Carlos' Carne Asada - Carlos Consuming Fire Hor Sauce

Carlos’ Carne Asada

What You’ll Need

A short list of honest ingredients. Buy the best steak you can — it’s the whole show here.

Serves 8

For the carne asada

5 lbs skirt or flank steak
3 limes, halved (for the marinade)
2 tbsp sea salt, plus more to taste
Extra virgin olive oil
1 Spanish onion, peeled and left whole
1 red onion, peeled and left whole
1 jalapeño (optional)

For the chismol slaw

1 small cabbage, finely sliced
1 Spanish onion, sliced
2 ripe tomatoes, sliced
1 bunch cilantro, chopped
5-6 lemons, halved
Sea salt, to taste

For the sides

1 package Vigo Yellow Rice (10-16 oz)
1 can Goya black beans
5 cloves fresh garlic, diced
1 avocado
4 limes, halved (for serving)
Your favorite Carlos’ Consuming Fire Hot Sauce

How to Make Grilled Carne Asada, Step by Step

Step 1: Fire up the grill and start the sides

Preheat your grill to high heat. Start the Vigo yellow rice in a rice cooker. Pour the can of black beans into a pot, add the diced fresh garlic, and warm through over low heat.

Step 2: Marinate the steak

Tenderize the steak with a mallet on both sides. Squeeze 3 halved limes over both sides, season generously with sea salt, and drizzle with a little olive oil. Let it sit while you prep everything else — the longer it rests in the lime and salt, the better.

Step 3: Prep the onions and jalapeño

Peel the whole onions and rub them with a little oil and salt. Do the same with the jalapeño. Set them on the upper rack of the grill over medium heat and let them char slowly for 25-30 minutes while you work on the rest.

Step 4: Make the chismol slaw

Slice the cabbage into thin julienne strips, then slice again for a finer cut. Add the sliced Spanish onion, tomatoes, and cilantro. Squeeze the halved lemons over the top, season with sea salt to taste, and chill in the fridge for at least 30 minutes so the flavors meld.

Step 5: Grill the steak

Lay the steak on the hot grill and cook for 20-25 minutes total, flipping once about 10 minutes in, until well charred outside and cooked to your liking. For a juicy medium, pull it at a safe internal temperature of 145°F (63°C) and let it rest a few minutes before slicing.

Step 6: Slice the avocado

Halve the avocado and score slices into each half. Pull everything off the grill.

How to Serve

Slice the steak against the grain and lay it on the plate. Smother it with the grilled onions. Add a scoop of yellow rice, a spoonful of black beans, the avocado slices, and a few pieces of grilled jalapeño. Shower fresh cilantro over the top and tuck a lime half on the side to squeeze over the meat. Serve the cold chismol in a small dish alongside. Finish with your favorite Carlos’ Consuming Fire Hot Sauce — and enjoy.