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BeefBeefHolidaysCooking StyleHigh-ProteinCinco de MayoSpecial OccasionSummerSpringFallBBQPartyGame DayGrillLunchDinner4th of JulyEasterComfort FoodMexican

Ivanna's Carne Asada

Bring the flavors of a traditional Mexican carne asada right to your backyard with this family recipe from Tasty producer Ivanna Lopez Guajardo. Along with three different cuts of grilled beef, you'll learn the tips, tricks, and little secrets passed down through her family—from a citrus and beer marinade for ultra-flavorful flank steak to a simple homemade fajita seasoning, fire-roasted salsa, and fresh guacamole. It's the ultimate cookout spread for feeding a crowd and celebrating around the grill.

Ivanna Lopez Guajardo
Tasty Team
Total Time

3 hr 15 min

3 hr 15 min

Prep Time

40 minutes

40 min

Cook Time

35 minutes

35 min

Ivanna's Carne Asada
Total Time

3 hr 15 min

3 hr 15 min

Prep Time

40 minutes

40 min

Cook Time

35 minutes

35 min

Ingredients

for 8 servings

Marinated Flank Steak

  • 1 white onion, thinly sliced
  • 6 garlic cloves, smashed
  • ½ cup mexican beer
  • ½ cup fresh lime juice
  • ⅓ cup fresh orange juice
  • 2 tablespoons Maggi seasoning
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 lb flank steak

Fajita Seasoning

  • 1 tablespoon kosher salt
  • 1 tablespoon msg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 teaspoons black pepper
  • ¼ teaspoon seasoned meat tenderizer

Grilled Ribeye

  • 2 lb ribeye steak, 1½ inch thick
  • 1 tablespoon fajita seasoning

Costillas (Flanken Short Ribs)

  • 1.5 lb flanken beef short ribs
  • 2 tablespoons fajita seasoning

Salsa Tatemada (Fire-Roasted Salsa)

  • 4 roma tomatoes
  • 2 jalapeñoes
  • 1 serrano pepper
  • garlic bulb, top removed
  • ¼ cup fresh cilantro
  • 1 tablespoon tomato chicken bouillon

Guacamole

  • 3 large ripe avocados
  • ¼ cup chopped fresh cilantro
  • 1 roma tomato, seeded and diced
  • ¼ cup finely diced red onion
  • 3 roasted garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt, plus more to taste

For serving

  • corn tortilla
  • flour tortilla
  • shredded oaxaca cheese
  • green onion, cut in half lengthwise
  • smoked sausage link
  • Mexican soda
  • mexican beer

Preparation

  1. Marinate the flank steak: In a large bowl or zip-top bag, and the onion, garlic, beer, lime juice, orange juice, Maggi seasoning sauce, Worcestershire sauce, salt, and pepper. Add the flank steak and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
  2. Make the fajita seasoning: In a small bowl, mix together the fajita seasoning ingredients until combined. Set aside.
  3. Remove the ribeye from the refrigerator 20–30 minutes before grilling. Season both sides with 1 tablespoon of the fajita seasoning.
  4. Make the salsa: Preheat a charcoal grill to medium-high heat. Place the tomatoes, jalapeños, and serrano directly on the grill grates. Cook, turning occasionally, until softened and charred on all sides, about 8–10 minutes. During the last 3–4 minutes of cooking, add the garlic cloves and grill until lightly charred and softened.
  5. Transfer the vegetables to a cutting board. Peel the garlic and reserve 3 cloves for the guacamole. Add the remaining garlic, tomatoes, and peppers to a food processor or molcajete. Pulse until chunky. Stir in the cilantro and Knorr chicken bouillon. Set aside.
  6. Make the guacamole: In a medium bowl, mash the avocados until mostly smooth but still slightly chunky. Stir in the cilantro, tomato, red onion, reserved roasted garlic, lime juice, olive oil, and salt. Taste and adjust seasoning as needed.
  7. Increase the grill to high heat. Remove the flank steak from the marinade, pat dry, and season lightly with additional salt. Generously season the short ribs with the remaining fajita seasoning.
  8. Grill the flank steak for 4–5 minutes per side, or until the internal temperature reaches 130–135°F for medium-rare. Transfer to a cutting board and rest for 10 minutes.
  9. Grill the ribeye for 4–5 minutes per side, or until the internal temperature reaches 130–135°F. Transfer to the cutting board and rest for 10 minutes.
  10. Grill the short ribs for about 2 minutes per side, until charred around the edges and cooked through. Rest for 5 minutes.
  11. While the meat rests, grill the sausage and green onions, turning occasionally, until the sausage is lightly charred and heated through and the onions are softened and charred in spots, about 5 minutes.
  12. Warm the tortillas on the grill. Fill several flour tortillas with queso Oaxaca and grill, flipping once, until the cheese is melted and the tortillas are golden brown and lightly crisp, about 2–3 minutes per side.
  13. Slice the flank steak and ribeye thinly against the grain. Cut the short ribs between the bones into bite-sized pieces.
  14. Serve family-style with warm tortillas, queso Oaxaca, salsa tatemada, guacamole, grilled onions, sausage, and cold Mexican sodas and beer.
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Ivanna's Carne Asada