Entree: Mexico – Nuevo Leon, Northern Mexico – Carne Asada (Grilled Steak)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 40 min

Total 1 hr 40 min

Ingredients

- 3 lb (1.36 kg) skirt steak (arrachera) or flank steak, trimmed
- 1/2 cup (120 ml) fresh lime juice (about 4-5 limes)
- 1/4 cup (60 ml) orange juice (about 1 small orange)
- 6 cloves garlic, minced
- 1/4 cup (60 ml) vegetable oil or canola oil
- 2 tbsp (30 ml) soy sauce
- 2 tsp (10 ml) kosher salt
- 1 1/2 tsp (7.5 ml) freshly ground black pepper
- 1 1/2 tsp (7.5 ml) ground cumin
- 1 tsp (5 ml) dried oregano (preferably Mexican oregano)
- 1/2 tsp (2.5 ml) smoked paprika or 1/2 tsp (2.5 ml) ground ancho chile (optional for color)
- 1/4 cup (15 g) chopped fresh cilantro (for marinade and garnish)
- 1-2 tbsp (15-30 ml) honey or agave (optional, balances acid)
- 1-2 handfuls mesquite wood chunks or 1 cup (240 ml) mesquite wood chips (for grill smoke)
- 12-16 small flour or corn tortillas, warmed

For grilled cebollitas (scallions)
- 12 large green onions or small cebollitas, trimmed
- 1 tbsp (15 ml) vegetable oil
- Salt to taste

For charro-style beans
- 2 tbsp (30 ml) vegetable oil
- 6 oz (170 g) bacon, chopped (about 1 cup)
- 1 small white onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 cans (15 oz each) pinto beans with liquid, or 3 cups (720 ml) cooked pinto beans
- 1 cup (240 ml) low-sodium chicken broth or water
- 1 jalapeno, seeded and minced (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- Salt and pepper to taste

For cilantro-lime rice
- 1 cup (190 g) long-grain white rice, rinsed
- 1 3/4 cup (420 ml) water or low-sodium chicken broth
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (2.5 ml) salt
- 1/4 cup (15 g) chopped cilantro
- 1 tbsp (15 ml) fresh lime juice

For salsa and garnishes
- 2 medium tomatoes, roasted or charred and chopped (about 10 oz / 300 g)
- 1/4 cup (40 g) white onion, finely chopped
- 1 jalapeno, seeded and minced (optional)
- 2 tbsp (30 ml) fresh lime juice
- Salt to taste
- 1 avocado, sliced or mashed (for guacamole-style topping)
- Lime wedges and extra cilantro for serving

Instructions

Short Description:
Tender skirt (arrachera) or flank steak marinated in lime, garlic, and regional spices, grilled over mesquite for a pronounced smoky char, served with warm tortillas, charro-style beans, grilled cebollitas (scallions), salsa, and a simple cilantro-lime rice to make a complete main-course meal.

Regional Notes:
This Nuevo Leon version highlights a bright lime-garlic marinade and traditional grilling over mesquite wood for an intense smoky flavor typical of Northern Mexico. Unlike central Mexican renditions that may use heavier adobo, Nuevo Leon carne asada stays simple, bright, and very fire-forward with grilled cebollitas and flour or corn tortillas for serving.

1. Make the marinade: In a bowl whisk together lime juice, orange juice, minced garlic, oil, soy sauce, salt, pepper, cumin, oregano, smoked paprika (if using), chopped cilantro, and honey (if using). Reserve 1/2 cup (120 ml) marinade for basting and serving.
2. Marinate the steak: Place the steak in a large zip-top bag or shallow dish. Pour remaining marinade over the steak, pressing out air and sealing. Refrigerate 2–6 hours (up to 8 hours) — do not exceed 8 hours for skirt/flank to avoid over-acidic breakdown.
3. Prepare the grill for mesquite smoke: If using a charcoal grill, light charcoal and let ash settle; push coals to one side for two-zone cooking. Once hot, add 1-2 handfuls mesquite chunks or place soaked mesquite chips in a smoker box or foil packet with holes directly on coals. If using a gas grill, heat to high and use a smoker box or foil packet with mesquite chips on a burner; preheat 10–15 minutes to create smoke.
4. While grill heats, prepare sides: For rice — heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat, add rinsed rice and toast 2 minutes. Add water or broth and salt, bring to a boil, reduce to low, cover and simmer 15 minutes until liquid absorbed. Remove from heat, fluff, stir in cilantro and lime juice, keep covered.
5. For charro beans — heat 2 tbsp (30 ml) oil in a medium skillet over medium heat. Add chopped bacon and cook until rendered and lightly crisp. Add chopped onion and cook until translucent, 4–5 minutes. Stir in garlic and jalapeno, cook 30 seconds. Add beans with their liquid and chicken broth, simmer gently 10 minutes to blend flavors. Stir in cilantro and adjust salt and pepper. Keep warm.
6. Prep cebollitas and salsa: Toss green onions with 1 tbsp (15 ml) oil and a pinch of salt. For salsa, combine chopped roasted tomatoes, onion, jalapeno, lime juice and salt in a bowl; adjust seasoning.
7. Remove steak from marinade and let excess drip off. Pat dry lightly with paper towels for a better sear. Bring to near room temperature while grill finishes heating, about 20–30 minutes.
8. Grill the steak: Place steak over the hottest part of the grill directly above coals or flames for 3–5 minutes per side for skirt/flank (aim for medium-rare to medium depending on thickness). If using two-zone, sear on hot side then move to cooler side to finish as needed. Baste once with reserved marinade during the first side only. Close lid briefly to allow mesquite smoke to flavor the meat; do not over-smoke — mesquite is strong.
9. Grill cebollitas: While steak rests, grill green onions directly over medium heat until charred and softened, 3–5 minutes per side.
10. Rest and slice steak: Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into strips.
11. Warm tortillas: Wrap tortillas in foil and warm on the grill for 2–3 minutes or heat directly on grates briefly until pliable and slightly charred.
12. Assemble and serve: Plate sliced carne asada with bowls of charro beans, cilantro-lime rice, grilled cebollitas, salsa, and avocado. Serve with warm tortillas, lime wedges, and extra cilantro. Offer guests tortillas to build tacos or serve plated with rice and beans for a full entree.
13. Leftover note: Store sliced steak and accompaniments separately in airtight containers in the refrigerator up to 3 days; reheat gently to avoid overcooking.