Marinated in vibrant Cholula® Carne Asada Marinade & Cooking Sauce, tender flank steak is grilled and sliced thin, offering a shortcut to traditional carne asada without sacrificing flavour, and served with rice and beans.
5 min
PREP TIME
16 min
COOK TIME
4
INGREDIENTS
Servings: 6
INGREDIENTS
-
1 1/2
pounds
(750 grams)
flank steak
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Substitutions available
/ skirt steak or strip steak
- 3/4 cup (175 milliliters) Cholula® Carne Asada Marinade & Cooking Sauce
- Lime wedges, for serving
- Chopped cilantro, for serving
KEY PRODUCTS
INSTRUCTIONS
- 1 Reserve 1/4 cup (60 ml) of the Carne Asada Marinade & Cooking Sauce for basting; set aside. Place steak in large resealable plastic bag. Add remaining 1/2 cup (120 ml) Marinade. Seal bag and massage into meat. Refrigerate 30 minutes - 1 hour.
- 2 Heat grill on medium-high heat. Remove steak from Marinade; discard any remaining Marinade in bag. Grill steak 6 - 8 minutes per side or until desired doneness (about 130 - 140°F (55 – 60°C) for medium-rare), basting with reserved 1/4 cup (60 ml) Marinade halfway through grilling.
-
3
Remove steak from grill and let rest 5 minutes before slicing across the grain into thin strips. Serve cooked carne asada steak with rice and beans on the side. Serve with fresh cut limes and sprinkle with chopped cilantro.
Alternate Cooking Instructions: Don't have a grill? Try cooking the steak on the stovetop in a cast-iron or non-stick skillet. Marinate the steak as instructed above. Heat 2 tablespoons (30 ml) vegetable oil in skillet on medium-high heat. Sear steak until browned on both sides or until desired doneness (about 130 - 140°F (55 – 60°C) for medium-rare), basting with reserved marinade halfway through cooking. Remove steak from pan and let rest 5 minutes. Slice steak across the grain into thin strips. Serve cooked carne asada steak with rice and beans on the side. Serve with fresh cut limes and sprinkle with chopped cilantro.
