Classic Carne Asada | Almost Mexican with Chef Carlos Anthony

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.

Preheat grill to high heat.

Choose a flat cut of meat, like flank steak or skirt steak.

Season the flank steak with salt, chili powder, cumin, and oregano, about 2 tablespoons of the chili powder and cumin mixture.

Crush black peppercorns using a mortar and pestle or the back of a knife and add to the steak.

Rub cooking oil onto the steak to help the spices adhere and to aid in cooking.

Massage the spices into the meat thoroughly.

Let the steak sit for about 10 minutes to absorb flavors (or longer if time allows).

Clean the grill by scrubbing it down while it's hot to remove any leftover particles.

Place the marinated flank steak on the hottest spot of the grill to achieve caramelization.

Add vegetables like jalapeño and onion rings to the grill without oil or salt for roasting and charring.

Cook the flank steak for at least 10 minutes, avoiding moving it around to allow for proper caramelization.

Check for dark caramelization on the edges of the steak to ensure it's cooked properly.

Prepare tortillas and other accompaniments like guacamole and salsa rojo while the meat cooks.

Slice radishes in half and season with olive oil and salt for serving.

Slice avocado for serving alongside the grilled meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary