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SideChef
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Dairy-Free
Grilled Carne Asada with Smoky Salsa
Recipe

14 INGREDIENTS • 9 STEPS • 3HRS 30MINS

Grilled Carne Asada with Smoky Salsa

4.8
4 ratings
Carne Asada refers to thin slices of beef (usually flank or skirt steak) grilled and used as a filling for fajitas or tacos. I ended up eating mine wrapped in the tortilla with fresh avocado, but if you really want to make that wow factor for dinner, present the carved meat smothered in salsa and garnished with cilantro, but beware – it’s almost too pretty to eat.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Carne Asada refers to thin slices of beef (usually flank or skirt steak) grilled and used as a filling for fajitas or tacos. I ended up eating mine wrapped in the tortilla with fresh avocado, but if you really want to make that wow factor for dinner, present the carved meat smothered in salsa and garnished with cilantro, but beware – it’s almost too pretty to eat.
3HRS 30MINS
Total Time
$2.45
Cost Per Serving
Ingredients
Servings
6
US / Metric
Tortilla
to taste
Tortillas
Carne Asada
Flank Steak
1 lb
Flank Steak
or Skirt Steak
Ground Cumin
1 tsp
Ground Cumin
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Fresh Cilantro
1 handful
Fresh Cilantro
Olive Oil
as needed
Olive Oil
Garlic
2 cloves
Garlic, crushed
Lime
1
Lime
Salsa
Cherry Tomato
3 cups
Cherry Tomatoes, halved
Jalapeño Pepper
2
Jalapeño Peppers, halved, deseeded
Red Onion
1
Red Onion, sliced
Olive Oil
1/2 Tbsp
Olive Oil
Lime
1
Lime
Fresh Cilantro
to taste
Fresh Cilantro
Nutrition Per Serving
VIEW ALL
Calories
135
Fat
6.2 g
Protein
14.1 g
Carbs
5.2 g
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Grilled Carne Asada with Smoky Salsa
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

Author's Notes

Make the salsa a day in advance, the flavor will be much more intense!
Cooking InstructionsHide images
step 1
Trim the Flank Steak (1 lb) of any excess fat or silver skin. I like to leave some fat on the meat, it helps it tenderize plus it'll melt on the grill anyways.
step 1 Trim the Flank Steak (1 lb) of any excess fat or silver skin. I like to leave some fat on the meat, it helps it tenderize plus it'll melt on the grill anyways.
step 2
In a food processor, pulse the Fresh Cilantro (1 handful), Ground Cumin (1 tsp), and Ground Black Pepper (1/2 tsp). Slowly drizzle in a teaspoon or two of Olive Oil (as needed) until a paste forms.
step 3
Rub all over the meat and place into a zip lock bag with the Garlic (2 cloves) and the juice of a Lime (1). I like to toss in my lime peels for more flavor.
step 3 Rub all over the meat and place into a zip lock bag with the Garlic (2 cloves) and the juice of a Lime (1). I like to toss in my lime peels for more flavor.
step 4
Let that hang out in the fridge for at least three hours. The more, the better!
step 5
While those are cooking, remove the flank steak from the bag and shake off excess marinade. Sprinkle with salt on both sides.
step 6
Grill 6 minutes on each side, then allow to rest 5 minutes after taking it off the grill.
step 7
Rub the Cherry Tomatoes (3 cups), Jalapeño Peppers (2), and Red Onion (1) with Olive Oil (1/2 Tbsp) and transfer to a grill pan. Grill 10-15 minutes, tossing the vegetables half way through.
step 7 Rub the Cherry Tomatoes (3 cups), Jalapeño Peppers (2), and Red Onion (1) with Olive Oil (1/2 Tbsp) and transfer to a grill pan. Grill 10-15 minutes, tossing the vegetables half way through.
step 8
Once the vegetables are done, take half and pulse finely in a food processor. Add the remaining half and pulse 1-2 times, leaving large chunks. Stir in the Lime (1) juice and Fresh Cilantro (to taste) and transfer to a serving bowl.
step 8 Once the vegetables are done, take half and pulse finely in a food processor. Add the remaining half and pulse 1-2 times, leaving large chunks. Stir in the Lime (1) juice and Fresh Cilantro (to taste) and transfer to a serving bowl.
step 9
After the steak has rested, use a carving knife to carve against the grain at an angle. Serve the salsa over the carved meat and a side of grilled Tortillas (to taste).
step 9 After the steak has rested, use a carving knife to carve against the grain at an angle. Serve the salsa over the carved meat and a side of grilled Tortillas (to taste).
Tags
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Dairy-Free
Beef
Grill
BBQ
Cinco de Mayo
Shellfish-Free
Mexican
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