Carne Asada Recipe

Make the marinade

In a shallow bowl or zip-top bag combine olive oil, lime juice, soy sauce, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk or shake to emulsify.

Marinate the steak

Place the steak in the marinade and turn to coat thoroughly. Refrigerate for 30 minutes to 2 hours (30 minutes if short on time; up to 2 hours for more flavor). Remove steak from fridge 20 minutes before grilling to come closer to room temperature.

Grill the steak

Preheat grill to high (450–500°F / 232–260°C). Oil the grate lightly. Grill steak 3–5 minutes per side for medium-rare depending on thickness (internal temp 125–130°F / 52–54°C for medium-rare). Use tongs to flip once. If flare-ups occur, move steak to cooler spot and finish indirectly.

Rest and slice

Transfer steak to a cutting board, tent loosely with foil, and rest 8–10 minutes. Slice thinly against the grain into bite-sized strips for tacos or wider slices for plates.

While the steak marinates or rests, combine finely chopped parsley, cilantro, minced garlic, red wine vinegar, extra-virgin olive oil, red pepper flakes, kosher salt and black pepper in a bowl. Mix until combined. Taste and adjust salt, acidity, or oil. Let rest at room temperature for at least 10 minutes to meld flavors.

Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with a fork, leaving some chunks. Stir in lime juice, thinly sliced green onion, chopped cilantro, minced jalapeño, kosher salt, and black pepper. Taste and adjust seasoning. Keep covered with plastic wrap pressed to surface if not serving immediately to reduce browning.

Combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, lime juice, and kosher salt in a bowl. Stir gently and let sit 5–10 minutes for flavors to meld. Adjust salt or lime as needed.

If grilling corn: brush ears with a little oil and grill over medium-high heat, turning occasionally, until charred in spots, about 8–10 minutes. Remove and cut kernels from cob if serving as a side or sprinkle onto tacos.

Warm tortillas by brushing with a little butter or oil and grilling 20–45 seconds per side on a hot griddle or skillet until lightly charred and pliable, or wrap in foil and warm on indirect grill for 5–10 minutes.

Lay warmed tortillas on a plate. Top each with sliced steak, a spoonful of guacamole, a spoonful of pico de gallo, a drizzle or spoonful of chimichurri, and sliced green onion and jalapeño as desired. Serve with lime wedges and optional grilled corn kernels.

Offer choice of sides: serve with 1/2 cup rice and 1/4–1/2 cup beans per person, or a side salad of mixed greens dressed with olive oil, lime juice, salt and pepper.