Carlos' Carne Asada

Name: Carlos' Carne Asada
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 lbs skirt or flank steak; 3 limes, halved (for the marinade); 2 tbsp sea salt, plus more to taste; Extra virgin olive oil; 1 Spanish onion, peeled and left whole; 1 red onion, peeled and left whole; 1 jalapeño (optional); 1 small cabbage, finely sliced; 1 Spanish onion, sliced; 2 ripe tomatoes, sliced; 1 bunch cilantro, chopped; 5-6 lemons, halved; Sea salt, to taste; 1 package Vigo Yellow Rice (10-16 oz); 1 can Goya black beans; 5 cloves fresh garlic, diced; 1 avocado; 4 limes, halved (for serving); Your favorite Carlos' Consuming Fire Hot Sauce.

60 minServes 81M SHU

Prep 30mCook 30m

Real carne asada doesn't need a 12-ingredient marinade or a secret bottle of something. It needs good steak, lime, salt, fire, and patience. This is my version: skirt or flank steak tenderized and marinated in fresh lime and sea salt, seared hard over a hot grill until the edges char and the inside stays pink and juicy, then sliced and piled onto a plate with yellow rice, black beans, avocado, grilled jalapeño, and a bright chismol slaw. Finish it with a pour of Carlos' Consuming Fire Hot Sauce and you've got a feast. It feeds a crowd, it tastes like a backyard party, and once you've made carne asada this way you'll stop ordering it out.

Jump to recipe ↓

Ingredients

Serves 8

Method

1
Fire up the grill and start the sides: Preheat your grill to high heat. Start the Vigo yellow rice in a rice cooker. Pour the can of black beans into a pot, add the diced fresh garlic, and warm through over low heat.
2
Marinate the steak: Tenderize the steak with a mallet on both sides. Squeeze 3 halved limes over both sides, season generously with sea salt, and drizzle with a little olive oil. Let it sit while you prep everything else because the longer it rests in the lime and salt, the better.
3
Prep the onions and jalapeño: Peel the whole onions and rub them with a little oil and salt. Do the same with the jalapeño. Set them on the upper rack of the grill over medium heat and let them char slowly for 25-30 minutes while you work on the rest.
4
Make the chismol slaw: Slice the cabbage into thin julienne strips, then slice again for a finer cut. Add the sliced Spanish onion, tomatoes, and cilantro. Squeeze the halved lemons over the top, season with sea salt to taste, and chill in the fridge for at least 30 minutes so the flavors meld.
5
Grill the steak: Lay the steak on the hot grill and cook for 20-25 minutes total, flipping once about 10 minutes in, until well charred outside and cooked to your liking. For a juicy medium, pull it at a safe internal temperature of 145°F (63°C) and let it rest a few minutes before slicing.
6
Slice the avocado: Halve the avocado and score slices into each half. Pull everything off the grill.

Rate this recipe

Be the first to rate it.

Featuring

Ghost Pepper Hot Sauce

Keep it on the shelf: one box, every month.

Get Ghost Pepper Hot Sauce monthly

Carlos' Carne Asada

Ingredients

Method

More recipes

Fire-Grilled Smash Burgers with Pepper Salada - Carloochi's Way

Crispy Honduran Fried Fish with Tajadas - Carlos' Way

Juicy Smoked Chicken Wings - Carlitos Way

First to the fire.