Carne Asada with Street Corn Salsa

This recipe for Carne Asada is so versatile, feeds a crowd, and is just downright delicious. I love to serve it stuffed inside tacos, over rice, or as a topping for nachos. The street corn salsa add a fresh, creamy component to the rich meat and the combo is truly awesome.

The beef starts with a simple marinade that is slightly non-traditional (as is everything else I do), and I’ve provided instructions for either a slow oven braise or a quick sear on the grill. The oven braise takes about 3 hours and give you tender, shreddable meat, while the grill version is smokier, charred, and sliceable. Either method is delicious, it just depends what you’re looking for!

I hope you experiment with this recipe to find which cooking method you like better. If you make this recipe, don’t forget to share your photos and tag me @theardentcook on Instagram! I love seeing what you guys are up to!

For the Carne Asada


3lb flank steak 

¼ cup soy sauce

¼ cup olive oil

Juice of 1 orange

Juice of 1 lime

3 cloves garlic, minced

2 tsp chipotle chili powder

1 tsp ground cumin

1 tsp onion powder

½ tsp ground coriander 

½ tsp salt 

Optional garnish (see recipe instructions)

Instructions for Oven

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Combine all ingredients except the steak in a large dutch oven with a lid (or deep roasting pan that can be covered with foil) and whisk together.
  3. Add steak and cover. Roast for 1 hour.
  4. Remove steak from the oven and give it a toss in the liquid. Reduce oven temperature to 300 degrees Fahrenheit and return to the oven for an additional 1.5-2 hours. The steak is done when it is falling apart and easily shreds without much force applied.
  5. Serve alongside tortillas, fresh lime wedges, sliced jalapeño, cilantro, white onion, and my Street Corn Salsa for a delicious taco dinner! Enjoy

Instructions for Grill

  1. Combine all ingredients in a large bowl or plastic bag. Marinate steak for at least 15 minutes or up to 1 hour.
  2. Preheat grill to high heat. Sear steak on one side for 5 minutes. Flip, and cook an additional 2 minutes for medium-rare. Cook longer for meat that is more well-done.
  3. Let steak rest for 15 minutes. After resting, thinly slice steak on a bias, against the grain.
  4. Serve alongside tortillas, fresh lime wedges, sliced jalapeño, cilantro, white onion, and my Street Corn Salsa for a delicious taco dinner! Enjoy!

For the Street Corn Salsa


1 ½ cups corn, off the cob

⅛ cup cilantro, finely chopped

¼ tsp chipotle chili powder

⅛ tsp cayenne pepper

¼-½ cup sour cream, depending on desired consistency

Juice of ½ lime

1/4 cup cotija or queso fresco

Salt, to taste


  1. Combine all ingredients in a mixing bowl. For a thicker consistency, use closer to 1/2 cup sour cream. Fold ingredients to combine and taste for salt. Serve and enjoy!

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