Carne Asada Recipe
marinated & grilled bistro steak, white onion, cilantro, chile de arbol salsa.
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Ingredients
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Carne Asada & Marinade
Grill Finish & Garnish
Chile de Árbol Salsa
Method
Carne Asada & Marinade
- 1
Prepare marinade
In a bowl or shallow dish, whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, black pepper, and kosher salt until combined.
- 2
Marinate steak
Place the bistro steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Press out excess air and seal (or cover dish). Refrigerate and marinate for at least 2 hours and up to 6 hours. Do not marinate longer than 8 hours to avoid breaking down texture too much.
- 3
Bring to room temperature
Remove the steak from the refrigerator 30–45 minutes before grilling to bring it closer to room temperature for even cooking. Reserve marinade; discard any marinade that has been in contact with raw meat or boil it for 5 minutes if you plan to use it as a sauce.
Chile de Árbol Salsa
- 4
Toast chiles and tomatoes
Heat a dry skillet over medium heat. Add the dried chile de árbol and toast, shaking the pan, for about 30–60 seconds per side until fragrant and slightly darkened (do not burn). Remove chiles and toast the Roma tomatoes in the same skillet, turning occasionally, until skins blacken and blister on all sides, about 6–8 minutes total. Remove and let cool slightly.
- 5
Soften chiles
Place the toasted chiles in a small bowl and cover with hot water. Let soak 10 minutes to soften, then drain, removing stems and seeds if you prefer milder heat (keep seeds for hotter salsa).
- 6
Blend salsa
In a blender or food processor add the soaked chiles, blistered tomatoes (skins optionally removed or kept for smoky flavor), 1 garlic clove, 1/4 cup diced white onion, 1 teaspoon apple cider vinegar, 1 teaspoon vegetable oil, and 1–2 tablespoons of the soaking water (or plain water). Blend until smooth, adding up to 2 tablespoons more water to reach desired consistency. Taste and season with kosher salt to taste (start with 1/4 tsp and adjust). Transfer salsa to a bowl and let rest at room temperature for 15–20 minutes to let flavors meld.
Grill Finish & Garnish
- 7
- 8
Prepare onion
Slice the whole white onion into 1/2-inch thick rounds. Brush both sides lightly with 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon coarse salt.
- 9
Grill steak and onions
Place the marinated steak directly over the hottest part of the grill. Sear 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 5–6 minutes per side for medium (135°F / 57°C), depending on thickness. During the last 4–6 minutes of grilling, place onion rounds on the grill and cook until charred at edges and softened, about 3–4 minutes per side. Remove steak and onions to a cutting board and tent loosely with foil. Let steak rest 8–10 minutes to redistribute juices.
- 10
- 11
Finish and serve
Top the sliced steak with chopped fresh cilantro and grilled onion slices. Spoon chile de árbol salsa on the side or drizzle lightly over the meat. Serve immediately with lime wedges or warm tortillas if desired.