Rio Grande Carne Asada

Name: Rio Grande Carne Asada
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Cuisine: Central American
Ingredients: 1 flank steak (about 5 lb); 2 Tbsp Spiceology Cowboy Campfire Seasoning; 2 Tbsp Spiceology Rio Grande Seasoning; 1 Tbsp Mexican oregano; ½ cup key lime juice; 2 Tbsp Worcestershire sauce; ½ cup garlic cloves, smashed; ¼ lb green onion, rough chopped; 1 cup fresh cilantro with stems; Fresh salsa; Warm tortillas; Lime wedges, optional

Chef Christian Gill

Servings

4-6

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Central American

Ingredients

1 flank steak (about 5 lb)
2 Tbsp Spiceology Cowboy Campfire Seasoning
2 Tbsp Spiceology Rio Grande Seasoning
1 Tbsp Mexican oregano
½ cup key lime juice
2 Tbsp Worcestershire sauce
½ cup garlic cloves, smashed
¼ lb green onion, rough chopped
1 cup fresh cilantro with stems

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Fresh salsa
Warm tortillas
Lime wedges, optional

Directions

In a large mixing bowl, combine Secret Blend, Rio Grande, Mexican oregano, key lime juice, Worcestershire sauce, smashed garlic, green onion, and cilantro.
Using gloved hands, massage everything together to wake up the herbs and aromatics. Transfer flank steak and marinade into a large zip-top freezer bag.
Press out as much air as possible, seal tightly, then double bag to avoid leaks. Massage the marinade evenly into the steak.
Refrigerate for at least 30 minutes or up to 24 hours.
Preheat grill to 450°F.
Remove steak from the refrigerator about 10 minutes before grilling to take the chill off. Discard marinade.
Place flank steak directly onto the hot grill grates. Sear for about 4 minutes per side, flipping once, until deeply charred on the outside and medium-rare to medium internally.
Aim for: 130–135°F for medium-rare or 135–140°F for medium
Transfer steak to a cutting board and let rest for 20 minutes before slicing. Slice steak against the grain at a 45-degree angle into thin strips.
Serve immediately with warm tortillas, fresh salsa, and lime wedges.