Chile Carne Asada
Savor the bold, smoky flavors of Chile Carne Asada, a vibrant dish that combines flame-grilled flank steak with a rich, homemade chile marinade. Infused with the deep, earthy tones of guajillo and ancho chiles, this recipe offers a dynamic blend of Mexican-inspired spices, zesty citrus juices, and fresh cilantro. Marinating the steak overnight ensures tender, flavorful perfection, while the quick grilling seals in the charred, juicy goodness. Pair it with warm corn tortillas, tangy lime wedges, and crisp onions for a meal that’s perfect for a casual taco night or your next backyard barbecue. This recipe is easy to prepare, bursting with authentic flavor, and sure to impress a crowd.
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Recipe Information
Ingredients
- 2 pounds flank steak
- 3 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 4 pieces garlic cloves
- 0.5 cup fresh lime juice
- 0.5 cup orange juice
- 0.25 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons white vinegar
- 1 cup water
- 0.25 cup cilantro
- 1 cup sliced onions (for serving)
- 4 pieces lime wedges (for serving)
- 12 pieces corn tortillas (optional)
Instructions
Begin by toasting the guajillo and ancho chiles in a hot, dry skillet for 1–2 minutes, or until fragrant, ensuring you don’t burn them.
Remove the toasted chiles from the skillet and place them in a bowl with the water. Let them soak for about 10 minutes, or until softened.
Once softened, remove the stems and seeds from the chiles. Add the chiles to a blender along with garlic, lime juice, orange juice, olive oil, cumin, paprika, oregano, salt, black pepper, white vinegar, and cilantro.
Blend the mixture until smooth, creating a chile marinade.
Place the flank steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to let the flavors develop.
Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
Remove the steak from the marinade, allowing any excess to drip off. Grill the steak for about 4–5 minutes per side, or until it reaches your preferred level of doneness (135°F for medium-rare).
Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
Serve the sliced carne asada with sliced onions, lime wedges, and warm corn tortillas (if desired). Enjoy!
Nutrition Facts
Calories |
4330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.2 g | 267% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 5905 mg | 257% | |
| Total Carbohydrate | 345.3 g | 126% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 29.0 g | ||
| Protein | 306.0 g | 612% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 766 mg | 59% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 5335 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
