Carne Asada

This little jewel is probably a little late to the game since Cinco de Mayo was last weekend, but I didn't actually make it until Sunday.  I usually don't do a lot of cooking on Saturday since that is usually my day to faux tan, face mask, run errands, and catch a bite with the Mr.  Sunday is when I try to make a really good meal.  Anyway, Carne Asada is something that I make all year long, especially when I'm outside on the patio grilling all spring, summer, and fall. 

I served this delicious steak with Chipotle-Lime Sour Cream and Pineapple Mango Salsa.  I love the flavor combinations of the smoky chipotle, the spice of the jalapeno, and the sweetness of the mango and pineapple.

Carne Asada

Printable Recipe

For the Carne Asada:

6 tablespoons Low-Sodium Soy Sauce
1 1/2 tablespoons salt
1 1/2 tablespoons pepper
1/3 cup balsamic vinegar
5 tablespoons oil (I used canola/olive blend)
1/2 cup lime juice
1/2 cup orange juice
1 cup water
6 cloves garlic, minced
1 1/2 tablespoons cumin
1 1/2 tablespoons oregano
1 1/2 tablespoons ancho chile powder
1/2 teaspoon cloves
5 pounds Flank or Skirt steak

Mix all ingredients in a bowl. Place the steak in a large Ziploc bag and pour the seasoning mixture over it.  Refrigerate for at least 6 hours or overnight.

Heat grill to 500 degrees and sear steak for 2 minutes per side. Reduce grill heat to 475 degrees and grill for 1 1/2 minutes per side, for medium-rare.  Cook another minute for medium.

Remove from the grill and allow to rest for 5-10 minutes.  Slice against the grain.

For the Chipotle-Lime Sour Cream sauce:

8 ounces sour cream
juice of 1 lime, about 2 tablespoons
1 teaspoon ancho chile powder
1 tablespoon chipotle peppers in adobo, minced

Serve with Chipotle-Lime Sour Cream and Pineapple Mango Salsa.





  1. Thanks!! It’s one of our favorites. We grill it all summer long.