Carne Asada

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5 from 3 reviews


  • 2 pounds very thinly cut flank steak (may be labeled as carne asada)
  • Marinade:
  • 12 ounces beer
  • 1 small onion, sliced
  • 1/4 cup lime juice
  • 1/4 cup minced garlic
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • Choose some or all:
  • Bulb onions, 2-3 bunches
  • Jalapeños, 6-12
  • Anaheim or poblano peppers, 2-3
  • Nopales (cactus paddles, de-spined), 3-4
  • 1 pound Mexican chorizo links, butterflied
  • For Quesadillas:
  • Corn tortillas
  • Chihuahua cheese
  • For serving:
  • Salsa, tortillas, cilantro, avocado


  1. Put the meat in a large bowl with the marinade ingredients and mix all together. Cover and let marinate at room temperature for about one hour. In the meantime, get your charcoal started.
  2. Once the charcoal is ready and your grill is very hot (about 450ºF) arrange the vegetables and the chorizo, placing the chorizo skin-side down. Cover and open the vents. Grill for about 10 minutes or until the chorizo are cooked on the bottom and the vegetables are getting soft. Turn everything.
  3. Cover and grill another 5-7 minutes until the vegetables are cooked and the chorizo is brown and crispy. Peppers should be pretty well blackened and nopales turn olive green.
  4. Keep those warm in a low oven (200ºF) while you grill the meat.
  5. Cover the grill again and let it reheat to about 450ºF.
  6. Lay the carne asada out in single layers, grilling for a minute or two on each side until brown with nice grill marks. You will have to do two batches. Keep warm in the oven while you make quesadillas.
  7. Let the grill cool off to around 300-350º to cook the quesadillas and heat tortillas for tacos.
  8. Make tacos! Slice the carne asada against the grain, slice nopales and peppers, and chop the chorizo. Serve with salsa and roasted jalapenos and bulb onions on the side.

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