Jul 13 2026
Restaurants›Fat Rosie's Taco and Tequila Bar›Carne Asada (nuevo León, Mexico) Recipe

Carne Asada (nuevo León, Mexico) Recipe

Inspired by Fat Rosie's Taco and Tequila Bar
Time2h
Serves4

Grilled steak drizzled with avocado-tomatillo salsa topped with pico de gallo & queso fresco.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Carne Asada

For the Avocado-Tomatillo Salsa

For the Pico de Gallo

For Serving

Method

For the Carne Asada

  1. 1

    Prepare the Marinade

    In a large bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper.

  2. 2

    Marinate the Flank Steak

    Add the flank steak to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.

  3. 3

    Grill the Steak

    Preheat the grill to high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 5-7 minutes per side for medium-rare. Adjust cooking time to your preference.

  4. 4

    Rest the Steak

    Once grilled, remove the steak from the grill and let it rest for 5-10 minutes before slicing.

For the Avocado-Tomatillo Salsa

  1. 5

    Prepare the Salsa

    In a blender or food processor, combine tomatillos, avocado, onion, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.

For the Pico de Gallo

  1. 6

    Make the Pico de Gallo

    In a bowl, combine diced tomatoes, diced onion, minced jalapeño, cilantro, lime juice, and salt. Mix well and let it sit for 10 minutes to allow flavors to meld.

To Serve

  1. 7

    Assemble the Dish

    Slice the rested flank steak against the grain. Serve on a plate, drizzled with avocado-tomatillo salsa, topped with pico de gallo, and sprinkled with crumbled queso fresco.

More from Fat Rosie's Taco and Tequila Bar