The Carne Asada Secret Mexicans Don't Want You to Know

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast offers a more economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Toast coriander and cumin in a dry pan over low to medium heat for about 5 minutes and let cool for 10 minutes.

Grind the toasted spices in a molcajete or food processor.

Add chopped shallots, garlic, and 1/2 tsp salt to the ground spices and grind to a rough paste.

Add cilantro and grind for another minute.

Incorporate chipotle peppers and grind until mixed in.

Stir in soy sauce, black pepper, lime juice, and avocado oil to form a marinade.

Take half of the marinade out for later use as a sauce.

Butterfly the flap steak to create a flatter piece for grilling.

Marinate the flap steak in the prepared marinade for at least 2 hours.

Preheat a charcoal grill.

Clean the grill with half an onion dipped in oil.

Grill the flap steak for 4-5 minutes on each side until cooked to desired doneness.

Let the steak rest for 10 minutes before slicing against the grain.

Cooking Techniques

Equipment Needed

Spice Level: