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
- Preheat oven to 325 degrees Fahrenheit.
- 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.
- Add steak and cover. Roast for 1 hour.
- 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.
- 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
- Combine all ingredients in a large bowl or plastic bag. Marinate steak for at least 15 minutes or up to 1 hour.
- 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.
- Let steak rest for 15 minutes. After resting, thinly slice steak on a bias, against the grain.
- 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
- 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!