Carne Asada with Roasted Salsa Verde

Flank steak is marinated and grilled to perfection. This flavorful carne asada is easy, healthy, and super tasty smothered with my homemade roasted salsa verde! {Whole30}

I have be an avid watcher of Food Network since I was 13 years old. I learned so much from watching all of my favorite chefs. Anytime flank steak came up, they would all say the same things “don’t overcook it”, “slice it across the grain, or you’ll end up with tough meat”. These tips always stuck in my head, and for some reason flank steak intimidated me. 

Up until last week, I’ve never made flank steak! I have to laugh now because it’s SO simple! Flank steak cooks pretty quickly and once it’s cooked, it’s really easy to see the grain in the meat, so slicing is a breeze. I think the most important part of this recipe is the marinade. It adds a lot of flavor and really tenderizes the meat. 

The steak on it’s own is really flavorful, but to take it to the next level, you have to make the roasted salsa verde! 

Tomatillos are another ingredient I’ve always been intimidated by. I’m not really sure why? All you have to do is remove the outer husks, rinse them off and they’re ready to go! Toss them with onion, jalapeño, garlic, some salt and pepper, a drizzle of olive oil and you’ve got the start of an amazing salsa. 

Roasting the veggies really brings out the sweetness. Once they are done, let them cool a bit and then blend everything up with fresh cilantro and lime juice. I could eat this salsa with a spoon, but it’s perfect drizzled over the carne asada. By the way, carne asada is a Latin-American dish that literally means “grilled meat”. It’s generally marinated, then grilled and served taco-style. 

Since I’m doing Whole30, I decided to serve it simply with a side of mixed vegetables and a baked sweet potato. Easy and delicious!

If you’re like me, and have always been intimated by cooking flank steak (and salsa verde), you should definitely try this recipe. Flank steak isn’t so scary, after all!

Carne Asada with Roasted Salsa Verde

2015-10-20 09:32:40

Serves 4

Flank steak is marinated and grilled to perfection. This flavorful carne asada is easy, healthy, and super tasty smothered with the roasted salsa verde.

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Prep Time

15 min

Cook Time

25 min

Total Time

12 hr 40 min

Prep Time

15 min

Cook Time

25 min

Total Time

12 hr 40 min

For the Flank Steak

1. 1 Orange, juiced
2. 2 Limes, juiced
3. ½ Cup Extra-Light Olive Oil
4. ½ Teaspoon Salt
5. ½ Teaspoon Black Pepper
6. ½ Teaspoon Garlic Powder
7. ½ Teaspoon Chili Powder
8. ½ Teaspoon Red Pepper Flakes
9. ½ Teaspoon Cumin
10. ½ Teaspoon Oregano
11. 3 Cloves Garlic, finely minced
12. 1 Pound Flank Steak

For the Roasted Salsa Verde

1. 6-8 Tomatillos, husks removed and washed well
2. 1 Red Onion, cut into wedges
3. 3 Cloves Garlic, smashed and peeled
4. 1 Jalapeno, halved and most of the seeds and ribs removed (I leave some in to add a little heat)
5. Salt & Pepper, to taste
6. 1 Tablespoon Extra Light Olive Oil
7. ¼ Cup Fresh Cilantro
8. 2 Limes, juiced

For the Flank Steak

1. In a bowl, whisk together the orange juice, lime juice, oil, all of the spices, and the garlic. Add the flank steak to a large container or large plastic bag and cover it with the marinade. Allow the meat to marinate in the refrigerator for at least 12 hours, but up to 24.

For the Roasted Salsa Verde

1. Preheat the oven to 475º.
2. Toss the tomatillos, red onion, garlic, jalapeno, salt, pepper, and olive oil together on a baking sheet.
3. Transfer the baking sheet to the oven and roast for 15-20 minutes, or until the vegetables start to caramelize and soften. Let cool.
4. Add the vegetables to a blender or food processor and add in the cilantro and lime juice. Process to desired texture – I like mine mostly smooth, with a little texture left in.
5. Cook the Flank Steak.
6. When ready to grill, heat your outdoor grill or indoor grill pan. Remove the steak from marinade and pat with paper towels.
7. Lay the flank steak on the grill in a diagonal and cook it for 2 minutes. After 2 minutes, rotate the steak so it’s in a diagonal, but in the opposite direction; cook for another 2 minutes. (This creates the crosshatch marks on the meat). Flip the steak and repeat the same process. The total time to cook the steak to medium-rare is 8 minutes. *
8. Remove the steak to a cutting board, cover loosely with foil and allow it to rest for 10 minutes. Slice the steak against the grain into thin slices. Serve with the salsa verde.

Notes

1. *Flank steak is best served medium-rare because it's a tough cut of meat.

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