Carne Asada Recipe
flank steak, salsa verde, pickled onion, feta, corn tortilla
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Ingredients
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Marinated Steak
Salsa Verde
Pickled Onion
Assembly & Garnish
Method
Marinated Steak
- 1
Prepare Marinade and Marinate
In a bowl whisk together olive oil, lime juice, minced garlic, cumin, coriander, smoked paprika, kosher salt, black pepper and chopped cilantro. Place flank steak in a shallow dish or zip-top bag and pour marinade over it, ensuring both sides are coated. Refrigerate for at least 1 hour and up to 6 hours (longer will deepen flavor but do not exceed 12 hours).
- 2
Bring to Room Temperature
Remove steak from refrigerator 30 minutes before cooking so it comes closer to room temperature for even cooking.
- 3
Cook Steak
Preheat a grill or heavy skillet (cast iron) over high heat until very hot. Pat steak dry with paper towels, then sear for 3-4 minutes per side for medium-rare (internal temp ~130-135°F / 54-57°C) depending on thickness. Adjust time +1–2 minutes per side for medium. Use tongs to flip once; avoid pressing.
- 4
Rest and Slice
Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice very thinly across the grain into bite-size strips for tacos.
Salsa Verde
- 5
Roast Tomatillos and Jalapeño
If you prefer a cooked salsa, place tomatillos (halved if large) and whole jalapeño on a baking sheet under a broiler or in a hot skillet. Roast until charred in spots and softened, about 6–8 minutes, turning as needed. Alternatively, use raw for a brighter salsa.
- 6
Blend Salsa
Place roasted or raw tomatillos, jalapeño (stem removed, seeds optional for less heat), chopped onion, garlic clove, cilantro, lime juice and salt in a blender or food processor. Pulse until smooth but slightly textured. Add up to 1 tablespoon water if too thick. Taste and adjust salt or lime as needed.
- 7
Chill
Transfer salsa to a bowl and chill in refrigerator while you cook steak to let flavors meld (optional).
Pickled Onion
- 8
Make Quick Pickling Brine
In a small saucepan combine apple cider vinegar, water, sugar and kosher salt. Heat gently until sugar and salt dissolve, about 1–2 minutes. Remove from heat.
- 9
Assembly & Garnish
- 10
Warm Tortillas
Warm corn tortillas on a hot dry skillet or comal 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm. Optionally brush lightly with vegetable oil and heat in skillet for a bit more color.
- 11
Build Tacos
Place 2–3 tablespoons of sliced carne asada on each warmed tortilla. Spoon 1–2 tablespoons of salsa verde over the meat, add a few rings of pickled onion, and sprinkle with crumbled feta and a few cilantro leaves. Serve immediately with lime wedges.
- 12
