Carne Asada with Charred Salsa Verde
Why this recipe works
- High-impact seasoning: Lime, garlic and cumin give the steak a sharp, savoury base without needing a long marinade.
- Bright salsa balance: Charred tomatillos bring tang and freshness that cut through the richness of the grilled beef.
- Fast grilling: Skirt steak cooks quickly over high heat, making the dish practical for a short, flavourful dinner.
Get the most out of this recipe
Adjust the heat
- For a milder salsa: Remove the jalapeño seeds after grilling before blending, or use less of the chilli.
- For more heat: Leave the jalapeño seeds in, or choose a hotter green chilli if you want a sharper kick.
- Keep it bright: If the salsa tastes too hot, add a little more lime juice and coriander to bring back freshness.
Texture tips
- Slice against the grain: Cut the rested steak thinly across the muscle fibres so each slice stays tender.
- Watch the grill time: Skirt steak is thin and cooks quickly, so keep the heat high and remove it once it is charred and cooked to your liking.
- Keep the salsa spoonable: Blend the charred vegetables briefly so the salsa keeps some texture rather than becoming completely smooth.
Ingredient notes
- Choose skirt or flank steak: Skirt steak is well suited to fast, high-heat grilling; flank steak also works if sliced thinly after resting.
- Tomatillos matter: Tomatillos give salsa verde its distinctive tangy flavour and soft green body once charred and blended.
- Use fresh coriander: Fresh coriander adds lift to the smoky salsa; dried coriander will not give the same bright finish.
Serving ideas
- Serve with simple sides: Warm tortillas, rice, beans or grilled vegetables all work well with the sliced steak and salsa verde.
- Finish fresh: Add extra coriander, lime wedges or finely sliced onion at the table for freshness and crunch.
- Slice before serving: Arrange the steak in thin slices and spoon the salsa over just before serving so the charred edges stay defined.
Equipment you'll need
Ingredients
Instructions
- Heat a barbecue grill to high. Pat the steak dry, then zest 1 lime over it and squeeze in the juice of both limes. Finely grate the garlic over the steak, add the ground cumin, and rub all over.
- Place the tomatillos, jalapeno pepper and white onion (cut into thick wedges) directly on the hot grill. Grill, turning occasionally, for 8 to 10 minutes until well charred in spots and softened. Transfer to a board and let cool for 2 minutes.
- Roughly chop the charred vegetables, then add them to a blender with the fresh coriander (including tender stems). Blend to a spoonable salsa, keeping a little texture. Taste and adjust with a little more lime juice if you want it brighter.
- Grill the steak over high heat for 2 to 4 minutes per side, depending on thickness, until nicely charred and cooked to your liking. Rest for 5 minutes. Slice thinly against the grain and serve with the charred salsa verde for spooning over each bite.
Recipe notes
Tips
- For the most tender slices, look for the direction of the muscle fibres and cut across them, keeping the slices thin.
- If you prefer a milder salsa, remove the seeds from the jalapeno pepper after grilling, then blend.
Substitutions
- Replace Beef skirt steak with beef flank steak, grilling it the same way and slicing thinly against the grain.
- Replace Fresh coriander with fresh flat-leaf parsley for a greener, less distinctive salsa.
Storage
- Refrigerate up to 3 days
- Cool leftovers, then refrigerate the steak and salsa separately in sealed containers. Reheat the steak gently in a frying pan over medium heat just until piping hot, and serve the salsa cold or at room temperature.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Mexican
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