Ah, Carne Asada con Chile Verde—a delicious combination of tender grilled beef with a flavorful, slightly spicy green chile sauce. Here’s a full recipe to make this Mexican favorite at home.
🥩 Carne Asada Con Chile Verde
Ingredients (serves 4–6)
For the Carne Asada:
- 1.5–2 lbs flank steak or skirt steak
- 3 cloves garlic, minced
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup orange juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt & black pepper to taste
- Optional: 1/4 cup chopped fresh cilantro
For the Chile Verde Sauce:
- 1 lb tomatillos, husked and rinsed
- 2–3 jalapeños or serrano peppers (adjust to taste)
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1/2 cup fresh cilantro
- 1 tsp cumin
- 1 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
Instructions
1. Marinate the Steak
- In a bowl, mix garlic, lime juice, orange juice, olive oil, cumin, chili powder, salt, pepper, and optional cilantro.
- Place steak in a shallow dish or zip-top bag and pour marinade over it.
- Marinate for at least 1–2 hours, or overnight in the fridge for maximum flavor.
2. Prepare the Chile Verde Sauce
- Preheat oven to 425°F (220°C). Place tomatillos and peppers on a baking sheet and roast 10–15 minutes until slightly charred.
- Blend roasted tomatillos, peppers, onion, garlic, cilantro, cumin, salt, and pepper until smooth.
- Heat vegetable oil in a skillet over medium heat. Pour in the blended sauce and simmer for 10–15 minutes to thicken slightly. Adjust seasoning.
3. Cook the Carne Asada
- Preheat a grill or grill pan over high heat.
- Grill steak 4–6 minutes per side (depending on thickness) for medium-rare to medium.
- Let steak rest 5–10 minutes, then slice thinly against the grain.
4. Combine and Serve
- Pour warm chile verde sauce over sliced steak or serve on the side for dipping.
- Garnish with fresh cilantro, lime wedges, and serve with tortillas, rice, or beans.
Tips & Variations
- Spice level: Adjust jalapeños or serrano peppers to your preferred heat.
- Smoky flavor: Grill tomatillos and peppers over charcoal or use a grill pan for a smoky touch.
- Make ahead: Chile verde sauce can be made a day ahead; it tastes even better as flavors meld.
- Optional toppings: Diced onions, avocado slices, or crumbled queso fresco.
This dish is zesty, tender, and packed with bold Mexican flavors, perfect for tacos, burritos, or a hearty dinner plate.
I can also give a one-pan version where the steak cooks directly in the chile verde for extra saucy flavor if you want.
Do you want me to do that?
