to 6 minutes per side, flipping both the meat and the onions. Pull at 135°F for medium-rare, 145°F for medium. If onions have not yet reached your desired level of doneness, you can transfer the meat to a cutting board and return onions to the oven.
Once onions are done, slice the rounds in half, separate the slices, and toss them in the pan juices. Allow the meat to rest for 5 minutes before slicing across the grain into strips.
While your meat and onions cook, combine all aioli ingredients in a small bowl and stir together.
Spread a very thin layer of mayonnaise over the cut sides of each roll and place rolls on a baking sheet under the broiler for 1 to 2 minutes until warmed and lightly toasted. DO NOT at any point walk away from the bread under the broiler. It can burn very, very quickly.
Spread chipotle aioli over the toasted rolls and top with sliced carne asada, tomato, onions, and avocado. Serve and enjoy!
Approximate nutritional information is for 1 1/2 pounds of flap meat and assumes 10% marinade retention.