Carne Asada con Salsa Roja (Grilled Steak with Red Salsa)
Why this recipe works
- Charred salsa depth: Grilling the tomatoes, onion and garlic gives the salsa a smoky base, while guajillo chilli adds gentle heat and rounded dried-chilli flavour.
- Bright marinade: Lime juice and apple cider vinegar cut through the richness of the beef and balance the savoury cumin and garlic.
- Efficient timing: The steak marinates briefly while the salsa ingredients char, keeping the whole dish fast without sacrificing flavour.
Get the most out of this recipe
Adjust the heat
- For a milder salsa: Use mild chilli powder in place of guajillo chilli powder, or reduce the chilli in the salsa and adjust after blending.
- For more heat: Choose a hotter chilli powder or blend in a little extra chilli after tasting, so the salsa stays balanced.
- Keep it bright: A squeeze of lime at the end sharpens the salsa and stops the chilli flavour from feeling heavy.
Timing notes
- Keep the marinade brief: The short marinade is intentional; lime and vinegar season the surface quickly without softening the steak’s exterior too much.
- Rest before slicing: Rest the steak for 5 minutes before cutting so the juices settle and the slices stay moist.
- Serve straight away: Have the salsa ready before slicing the steak; flank steak is best served hot, freshly cut and spooned with salsa just before eating.
Ingredient notes
- Guajillo flavour: Guajillo chilli powder gives mild to medium heat with a warm, fruity depth; mild chilli powder works, but tastes less rounded.
- Use ripe tomatoes: The salsa depends on tomato sweetness and acidity, so ripe tomatoes will give a fuller, less flat result.
- Dry the steak well: Patting the beef dry before marinating helps it char properly on the grill instead of steaming.
Serving ideas
- What to serve with it: Serve with warm corn tortillas, rice, beans or grilled vegetables for a fuller meal.
- Fresh finish: Reserved coriander and lime wedges add freshness and lift the smoky salsa.
Equipment you'll need
Ingredients
Instructions
- Pat the steak dry. In a bowl, whisk together the vegetable oil, juice of 2 limes, apple cider vinegar, 2 crushed garlic cloves, ground cumin and 1 tsp guajillo chili powder. Add the steak, turn to coat, and leave at room temperature for 15 minutes while you make the salsa.
- Heat the grill to high. Grill the tomatoes and the onion (cut into thick rounds) for 6 to 8 minutes, turning, until well charred and starting to soften. Peel the garlic clove and grill it for the last 1 minute, just until lightly toasted.
- Blend the charred tomatoes, onion and grilled garlic with the remaining 1 tsp guajillo chili powder and most of the fresh coriander, keeping a little back for serving. Blend to your preferred texture, from slightly chunky to smooth. Taste and adjust with a squeeze of lime if you want it brighter.
- Grill the steak over high heat for 3 to 5 minutes per side, depending on thickness, until nicely charred and cooked to your liking. Transfer to a board and rest for 5 minutes. Slice thinly against the grain.
- Spoon the salsa roja over the sliced steak and scatter over the reserved fresh coriander. Serve straight away with extra lime wedges if you like.
Recipe notes
Tips
- For the best texture, slice the beef thinly against the grain; it makes flank steak noticeably more tender.
- If your grill runs very hot, move the tomatoes and onion to a cooler spot once charred so they soften without burning.
- If serving anyone who is vulnerable to foodborne illness, cook the steak until well done and piping hot throughout.
Substitutions
- Replace apple cider vinegar with extra lime juice for a cleaner, sharper marinade.
- Replace guajillo chili powder with mild chili powder for a similar warmth with less fruitiness.
- Replace fresh coriander with fresh flat-leaf parsley for a different but still fresh, herby finish.
Storage
- Refrigerate up to 3 days
- Store steak and salsa separately in airtight containers. Reheat the steak gently in a hot frying pan with a splash of water until piping hot; serve the salsa at room temperature.
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Recipe overview
- Servings: 4 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Mexican
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