Carne asada flank steak is a popular Mexican dish made with grilled flank steak that has been marinated in a flavorful mixture of lime juice, orange juice, garlic, cilantro, cumin, and other seasonings. The marinade tenderizes the steak and infuses it with bold, tangy, zesty, and savory flavors. The steak is then grilled to perfection, producing a crispy and caramelized exterior, while remaining tender and juicy on the inside, and thinly sliced and topped with Street corn salsa. The street corn salsa is a fresh and flavorful addition to the dish, made with corn kernels, diced red onions, jalapenos, chopped cilantro, and seasonings all tossed in lime juice and cotija cheese. The sweet flavors of the corn, combined with the spicy kick of the jalapenos and the zesty lime mixture, perfectly complement the bold and savory flavor of the carne asada flank steak.
- 1.5–2 lb flank steak
- Salt and pepper, to taste
- Lime wedges, for garnish
Carne Asada Marinade
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 lime, juiced
- 4 cloves minced garlic
- Salt and pepper, to taste
- 1/2 cup orange juice
- 1/2 cup chopped cilantro
- 1/4 cup vegetable oil
- 1 jalapeño, seeded and diced
- 2 tbsp white vinegar
Street Corn Salsa
- 3 ears corn on the cob, shucked
- 1/2 jalapeño, seeded and diced
- 1/3 cup red onion, finely diced
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tbsp lime juice, freshly squeezed
- 2 tbsp chopped cilantro
- 1/4 cup crumbled cotija cheese or feta cheese
In a medium bowl, combine the cumin, chili powder, paprika, lime juice, garlic, salt, pepper, orange juice, cilantro, vegetable oil, jalapeño, and white vinegar. Place the flank steak in a shallow dish or resealable bag and pour enough marinade to cover the steak. Cover and refrigerate for 4 hours or overnight if time permits, for enhanced flavor. Remove the steak from the marinade, drain and with a paper towel, pat dry. Discard the marinade. Season both sides of the flank with salt and pepper.
Preheat your pellet grill to 450ºF (232ºC). Rub some oil on all sides of the corn and place them on the grill. Grill for 10-12 minutes, rotating every 3-4 minutes, until bright in color and lightly charred. Remove the corn from the grill and transfer to a plate. Let the corn cool for 10 minutes before cutting the kernels off the cob.
Place the flank steak on the grill and grill for about 5-10 minutes per side until an internal temperature of 135ºF (57ºC) for medium-rare or to desired doneness. The cooking time will depend on the thickness of the steak. Remove the flank steak from the grill and let it rest for 10 minutes. Once the steak has rested, slice it very thinly against the grain.
Meanwhile, prepare the Street corn salsa. In a large bowl, combine the corn kernels, jalapeño, red onion, chili powder, salt, lime juice, cilantro and cotija cheese.
Transfer the steak slices to a serving plate and spoon the street corn salsa on top of the slices. Top with more crumbled cotija cheese, if desired, and serve with lime wedges.