Entree: Mexico – Chihuahua, Northern Mexico – Carne Asada a la Parrilla (Grilled Beef)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

- 2.5 lb (1.1 kg) skirt or flank steak, trimmed
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lime juice (about 2–3 limes)
- 2 tbsp (30 ml) white vinegar
- 4 cloves garlic, minced
- 1 tbsp (8 g) ancho chile powder
- 1 tsp (2 g) ground chipotle or crushed red pepper
- 1 tbsp (7 g) ground cumin
- 2 tsp (1 g) dried Mexican oregano
- 1 tsp (2 g) smoked paprika
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for basting/grill)
- 2 cups (50 g) mesquite wood chips, soaked (optional, for extra smoke)

Sides and accompaniments:
- 12 (6-inch/15 cm) corn tortillas
- 2 (15 oz/425 g each) cans pinto beans, undrained
- 4 oz (115 g) bacon, diced (about 6 slices)
- 3 oz (85 g) Mexican chorizo, removed from casing (optional)
- 1 medium white onion, diced (about 6 oz/170 g)
- 2 roma tomatoes, diced (about 8 oz/225 g) for beans
- 1 jalapeno, seeded and chopped (for beans)
- 3/4 cup (180 ml) low-sodium chicken broth
- 1/4 cup (15 g) fresh cilantro, chopped (for beans), plus extra for garnish
- Lime wedges for serving

Salsa fresca:
- 2 medium roma tomatoes, diced (about 8 oz/225 g)
- 1/4 cup (40 g) white onion, finely diced
- 1 jalapeno, finely minced (or half, to taste)
- 2 tbsp (8 g) cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (3 g) kosher salt

Grilled cebollitas:
- 8 small spring onions (cebollitas), trimmed
- 1 tbsp (15 ml) vegetable oil
- Coarse salt

Finishers:
- 1/2 cup (60 g) chopped cilantro, for garnish
- 1–2 limes, cut into wedges

Instructions

Short Description:
Skirt or flank steak marinated with bold regional spices and grilled over an open flame (often mesquite) until smoky and charred, served as a complete meal with charro-style beans, grilled cebollitas (spring onions), warm corn tortillas, and fresh salsa fresca.

Regional Notes:
This Chihuahua-style carne asada emphasizes a robust, smoky marinade (ancho chile, cumin, Mexican oregano) and open-flame grilling—traditionally over mesquite or oak—giving the beef an intense char and smoke character distinct from more citrus-forward coastal versions. The meal includes northern-accent sides like charro beans and grilled cebollitas to complete the entree.

1. Prepare the marinade: In a bowl, whisk together olive oil, lime juice, white vinegar, minced garlic, ancho chile powder, ground chipotle, ground cumin, dried Mexican oregano, smoked paprika, kosher salt, and black pepper.
2. Marinate the beef: Place the trimmed skirt or flank steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, massaging it to coat. Seal and refrigerate at least 2 hours, ideally overnight for best flavor.
3. Prep the grill and wood smoke (optional): If using a charcoal grill, light coals and bank them for two-zone heat (hot for searing, cooler for finishing). Add soaked mesquite wood chips directly to coals or use in a smoker box on a gas grill for that classic northern smoky flavor.
4. Make the charro-style beans: In a medium saucepan or deep skillet over medium heat, cook diced bacon until it begins to render fat, about 4–5 minutes. Add chorizo (if using) and break up, cooking 3–4 minutes. Stir in diced onion and cook until softened, about 3 minutes, then add garlic and cook 30 seconds. Add the two cans of pinto beans (undrained), diced roma tomatoes (for beans), chopped jalapeno, and chicken broth. Bring to a simmer and cook uncovered 10–15 minutes to meld flavors and slightly thicken. Stir in 1/4 cup chopped cilantro and adjust salt to taste. Keep warm on very low.
5. Make the salsa fresca: In a small bowl combine diced tomatoes (for salsa), diced onion, minced jalapeno, 2 tbsp cilantro, 1 tbsp lime juice, and 1/2 tsp salt. Stir and let sit at room temperature while you grill to let flavors marry.
6. Preheat and oil tortillas: When the grill is hot (high heat, about 500°F/260°C over the hot zone if using a gas grill), brush tortillas lightly with oil or keep dry and warm them directly over the grill for 20–45 seconds per side until pliable and charred in spots; wrap in a towel to keep warm.
7. Grill the cebollitas: Toss the trimmed spring onions with 1 tbsp vegetable oil and a pinch of coarse salt. Grill over direct heat, turning occasionally, until charred and softened, about 2–4 minutes per side. Remove and keep warm.
8. Grill the steak: Remove the steak from the marinade and pat lightly dry. Brush lightly with vegetable oil. Place over the hot zone of the grill directly over flame for a strong sear—grill 3–5 minutes per side for medium-rare (timing varies with thickness). If steak is thick, move to the cooler zone to reach desired doneness. Aim for an internal temp of about 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Close lid between turns briefly to encourage smoke penetration.
9. Rest and slice the steak: Transfer steak to a cutting board and tent with foil; rest 8–10 minutes. Slice thinly across the grain into bite-sized strips.
10. Plate and assemble: To serve as a complete entree, place warm tortillas at the center or on the side, spoon charro beans into a bowl or alongside, arrange sliced carne asada on a platter, add grilled cebollitas, and offer salsa fresca and extra chopped cilantro and lime wedges. Encourage diners to build tacos with meat, a spoonful of beans, salsa, grilled cebollita, and a squeeze of lime.
11. Serve: Offer additional hot sauce, extra tortillas, and lime wedges at the table. Leftover steak is excellent sliced for tacos the next day.