Carne Asada


This is my absolute favorite way to eat a steak and I look for any excuse to make it. It’s so flavorful and so tender and juicy. Cinco De Mayo gives me the perfect reason to heat up my broiler, throw on my sombrero and make carne asada ;)

Pair this steak with the Tomatillo Avocado Salsa and you’ll have a ridiculously slammin meal!


I like to make the marinade the night before and then it only takes minutes to cook the steak when you need it. I also like to saute a bunch of veggies (peppers, onions, mushrooms and zucchini) in a hot, oil filled skillet while the steak is broiling to round out the meal. And of course, I pour the Tomatillo Avocado Salsa all over the whole plate :)

Broiling a flank steak gives me consistent perfect results with a nice sear on the outside and a medium pink color on the inside. It’s my go-to way to cook this, but feel free to cook the steak any way you wish. If you are a grill master, go for the grill!

Buen Provecho!


Carne Asada

Serves 2-3


2-3 lb flank or skirt steak, 1 inch thick

1/3 cup white vinegar

1/3 cup olive oil or oil of choice

2 limes, juiced

4 cloves of garlic, minced

1 tsp salt

1 tsp pepper

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tsp dried oregano

1 tsp smoked paprika


Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well. Pour the marinade over the steak and turn to coat. Marinate in the fridge for at least 1 hour up to 24 hours.

After it’s finished marinating, turn the oven to broil and set the rack to the top position. Broil the steak for 6 minutes, flip, broil 5 more minutes for medium. Cook longer for more well done steak, but keep in mind that flank steak will get tough the more you cook it. Let rest 10 minutes. Cut the steak into slices and serve with Tomatillo Avocado Salsa, fresh cilantro and lime wedges. Enjoy!

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37 Responses to Carne Asada

  1. Danielle says:

    YUM YUM YUM!!! Can’t wait to try this one! I’ve made a few of your dinners and my family raved over them!

  2. Rhonda says:

    Yum this was delicious! I’m making it again next weekend when my parents come to visit!

  3. luc taesch says:

    just tried it ! superb (with aloyau for the meat) ! many thanks

  4. Tara says:

    Made this over the Cinco de Mayo Weekend and it did NOT disappoint. Was very flavorful! Love the fact that the salsa lasts for 2 weeks. We used it the next day on Chicken. Delicious thank you for sharing!

  5. Tina says:

    This had excellent flavor! I’ve never broiled a steak before with any success, but I’ve made a lot of your recipes that we absolutely love so I trusted you on this. And it didn’t disappoint – it was fantastic and cooked just how we like it! Thanks!

  6. Brenda says:

    Oh my goodness! Delicious!!!!

  7. Chris says:

    Made this for company last weekend and it went over really well. Everyone loved it! Great flavor!

  8. Barb says:

    Doesn’t get anymore delicious than this! If you make it, definitely cook it only to medium and you MUST MAKE THE TOMATILLO SAUCE! Amazing flavor combination! Already have it on the menu for next weekend!

  9. Nancy says:

    I made this tonight……yummy!!!!! Plan on taking a bath in the sauce!!!!!! :)

  10. Amy says:

    I am eating this as I type…and it is the best thing I have eaten in a long time! The 14 year old, who said he didn’t want to eat with us (and made a frozen pizza instead) has now put the pizza in the fridge and is eating this!
    I LOVE the tomatilla sauce. It goes perfectly with the meat! Thanks, Bestie!

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  12. Jodi says:

    Hi Kelly,
    Just wanted to let you know that my family and I have enjoyed lots of your recipes from lemon bread, soufflés to your one pan wonders as well as the Carne Asada. Everything we have tried has come. Out beautifully and tastes delicious and that is saying something as I have 3 kids under 10. Thank you for all your hard work and keep the recipes coming they are very much appreciated. One question, where do you purchase your meats and produce? (I live in your area) Thanks again.

    • Hi Jodi, Thanks so much for that sweet comment! :)

      I’ve been purchasing my meat in bulk at an Amish farm in Quarryville, PA called Country Meadows. They also have a stand at the Lancaster Central Farmer’s Market (that market is the best farmers market I’ve ever been to and it’s open Tuesday and Friday 6am-4pm and Saturday for 6-2pm). Country Meadow Farms has Chicken, turkey, eggs, pork, beef and lamb and have great prices – all pasture raised. All the Beef is completely grass-fed – no grains at all and there is no chemicals in the grass. I’m extremely pleased with them. Their address is 927 North Little Britain Rd., Quarryville, PA 17566 and phone# 717-786-7761 or 717-786-5067.

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  17. Alma says:

    This was so good! And what I did with the left overs turned out great too! I made scrambled eggs with carne Asada bits and poured the tomatillo sauce over it :) seriously good . Next time ill try it with a different cut of meat. I like my meat to be very well done and the flank really toughens up a lot while cooking. I grilled mine too so maybe that had something to do with it.

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  19. Lisa says:

    Would this marinade also work well for chicken?

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