Carne Asada with Nopales (Grilled Steak and Cactus)
Why this recipe works
- Bright, smoky flavour: Lime, garlic and cumin season the beef quickly, while the grill adds char and depth without a long marinade.
- Tender steak, charred cactus: Resting and slicing the flank steak thinly keeps it easier to eat, while grilled nopales add a tender, lightly smoky contrast.
- Fast enough for weeknights: The steak marinates while the grill heats, so the whole dish comes together in about half an hour.
Get the most out of this recipe
Timing notes
- Keep the marinade brief: The lime-based marinade is designed for quick seasoning rather than long marinating, which helps avoid a mushy surface on the steak.
- Rest before slicing: Give the steak a short rest after grilling so the juices settle before it is cut across the grain.
- Serve straight from the grill: Carne asada is best served soon after slicing, while the steak is juicy and the nopales still have their charred edge.
Ingredient notes
- Choose flank or skirt steak: Flank steak works well here, while skirt steak gives a looser texture often associated with carne asada and cooks quickly over high heat.
- Dry the nopales well: Rinsing and thoroughly drying the cactus paddles helps them grill rather than steam, reducing excess slipperiness.
- Finish with fresh herbs: Fresh coriander adds a clean, bright finish that dried herbs cannot replicate in the same way.
Common mistakes
- Using a grill that is not hot enough: A properly hot grill gives the steak and nopales quick char before they dry out or soften too much.
- Slicing too soon: Cutting the steak immediately after grilling can cause the juices to run out onto the board rather than staying in the meat.
- Cutting with the grain: Flank steak can feel chewy if sliced the wrong way; cut thinly across the grain for a more tender bite.
Serving ideas
- Add tortillas or rice: Serve the sliced steak and nopales with warm tortillas, rice or beans for a fuller meal.
- Pair with salsa: A bright salsa verde or a smoky roasted salsa works well with the citrusy marinade and grilled cactus.
- Keep the finish fresh: Extra coriander and a squeeze of lime sharpen the grilled flavours just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat a barbecue grill for high-heat cooking. Finely grate the garlic, then squeeze the limes into a bowl. Stir in the ground cumin, fine sea salt, black pepper and vegetable oil.
- Add the beef flank steak to the bowl and turn to coat well. Leave to marinate while the grill heats fully and you prepare the nopales. If the steak is very thick, press it flat slightly so it cooks evenly.
- Rinse the nopales well and pat dry, then brush lightly with a little of the marinade left in the bowl. Grill the nopales for 3 to 4 minutes per side, until tender with dark char marks and a light smoky aroma. Transfer to a board.
- Grill the steak over high heat for 3 to 5 minutes per side for medium-rare, or until cooked to your liking. Rest the steak for 5 minutes. Slice thinly against the grain.
- Slice the nopales into strips. Roughly chop the fresh coriander and scatter over the steak and nopales. Serve straight away, spooning over any resting juices from the steak.
Recipe notes
Tips
- For the best texture, slice the steak thinly against the grain; it makes flank steak noticeably more tender.
- If your nopales are very slimy, give them a quick rinse and pat dry again before grilling; high heat and good charring will tame the texture.
- Food safety: if serving anyone who is pregnant, elderly, very young, or immunocompromised, cook the steak until well done.
Substitutions
- Replace beef flank steak with beef skirt steak for a more traditional carne asada texture and faster cooking.
- Replace lime with lemon for a slightly softer, less sharp citrus flavour.
- Replace fresh coriander with fresh flat-leaf parsley if you prefer a milder herb finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the steak and nopales in a hot frying pan with a splash of water just until piping hot, or eat cold sliced in salads.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
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