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Flavorful Grilled Carne Asada Platter Recipe with Easy Charred Salsa Verde

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A quick and easy grilled carne asada recipe featuring a bold marinade and smoky charred salsa verde, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 2 pounds flank steak or skirt steak (well-marbled cuts)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 3 cloves garlic, minced
  • 1/4 cup olive oil (extra virgin preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • 4 tomatillos, husked and rinsed
  • 1 small white onion, quartered
  • 2 jalapeños (seeds removed for less heat)
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • Warm corn tortillas
  • Fresh radishes, thinly sliced (optional)
  • Pickled onions or jalapeños
  • Avocado slices or guacamole

Instructions

  1. Marinate the Steak: In a medium bowl, combine lime juice, minced garlic, olive oil, cumin, smoked paprika, chili powder, salt, pepper, and chopped cilantro. Whisk until mixed. Place the steak in a shallow dish or zip-top bag and pour the marinade over it, coating the meat well. Refrigerate for at least 1 hour, ideally up to 4 hours.
  2. Prepare the Charred Salsa Verde: Heat grill to medium-high. Place tomatillos, onion quarters, and jalapeños on grill grates. Grill, turning occasionally, until blackened and blistered on all sides (8-10 minutes). Remove and let cool slightly. Transfer to blender or food processor, add cilantro, lime juice, and salt. Pulse until smooth but slightly chunky. Adjust seasoning as needed.
  3. Grill the Steak: Remove steak from marinade and let excess drip off. Preheat grill to high heat. Grill steak 4-6 minutes per side for medium-rare, depending on thickness. Flip once using tongs. Use instant-read thermometer to check for 130°F (54°C) for medium-rare.
  4. Rest the Meat: Transfer steak to a plate and tent loosely with foil. Rest for 5-10 minutes to redistribute juices.
  5. Slice and Serve: Slice steak thinly against the grain. Arrange on a platter with warm corn tortillas, charred salsa verde, sliced radishes, pickled onions, and avocado. Serve immediately.

Notes

Do not marinate steak for more than 4 hours to avoid mushy texture. Pat steak dry before grilling to ensure a good sear. Use high heat for perfect crust. Rest meat after grilling to keep it juicy. If no grill is available, use a cast-iron skillet and finish in a hot oven. Charred salsa verde can be made ahead and tastes better after sitting overnight.

Nutrition

Keywords: carne asada, grilled steak, salsa verde, Mexican recipe, easy dinner, weeknight meal, grilled meat, charred salsa

Find it online: https://chrisfeasts.com/flavorful-grilled-carne-asada-platter-recipe-with-easy-charred-salsa-verde/