Carne Asada Flank Steak
with Street Corn Salsa
Carne Asada Flank Steak is a popular Mexican dish made with grilled flank steak that has been marinated in a flavorful mixture of lime juice, orange juice, garlic, cilantro, cumin and other seasonings. The marinade tenderizes the steak and infuses it with bold, tangy, zesty and savory flavors. The steak is then grilled to perfection, producing a crispy and caramelized exterior while remaining tender and juicy on the inside, then thinly sliced and topped with Street Corn Salsa. The Street Corn Salsa isa fresh and flavorful addition to the dish, made with corn kernels, red onion, jalapeño, cilantro and seasonings all tossed in lime juice and Cotija cheese. The sweet flavors of the corn, combined with the spicy kick of the jalapeño and the zesty lime mixture, perfectly complement the bold and savory flavor of the Carne Asada Flank Steak.
Pellets: Hickory
Serves4 - 6
Ingredients
- Carne Asada Marinade
- 1 teaspoon cumin
- 1 tablespoon (8 g) chili powder
- 1 tablespoon (7 g) paprika
- Juice of 1 lime
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 cup (120 ml) orange juice
- 1/2 cup (8 g) chopped cilantro
- 1/4 cup (60 ml) vegetable oil
- 1 jalapeño, seeded and diced
- 2 tablespoons (30 ml) white vinegar
Flank Steak- 1 1/2 - 2 pounds (680–907 g) flank steak
- Salt and pepper
Street Corn Salsa- 3 corncobs, shucked, or 2 cups (290 g) corn kernels, fresh or frozen
- Vegetable oil, as needed
- 1/2 jalapeño, seeded and diced
- 1/3 cup (53 g) finely diced red onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons (30 ml) freshly squeezed lime juice
- 2 tablespoons (2 g) chopped cilantro
- 1/4 cup (30 g) crumbled Cotija cheese or feta cheese, plus more for topping
- Lime wedges, for garnish
INSTRUCTIONS
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In a medium bowl, combine the cumin, chili powder, paprika, lime juice, garlic, salt, pepper, orange juice, cilantro, vegetable oil, jalapeño and white vinegar. Place the flank steak in a shallow dish or resealable bag, and pour in enough of the marinade to cover the steak. Cover the dish and refrigerate for 4 hours or overnight, if time permits, for enhanced flavor. Remove the steak from the marinade, drain the excess liquid and with a paper towel, pat the steak dry. Discard the marinade. Season both sides of the flank with salt and pepper.
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Preheat your pellet grill to 450°F (232°C).
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Rub some vegetable oil on all sides of the shucked corn, and place them on the grill. Grill for 10 to 12 minutes, rotating every 3 to 4 minutes, until the corn is bright in color and lightly charred. Remove the corn from the grill and transfer to a plate. Let the corn cool for 10 minutes before cutting the kernels off the cob.
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Place the flank steak on the grill and cook for 5 to 10 minutes per side, until it reaches an internal temperature of 135°F (57°C) for medium rare, or to desired doneness. The cooking time will depend on the thickness of the steak. Remove the flank steak from the grill, and let it rest for 10 minutes. Then, slice it very thinly against the grain.
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Prepare the Street Corn Salsa. In a large bowl, combine the corn kernels, jalapeño, red onion, chili powder, salt, lime juice, cilantro and Cotija cheese.
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Transfer the steak slices to a serving plate, and spoon the Street Corn Salsa on top. Sprinkle with more crumbled Cotija cheese, if desired, and serve with lime wedges.
