Rio Grande Carne Asada
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Central American
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
Citrus-soaked flank steak kissed with smoke, garlic, herbs, and live-fire char — sliced thin and piled high like the kind of carne asada that ruins regular taco night forever.
Author:Chef Christian Gill
Ingredients
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1 flank steak (about 5 lb)
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2 Tbsp Spiceology Secret Blend
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2 Tbsp Spiceology Rio Grande
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1 Tbsp Mexican oregano
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½ cup key lime juice
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2 Tbsp Worcestershire sauce
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½ cup garlic cloves, smashed
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¼ lb green onion, rough chopped
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1 cup fresh cilantro with stems
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Fresh salsa
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Warm tortillas
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Lime wedges, optional
For Serving
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.
Recipe Video
Recipe Note
Traditionally, flap steak is the winner for Carne Asada. If your local grocery doesn't stock that cut, grab flank or go to a local butcher for that authentic cook.
Flank steak has long muscle fibers. Cutting against the grain shortens those fibers and keeps every bite tender instead of chewy.
Carne asada wants aggressive heat and quick cooking. You’re chasing char and caramelization without drying out the steak.
Twenty minutes feels long, but it’s the difference between juicy carne asada and steak that bleeds all over the cutting board.
