Jul 14 2026
Restaurants›Reyes Mezcaleria›Carne Asada Recipe

Carne Asada Recipe

Inspired by Reyes Mezcaleria
Time2h
Serves4

flank steak, corn souffle, seasonal vegetable, herbed salsa macha

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Ingredients

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Carne Asada

Corn Souffle

Seasonal Vegetables

Herbed Salsa Macha

Method

Carne Asada

  1. 1

    Marinate the Steak

    In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Add the flank steak to the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.

  2. 2

    Grill the Steak

    Preheat the grill to medium-high heat. Remove the flank steak from the marinade and discard the marinade. Grill the steak for about 6-8 minutes on each side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing against the grain.

Corn Souffle

  1. 3

    Prepare the Mixture

    Preheat your oven to 350°F (175°C). In a large bowl, combine corn kernels, eggs, milk, melted butter, cornmeal, baking powder, and salt. Mix until well combined.

  2. 4

    Bake the Souffle

    Pour the mixture into a greased baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Seasonal Vegetables

  1. 5

    Prepare the Vegetables

    Chop the zucchini and bell pepper into bite-sized pieces. Toss them with olive oil, salt, and black pepper in a bowl.

  2. 6

    Sauté the Vegetables

    In a skillet over medium heat, sauté the vegetables for about 5-7 minutes or until they are tender and slightly caramelized.

Herbed Salsa Macha

  1. 7

    Prepare the Salsa

    In a skillet, heat the olive oil over medium heat. Add the dried chilies and garlic cloves, and cook for a few minutes until fragrant. Remove from heat and let cool slightly.

  2. 8

    Blend the Salsa

    Transfer the chili and garlic mixture to a blender. Add the fresh herbs, salt, and lemon juice. Blend until smooth, adjusting seasoning if necessary.

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